Rust And Bone Cocktail by Sandy De Almeida
The holidays are in full swing with Christmas parties and gatherings galore. And whether it’s a work function or family fête, chances are there are gonna be cocktails. Sadly, they all won’t be good ones. Not everyone is a pro mixologist, after all. But that doesn’t mean yours have to be lame.
This season, your bar cart is going to be THE place to be, as I went in search of holiday cocktail recipes that are guaranteed to rock, by some of the top bartenders in the city country.
Naturally, legendary Sandy De Almeida of The Drake Hotel was at the top of my list. Her spellbinding home bar alone, is a testament to her fierce passion, ingenuity, and dedication to the craft.
Her renowned Rust And Bone, a brilliant alchemy of Kentucky straight bourbon, French liqueur, herbaceous grappa from Italy’s Friuli, and a dash of classic bitters, results in a complex, sexy cocktail that packs a punch.
RUST AND BONE
Ingredients
2 oz cedar-infused Four Roses Bourbon*
.5 oz Amaro Nonino
.25 oz Benedictine
Dash of Angostura
*One small handful of cedar chips to one 750ml bottle of bourbon. In mason jar. Agitate. Let stand for 4 hours. Strain and bottle.
Directions
Stir. Strain over large cube. Cherry garnish.
p.s. Should you not get around to making cocktails this season, you can order this knockout at The Drake Hotel, Drake One Fifty, Drake Mini Bar, Drake Commissary, and Drake Devonshire in Prince Edward County.
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