Named for the famous hat-shaped restaurant, this was the signature drink at LA’s 1930s Vendome Club. This recipe first appeared in our October 2011 issue, along with Rebecca Barry’s article Whiskey Rebellion.
- 1 oz. bourbon
- 1 oz. fresh grapefruit juice
- 1 1⁄2 tsp. honey mixed with 1 1/2 tsp. warm water
- Mix bourbon, juice, and honey mixture in a shaker with ice; shake to chill. Strain into champagne coupe.