Demeter Recipe

Make honey syrup (if not ready)

Combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until fully dissolved. Cool before use. Store refrigerated up to 2 weeks.

Chill glass

Place a rocks glass in the freezer or fill it with ice water while you build the cocktail to chill.

In a mixing glass add 2 oz aged rum, 1/2 oz dry vermouth, 1/2 oz Averna (or another gentle amaro), 1/4 oz Luxardo Maraschino liqueur, 1/2 oz fresh lemon juice, and 1/4 oz honey syrup.

Add bitters

Add 2 dashes orange bitters and 1 dash Angostura bitters to the mixing glass.

Stir & dilute

Fill the mixing glass with large cubed ice and stir briskly for about 25–30 seconds (or until the outside of the glass is nicely chilled). The goal is to achieve proper dilution and a silky texture.

Discard the ice or water from the chilled rocks glass and strain the cocktail into the glass over one large clear ice cube (or fresh chilled ice).

Expressed lemon oil

Hold the lemon peel over the drink, skin side down, and give it a sharp twist to express the oils across the surface of the cocktail. Rub the peel around the rim and drop it into the drink.

Optional aromatic finish

If desired, lightly slap a sprig of thyme or rosemary between your palms to release aromatics and rest it on the ice as a garnish.

Final notes

Serve immediately. The Demeter is balanced between the rum's warmth, the amaro's herbaceousness, and the vermouth's dryness with citrus brightness and honeyed roundness.