Greg Dupree; Prop styling by Claire Spollen; Food styling by Torie Cox
Yield
Makes 1 cocktail

Ah, Hollywood. That world of the shimmering illusion is widely thought to be where this cocktail got its start. Picture this: Local playboy and publisher opens a club on the Sunset Strip. (That part’s true.) But the story that his bartender invented the drink and named it for a local restaurant appears to be as effervescently unreal as a Busby Berkeley musical. Actually, a savvy cocktail book author (and L.A. booster) stole a recipe and made up the name in the 1930s. The chemistry, though—burly bourbon, sun-kissed grapefruit, and a starlet-sweet taste of honey—is as delightful as that of a Frank Capra comedy. San Francisco’s keeps the legend alive with this balanced remake. —Tracey Minkin

How to Make It

Stir honey into hot water. Add this, plus bourbon, lemon juice, bitters (Bar Agricole uses house bitters, but Angostura will work), and grapefruit juice into a cocktail shaker filled with ice. Shake vigorously for 20 to 30 seconds, and strain into a chilled coupe glass.