Derby Daze Recipe
Four Roses Whiskey, Brown Sugar Simple Syrup, Pineapple, Lime, Dry Curacao, Orgeat
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Ingredients
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Cocktail
Brown Sugar Simple Syrup (makes ~8 oz)
Method
Brown Sugar Simple Syrup
Make syrup (can be prepared ahead)
Combine 1 cup brown sugar and 3/4 cup water in a small saucepan over medium heat. Stir constantly until the sugar has fully dissolved and the mixture is just beginning to simmer, about 3–5 minutes. Remove from heat and let cool to room temperature. Transfer to a clean jar and refrigerate. Syrup will keep for 2 weeks.
Cocktail Assembly
Prepare glass
If desired, chill a rocks glass or coupe by placing it in the freezer for a few minutes or filling it with ice water while you mix the drink.
Combine ingredients
In a cocktail shaker, add 2 oz Four Roses bourbon, 1/2 oz dry curaçao, 1 oz fresh pineapple juice, 1/2 oz fresh lime juice, 1/2 oz orgeat, 1/2 oz brown sugar simple syrup, and 1 dash Angostura bitters (optional).
Shake
Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled and diluted (shake until the outside of the shaker is frosty).
Strain and serve
Discard ice/water from the chilled glass if you used it. Double-strain the cocktail into the chilled rocks glass over a large ice cube or into a coupe without ice, depending on preference.
Garnish
Garnish with a dehydrated pineapple wheel or a pineapple leaf and lime twist. Optionally express a lime twist over the drink to release oils and drop it in.
Serving notes
This recipe yields a balanced tiki-style whiskey cocktail with floral almond notes from the orgeat and citrus from curaçao and lime. Adjust brown sugar syrup: increase to 3/4 oz if you prefer sweeter, reduce to 1/4 oz for drier.