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Serving Up: River Tavern’s “Tornado” Cocktail

River Tavern

23 Main Street

Chester, CT

Located in the tiny village of Chester, the tavern offers a seasonal farm-fresh menu, a collection of wines showcasing esoteric varietals and unusual appellations, and unique cocktails made with fresh produce and homemade ingredients.

The River Tavern's Wesley De Sousa Costa with the Tornado.

The River Tavern’s Wesley De Sousa Costa with the Tornado.

Bartender: Wesley De Sousa Costa

Cocktail: Tornado

Recipe: In a shaker filled with ice, mix

• 1.5 oz. Angostura 7-Year-Old Rum
• 2/3 oz. Cardamom syrup (recipe below)
• 1/2 oz. Cardamaro liqueur
• Splash of lime juice
• 2 to 3 whole fresh mint leaves
Shake and serve on the rocks. Garnish with lime wedge and a sprig of mint.

Cardamom Syrup recipe: In sauce pan, add
• 2 c. water
• 25 cardamom seeds
• 1 small ginger root
• 4 sprigs of mint
• 1 sugar cube
Bring to boil. Reduce heat and stir to syrup.

“This is the perfect rum drink, with the cardamom and ginger,” said Erica Sigersmith, who the is co-manager with Gillian Davis. Sigersmith called it a “pungent, warm, wintery spice [that] tastes kind of lemony. It’s the background taste to chai tea.” The Tornado is a two-step process, but “worth the effort.”

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