Tag Archives: West Restaurant Vancouver cocktails

Boston Derby

This smooth and tart winter delight is basically a Boston Sour, where the bourbon has been infused with grapefruit peel. I sampled this drink in Vancouver at West Restaurant, where the bar program is ably commanded by award-winning mixologist David Wolowidnyk.

As you know by now, I really like sours, and it’s neat to see more bartenders playing around with grapefruit in this style of drink. This version is light and lemony, with a lip-puckering kiss from the grapefruit and an affectionate slap from the bourbon. Be careful though — after one sip you might end up in a race to the bottom of the glass.

Grapefruit meets bourbon in this tasty twist on a Boston Sour.

Grapefruit meets bourbon in this tasty twist on a Boston Sour at West Restaurant in Vancouver.

Boston Derby

  • 2 oz grapefruit peel-infused bourbon*
  • 1 oz honey syrup (2/3 honey to 1/3 water)
  • 3/4 oz fresh lemon juice
  • Egg white
  • Garnish: lemon twist

Method: Combine ingredients and shake quickly with ice to chill. Remove ice and shake again to maximize foam. Strain into a rocks glass and garnish with a lemon twist set atop the foam.

*Grapefruit-peel infused bourbon

  • The peels of two grapefruits, with as little pith as possible
  • A bottle of bourbon of your choice

Method: Pour the bourbon into an infusion jar, such as a large 1 L mason jar. Add the grapefruit peels. Seal and let sit at room temperature for two days. Strain out peels and enjoy.

— Recipe courtesy David Wolowidnyk, West Restaurant