For a great holiday beverage we can all be thankful for, “The Little Barmaid,” otherwise known as Cydnee Murray, recommends a Stone Rose, what she calls a “tried and true libation” for Thanksgiving. And with its pear-flavored brandy, this is a great cocktail for the entire holiday season.
“It’s one of those drinks that sneaks up on you,” says Murray (www.thelittlebarmaid.com.). “So tasty and so very potent, in the best way.”
Check out “The Little Barmaid” demonstrating how to make a Stone Rose. (Also, see recipe below.)
[youtube https://www.youtube.com/watch?v=k_6Brmstzto&w=640&h=360]
Stone Rose (Boston mixologist Jackson Cannon’s recipe from Food & Wine, 2012)
Ingredients
Ice
1 oz. pear brandy
3/4 oz. rose vermouth
1/2 oz. fresh lemon
Dash Peychaud’s
1 oz chilled Cava
Hibiscus petals
Directions:
Fill shaker with Ice. Add all but the Cava. Shake well. Strain into stemware, stop with Cava and Hibiscus petal.
