The Stanley’s cocktail program, led by Larry Suggs, has so far done an admirable job of keeping pace with Chef Paul Verica’s farm-driven menu—no small feat, since Paul literally tweaks his food menu almost daily.
This vibrant buttered beet drink, the College at Kingston, isn’t currently on the menu, but we’re hoping it comes around again, now that colder weather is rolling in.
It’s exemplary of the funky things this restaurant does with rote ingredients: dry sherry and angostura bitters meld with a buttered beet syrup, of all things made (obviously) from local beets. These flavors all rest atop the semisweet bite of Queen Charlotte rum, made right here in the QC.
This cocktail knows its roots.
