Sombrero Rosado [Cocktail Recipe]

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.

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