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Serving Up: The Honey Winter Bourbon at Centro Restaurant and Lounge

By January 28, 2020Rhode Island, Top News, Serving Up

Centro Craft Cocktail Specialists Sarah Buchan and Shawn Hopton behind the bar.

Centro Restaurant and Lounge
One W Exchange Street
Providence, RI

Located on the second floor of Providence’s Omni Hotel, Centro Restaurant and Lounge offers guests central Italian-inspired cuisine with a New England flair. Under the direction of Executive Chef Willis Stepp, a broad selection of fresh seafood, handmade pasta dishes and other earthly delights awaits guests. Whether looking for a five-course meal or a quick bite, visitors can complete their dining experience by pairing menu selections with a fine wine or a specialty cocktail created by Centro’s bar team, such as the Honey Winter Bourbon.

Bartenders: Sarah Buchan and Shawn Hopton

Cocktail: Honey Winter Bourbon

Ingredients:

»          2 oz. Bulleit Bourbon
»          1.5 oz. Honey sage syrup
»          Garnish: orange peel and sage leaf

Method: Stir bourbon and honey sage syrup with ice in a mixing glass. Fill a lowball glass with ice and strain mix over ice. Twist your orange peel directly over glass to release oils. Garnish with a sage leaf and orange peel.

“With winter [here], it was time to switch up our cocktail list,” said Events Coordinator Nicole Bileau. “We wanted to craft a new cocktail that would feature one of our house-made cordials or infused simple syrups. After several trial runs, we created the perfect infusion of honey and sage into a savory herbal simple syrup. The citrus from the orange combined with the sweet earthiness from the honey sage syrup pair perfectly with the woody, smoky notes of your favorite bourbon.”

 

 

 

 

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