By Jen Smith
In the world of rock’n’roll, no band is more inspiring for their longevity and stamina than the Rolling Stones.
At Rampart Commons’ farm-to-table restaurant Honey Salt, the same can be said for the Midnight Rambler cocktail, named after one of the band’s iconic songs and an original creation that has held a place on the menu for 12 years.
Principal and managing director Kim Canteenwalla, who co-owns the restaurant with his wife Elizabeth Blau, a James Beard Foundation Award nominee, created the recipe, which adds a twist to a classic cocktail.
“The Midnight Rambler is my favorite because it takes the classic Old Fashioned and elevates it with unique, nuanced flavors,” says Canteenwalla.
Honey Salt’s bar team uses a precise recipe for the Midnight Rambler. Three dashes of Peychaud’s bitters join two ounces of Bulleit bourbon, half an ounce of honey bitters and burnt orange peel. Candied ginger replaces the classic maraschino cherry as a garnish.
“The combination of bourbon, bitters and honey creates a perfectly balanced base, while the candied ginger and burnt orange peel add a nice complexity,” he notes.
Serving the Midnight Rambler in a rocks glass with bespoke ice preserves the flavors, according to Canteenwalla.
“The key to any respectable bourbon or whiskey-based cocktail is a large sphere or cube, so the drink does not get watered down,” he says.
Food pairings abound, like the sticky Iberico pork ribs, which work well with the Midnight Rambler because “the sharpness of the bourbon, with the sweet finish from the honey, complement the richness of the pork,” says Canteenwalla.
Honey Salt, 1031 S Rampart Blvd.; 702.445.6100; honeysalt.com.