Properly Sauced, Autumnal Equinox Edition: The Brown Derby

By Roger Kamholz in Food on Sep 23, 2011 6:00PM

Today marks the beginning of fall. If you happen to set your watch to the cocktails of the changing seasons, the hands now point to brown. As in brown spirits. Remember those? Bourbon and rye whiskey and scotch and dark rum and all the other old, good, brown stuff that don't quite jibe with hot weather.

Much like how fall straddles summer and winter (fleetingly, in Chicago's case), most quintessential fall cocktails seem to lean toward the richer, brooding spirits while keeping a toe dipped in the pool of fresh, bright ingredients that lend summertime cocktails their sunny demeanor. The Jack Rose is a classic example - applejack, fresh lime juice and grenadine (and maybe a dash of bitters, if it suits you). Think winter warmer, but still sporting a light jacket.

One of our favorite fall cocktails is another classic, the Brown Debry, which in its balanced embrace of citrus and rich bourbon seems tailor-made for the in-between climes unique to the brief, highly prized Chicago fall. The floral qualities of honey and the rounder citrus flavor of grapefruit play nicely with the vanilla, caramel and baking spice tones of a nice bourbon. Enjoy 'em while fall actually lasts.

The Brown Derby

2 ounces bourbon (we used Old Weller 107)
3/4 ounce fresh grapefruit juice
3/4 honey syrup

To make the honey syrup, combine two parts honey with one part hot water. Stir to dissolve, then cool and refrigerate. Combine all ingredients in a shaker, fill with ice and shake vigorously. Strain into a chilled coupe.