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Brown Derby
This is a better cocktail than the similar but honey-sweetened De Rigueur Cocktail, as unless you have a very full-bodied honey, maple syrup's 'tang' sits...
Prithvi Vallabh
22nd May at 04:13
Switched to a more neutral citrus - lemon, and used a "Peach Rock and Rye," made for an extraordinarily balanced drink. Incredible.
6th May at 20:15
Unpopular opinion, I think, but I like this with honey. My partner prefers with maple syrup. So I make two versions whenever we choose this cocktail. According to a previous comment I should be trying the gold rush instead. It’s in my ‘must try’ list that has gotten way too long but I’ll get there. I feel like a kid in a candy store on this website.
29th March at 22:12
I made this drink twice with Resurgent Straight Bourbon (100 Proof). The second time I upped the bourbon to 60 ml because I like a spirit forward drink, but it's definitely better at the original measure. Sometimes simplicity is good.
29th March at 15:43
Had this cocktail on my list for a long time. and I am really surprised how good it is. I don't feel the necessity to alter anything, although a rum version with a wisely chosen rum (thank you for the remarks John) could be very interesting.
20th February at 00:27
Revisited yet again, this time with High West Campfire and a barspoon of Nonino. Although this was good, and you have to experiment to find new favorites, this is not an improvement on the original.
24th September 2024 at 23:14
excellent avec un peu d amer de cerise
5th August 2024 at 00:37
Love these original cocktails with a few ingredients. I lived in LA when the Brown Derby restaurant was still in business and had a few of these there. Was not a big drinker then, so I did not pay attention to what was used (Bourbon or Rum)
I am a big rum drinker, so will try again using the original recipe. I think the key to using the rum is to make sure it is not a sugar adulterated rum (which eliminates over 60% of the distillers). Although it has funk, thinking on a dark Jamaican.
I am a big rum drinker, so will try again using the original recipe. I think the key to using the rum is to make sure it is not a sugar adulterated rum (which eliminates over 60% of the distillers). Although it has funk, thinking on a dark Jamaican.
9th June 2024 at 04:51
Best bourbon drink so far, best 3 ingredient cocktail in recent memory. Damn that is good ! I did use 15ML maple syrup for more tang and WoodFords Reserve Bourbon.
26th April 2024 at 21:38
I was actually surprised by how good this turned out to be. I was inspired by Roi's comment below and added a (heavy) barspoon of honey vinegar, which really brought more focus and clarity to the drink, without turning it into a sour. I used Yellowstone bourbon (eh). It starts off with maple flavors, and after a brief grapefruit detour, ends with bittersweet bourbon notes. Overall I found it highly enjoyable.
5th May 2024 at 22:52
Made again with the exact same specs, but subbing honey for the maple syrup, and I much prefer the maple version. I found the maple to combine with the other ingredients in a way that was both more harmonious and more interesting, while the honey was kind of just there.
27th January 2024 at 17:12
I've been enjoying a version of this that incorporates apple cider vinegar (2 ounces bourbon, 1 ounce grapefruit juice, 1/2 ounce each of honey syrup and apple cider vinegar). It's really well balanced.
28th September 2023 at 15:39
You claim that the use of honey syrup in the Brown Derby is a 'misguided belief' which stems from the '33 book "Hollywood Cocktails," but the only evidence you've given that maple syrup was in the original recipe is a column published 6 years later in '39, which uses an entirely different spirit and citrus. Seems a little dubious. Made a rather nice cocktail nonetheless.
6th October 2024 at 03:00
Perhaps there is an inference in Mr. Difford's review that the "1930 The Savoy Cocktail Book" describes a recipe for a Brown Derby with maple syrup but "when made with honey this is a De Rigueur cocktail"?
12th February 2023 at 01:02
Fan of the original, but tried with reposado tequila (and a pinch of salt) in place of the bourbon and really enjoyed the result – like a short, sweet Paloma.
14th January 2023 at 21:58
prefer spirit forward cocktail... so i suggest 2.5 oz rye otherwise too sweet...or cut back on maple syrup
30th October 2022 at 18:05
At first, I felt it was a bit too Bourbon forward for my taste. Then it turns out that I forgot 10ml of grapefruit juice. Added it after the fact and it was genuinely amazing from there. The tartness of grapefruit melds well with the slight woodiness of the maple syrup and the mellowness of the Bourbon. Easily my favourite Bourbon drink from my (limted experience). Uses WT101.
10th October 2022 at 14:07
Thank you! How could I have missed that entire page?!
10th October 2022 at 02:48
I'm looking at my copy of Buzza's 1933 Hollywood Cocktails and I don't see it. What page is it on? Or by what other name?
10th October 2022 at 06:25
I've added a link to the page above. Please click the book name "Hollywood Cocktails".
12th July 2022 at 14:09
A lot of commenters think this cocktail is too sweet, but I liked it even though I wondered if a little less maple syrup would be an improvement. I've seen it described as a brunch cocktail, and those tend to be on the sweeter side. I didn't have this cocktail on my radar screen, because I've had it with honey syrup and wasn't bowled over. (There's no reason to make the honey version instead of a Gold Rush unless you're out of lemons, really.) This version with maple syrup is better.
Anonymous
14th February 2022 at 16:49
Yes too sweet per above formulation....used 2 oz bourbon and was perfect...maybe could have used 2.5 oz bourbon
11th January 2022 at 21:32
It is too sweet. I would recommend 60 ml bourbon. Or maybe 20 ml grapefruit and 5 ml maple syrup
16th November 2023 at 17:11
Followed your advice and measures and it was really good cheers
Anonymous
30th December 2021 at 03:57
Hmm. Made it as listed, and it was close but no cigar.
Act 1: nice grapefruit nose
Act 2: nice on the tongue, juice and sweetness work well together
Act 3: nice evolution as the bourbon's vanilla butterscotch notes come through
Aftertaste: strangely unsatisfying, as the flavors almost fight each other for a while. Maybe the acidity brings out something from the bourbon that I don't personally like.
Tasty, but might need jiggering to try again.
Act 1: nice grapefruit nose
Act 2: nice on the tongue, juice and sweetness work well together
Act 3: nice evolution as the bourbon's vanilla butterscotch notes come through
Aftertaste: strangely unsatisfying, as the flavors almost fight each other for a while. Maybe the acidity brings out something from the bourbon that I don't personally like.
Tasty, but might need jiggering to try again.
12th November 2021 at 23:04
I made 2/3 Bulleit and 1/3 Drambuie - otherwise according to the recipe.
Anonymous
18th July 2021 at 02:23
I was under the impression the original Brown Derby was Rum, Maple and Lime. This seems be a combo of the two Derby's. Still a good drink though!
12th July 2021 at 00:14
Also used 2 oz bourbon to keep the sweetness down. Very good.
5th July 2021 at 15:32
What is this glass ? where can i find it to purchase ?
12th July 2021 at 06:16
It's a vintage glass from my collection. I'm not aware of a modern version being available.
16th December 2020 at 15:31
I made it with 2 shots of bourbon and honey syrup. It tasted like a mere perfection! I'll make this drink with every bottle of bourbon I got.
28th November 2020 at 18:00
Amazing how it brings the mint to the forefront. Tasty cocktail indeed
31st October 2020 at 05:01
Very easy ingredient list and super delicious to drink. The Brown Derby has now become a staple on my cocktail menu.
Anonymous
1st July 2020 at 03:32
Surprisingly delicious for something so simple. Can do with two shots of Bourbon though as already suggested.