We’re on the cusp of Thanksgiving — less than two weeks away — and the weather is beginning to reflect that, with cooler temps. Our palates change too around this time, and it’s even shown in the drink recipes that are emerging. Jonathan Bona, bar manager at the Pyramid Restaurant inside the Fairmont Hotel (he was recently at The Four Seasons), has created this potent potable, and shared the recipe. Or you can ask Jonathan for it directly at the Pyramid, where it will be offered throughout November.
1 oz. Remy Martin VSOP cognac
1/2 oz. Mount Gay Black Barrel rum
1/2 oz. apple cinnamon shrub (chefs Brandon and Chris Dempsey’s new D&D Shrubs company makes one)
2 dashed Angostura bitters
Making it: Combine all ingredients in a mixing breaker and stir with a bar spoon for 30 seconds. Rim a rocks glass with cinnamon and Demerara sugar. Strain over fresh ice. Garnish with a fan of apple slices.