Festivus Miracle with SWEET & SPICY NUT and SESAME BARS (PASTELAKI)

Some of us love nothing more than to invent new seasonal traditions, like this dark and spicy rum-forward cocktail that’s destined to become a modern classic for the holidays. A super-old barrel-aged rum with deep butterscotch and chocolate notes balances out the bitter flavours in this drink.

1 1/2 oz Diplomatico Reserva Exclusiva Rum

(LCBO 366633, $61.40)

3/4 oz Amaro Montenegro Italian Liqueur

(LCBO 601484, $28.90)

3/4 oz sweet vermouth

1 tsp (5 mL) fresh ruby red grapefruit juice 12 drops Dillon’s Hot Pepper Bitters

(see TIP)

Lemon zest

1 bird’s-eye chili for garnish

1 Stir rum, amaro, vermouth, grapefruit juice and bitters over ice in a mixing glass for 45 seconds and strain into an ice-filled rocks glass.

2 Express oils from lemon zest into cocktail. Garnish with chili.

Makes 1 drink

TIP Heat seekers may want to add more hot pepper bitters, so try a drop on the back of your hand and adjust the measurement according to taste.

Dillon’s Hot Pepper

Bitters can be bought directly from Dillon’s Distillers (dillons.ca) or at cocktail supply shops, such as the Crafty Bartender (thecraftybartender.com).