Name: De Rigueur
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Scotch whisky; 22.5 ml Pink grapefruit juice; 22.5 ml Honey and water syrup

De Rigueur
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Photographed in an UB Retro Coupe 1910

Ingredients:
1 ¹⁄₂ oz	Blended Scotch whisky
³⁄₄ oz	Pink grapefruit juice (freshly squeezed)
³⁄₄ oz	Honey syrup (3 parts honey to 1 water by weight)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of grapefruit zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS grapefruit zest twist over cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Delicately peaty Scotch whisky with rich rounding honey balancing tart zesty grapefruit. This recipe will stand a much bigger slug of bourbon, particularly if using a more mellow honey.

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Variant:

When based on bourbon this becomes a Brown Derby.

History:

This recipe is adapted from Judge Jr.'s 1927 Here's How! where its name is spelt "De Riguer" with one 'u'.

De Riguer
Hark, ye lads! Here's the very latest drink! Three of these will knock you for a row of aspirins.
½ scotch;
¼ grapefruit juice;
¼ honey;
Cracked-ice.
Judge Jr., 1927

The same recipe (½ Whisky, ¼ grapefruit juice, ¼ honey) is repeated in Harry Craddock's 1930 The Savoy Cocktail Book.

Nutrition:

One serving of De Rigueur contains 166 calories

Alcohol content:

0.9 standard drinks
14.71% alc./vol. (14.71° proof)
13.2 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Zach Schwartz

19th March at 02:04

I agree with other commenters that it could do with less honey. After a couple sips I added another equivalent of grapefruit juice and I like that balance better, but still not amazing. Also probably doesn’t help that my mixing Scotch is Cutty Sark, which has all the assertiveness of a wet newspaper. I’ll withhold judgement until I try it with a more flavorful Scotch.

G. M. Genovese

8th November 2023 at 16:18

This recipe is inherently flawed. Lack of balance due to lack of acidity. White grapefruit might make the recipe work, if the specs are finely tuned. (8 Nov 2023, 11:18a)

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