Brown Derby Recipe

Make honey syrup (if not prepared)

Combine equal parts honey and warm water (for this recipe 3/4 oz honey + 3/4 oz warm water). Stir until fully combined and let cool. Store refrigerated for up to 2 weeks.

Add 2 oz Woodford Reserve bourbon, 1 oz fresh grapefruit juice, 3/4 oz honey syrup, 1/4 oz fresh lemon juice, and 1 dash Angostura bitters to a cocktail shaker filled with ice.

Shake vigorously for 12–15 seconds until the shaker is very cold and the outside is frosty. The vigorous shake helps integrate the honey syrup and creates a slight froth from the citrus.

Strain the cocktail over a large ice cube in a chilled old-fashioned glass (or fine-strain into a coupe if serving up).

Express the oils from a grapefruit twist over the drink by holding the twist over the glass and giving it a quick squeeze, then rub the peel on the rim and drop it into the drink (or garnish with a half-wheel perched on the glass).

Serve the Gros Ventre Chenin-Fiano-Vermentino chilled at 45–50°F (7–10°C). Pour approximately 125 ml (about 4 oz) into a white wine glass alongside the Brown Derby to complement the cocktail's citrus and honey notes.

Present the cocktail on a small tray with the wine glass. Provide a napkin and a stirrer if desired. Recommend sipping the cocktail first to enjoy the bourbon–grapefruit interplay, then the wine to refresh the palate.