In a recent conversation, Ben Mansour, the general manager of the Cardinal in Edinburgh, revealed the story behind his inventive cocktail, the Cinderella Rockefella.
“We realized that a lot of our customers were leaning towards classic Manhattans rather than our signature cocktails,” Ben shared. “So, I wanted to create a version that still aligned with our style while satisfying their cravings for a Manhattan-inspired drink. My aim was to add more richness and complexity by incorporating amaro. I’ve always felt that amari deliver a depth of flavor that vermouth simply can’t achieve.”
As Ben noted, the inspiration for this cocktail coincided with the season known for its pumpkin spice obsession. “I thought that, when used thoughtfully, those seasonal flavors could really enhance the taste of the amari,” he remarked.
The cocktail’s name carries a hint of nostalgia as well. “It’s named after an old nightclub that used to sit on the same street as our sister restaurant, Skua. Even though it burned down in the early ’90s, the name feels perfect for a drink. Plus, with its connection to Manhattan Rockefeller and the Cinderella-pumpkin theme, it seemed like destiny,” he explained.
For those curious about mixing up a Cinderella Rockefella at home, here’s how to do it:
**Ingredients:**
*For the spiced honey syrup:*
– 375ml honey
– 1 long cinnamon stick
– 8-10 whole cloves
– 5 slices fresh ginger
– 2 star anise
– 15ml water
*For the cocktail:*
– 45ml good rye whiskey, preferably 100 proof
– 15ml Cynar
– 15ml Amaro Montenegro
– 10ml spiced honey syrup
**Instructions:**
To make the syrup, combine all of the ingredients along with 15ml of water in a saucepan. Heat it to a simmer and cook for 15-20 minutes. After cooling, let it infuse for 24 hours before fine straining it into a clean jar. You can store this syrup in the refrigerator for four to six weeks.
When you’re ready to enjoy the cocktail, measure the ingredients into a mixing glass filled with ice. Stir well and strain into a chilled Nick & Nora glass. Cheers!
