Golden Brown Sour Cocktail – The Washington Post

This drink, a spicy hybrid of a Brown Derby and a Gold Rush, is best made when you have a little extra grill space during summer barbecues, enough to slip in some fruit. The fire caramelizes the sugars in the fruit and adds a nice smoky flavor. Note that honey syrup is tangy – if you want less spice, reduce the ratio of hot honey to regular honey in the syrup.

Active time: 15 minutes; Total time: 1 hour

Storage Notes: Spiced Honey Syrup can be refrigerated for up to 1 month.

Or buy: Mike’s Hot Honey can be found in well-stocked supermarkets and online.



Size tested: 1 serving

  • For the drink
  • Ice (cubes for shaking, one large cube for drinking)

  • 1/2 grapefruit, plus an extra slice for optional garnish

  • 1 lemon, halved, plus an extra slice for optional garnish

  • 3/4 ounce spiced honey syrup

  • 1 1/2 ounce bourbon

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Prepare the Spiced Honey Syrup: In a heatproof container, stir hot water with both types of honey until well blended and syrupy. Cool to room temperature, then use immediately, or cover and refrigerate until needed.

Prepare the drink: Place a slice of lemon or grapefruit, half a grapefruit and two lemon halves cut side down on the grill grates and grill for 10 minutes, ideally with the grill closed to catch the smoke, until until the fruit is soft and charred. (Alternatively, place a rack 4-5 inches from your grill and preheat to 400 degrees. Place fruit on a rimmed baking sheet and roast for 10 minutes or until softened. Turn on grill and roast citrus for 3-4 minutes, or until cut side begins to caramelize.) Cool fruit, about 10 minutes, then squeeze into separate containers and refrigerate until ready to prepare. beverage.

Add a large ice cube and a slice of toasted citrus to a highball glass. Fill a cocktail shaker with ice, then add 1 ounce toasted grapefruit juice, ½ ounce toasted lemon juice, honey syrup and bourbon and shake to dilute and chill, about 20 seconds. Strain into the glass and serve, garnished with a slice of smoked citrus, if desired.

Origin of the recipe

From Spirits columnist M. Carrie Allan.

Tested by Mr. Carrie Allan.

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Email your questions to the food section at [email protected].

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