Name: Rust and Bone
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Bourbon whiskey; 15 ml Amaro Lucano; 15 ml Bénédictine D.O.M.; 1 dash Aromatic bitters; 2 drop Saline solution 4:1

Rust & Bone
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Photographed in an UB 1910 Old Fashioned 10.5oz

Ingredients:
1 ²⁄₃ oz	Bourbon whiskey
¹⁄₂ oz	Lucano amaro
¹⁄₂ oz	Bénédictine D.O.M. liqueur
1 dash	Angostura Aromatic Bitters
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of skewered Luxardo Maraschino Cherry.
STIR all ingredients with ice.
STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish with skewered cherry.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

A bittersweet Old Fashioned with pleasing herbal complexity.

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History:

Adapted from a recipe created in 2021 by Sandy de Almeida at The Drake Hotel in Toronto, Canada. Originally made with cedar-infused Four Roses Bourbon (a small handful of cedar chips infused in 75cl of bourbon for 4 hours) and Amaro Nonino.

More cocktails by Sandy de Almeida

Nutrition:

One serving of Rust & Bone contains 212 calories

Alcohol content:

1.8 standard drinks
32.18% alc./vol. (32.18° proof)
25.9 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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John CARR

11th May at 15:38

Potent! Recognisably an old fashioned, the amaro creates a similar effect to Averna in a black Manhattan. I’d be interested to try a nonino version to see whether it’s a bit more relaxed.

Matt

13th January at 05:25

Boozy heat from the bourbon is the dominant player, but the rich sweetness of the Benedictine smooths things out, and the herbs/botanicals of the amaro couple with the Ango (and saline) to create a unique twist on a bourbon old-fashioned. Excellent cocktail.