For Allen Lancaster’s Sombrero Rosado—a spin on the 1930s-era Brown Derby, comprised of bourbon, grapefruit, and honey—the master cocktail craftsman at The Bar at The Spectator Hotel in Charleston, South Carolina, recommends a reposado or añejo tequila that has a similar barrel-aged structure to whiskey. The addition of grapefruit liqueur and cinnamon play well with tequila, yielding a bright, lively cocktail with warm back notes.
- 1½ oz. Casamigos Añejo (or other aged tequila)
- 1½ oz. fresh pink grapefruit juice
- ½ oz. Giffard Crème de Pamplemousse liqueur
- ½ oz. cinnamon-honey syrup (recipe below)
- Garnish: grapefruit twist around cinnamon stick
Combine all ingredients into shaker tin, add ice, and shake vigorously. Strain into a coupe glass. Garnish with grapefruit twist around cinnamon stick.
How to Make Cinnamon-Honey Syrup
- 1 cup water
- 6 cinnamon sticks
- 1 cup honey
Put water and cinnamon sticks in a medium saucepan. Bring to a boil, then reduce to simmer for 5 minutes. Stir in honey until incorporated and take off the heat. Let rest for 10 minutes and strain to remove cinnamon sticks. Place in a sealed container and refrigerate for up to 7 days.