Root & Bone is a hot Southern joint that opened in Manhattan’s East Village earlier this year. In addition to some very popular fried chicken and other homey American favorites, the restaurant features killer (pun intended) cocktails. Our favorite is their complex, refreshing take on a classic punch called Kill Devil Hills.
“Punches are ideal for party season,” says Root & Bone’s beverage manager Maura McGuinan. “Not only is the communal aspect of sharing glasses over the same bowl really special, but the style of service make it easy for the host to keep drinks in their friends’ hands.”
But like everything else at Root & Bone, the cocktails feature special twists. “The Kill Devil Hills has all the components of a classic punch we serve the cocktail in antique teacups,” says McGuinan. “The cocktail combines baking spices, Angostura bitters and freshly grated nutmeg which evoke autumn and winter, making it the perfect cocktail to sip over the next few blistery months.”
The drink can also be made with gin instead of bourbon, but McGuinan admits to having “a soft spot in my heart for American whiskey.” She first put this drink together one cold winter night at a party in Jackson, Wyoming. “I made this on the fly loosely based off the modern classic Paper Plane, replacing the lemon with oleo saccharum, Campari for Aperol, strong black tea for Amaro Nonino (which has some tea-like notes). After adding bitters, sparking wine and the requisite nutmeg, Kill Devil Hills was born. I named it after the town in North Carolina where I spent many summers with my family.”
KILL DEVIL HILLS
0.75 oz Buffalo Trace
0.25 oz Campari
0.75 oz oleo saccharum
0.75 oz strong black tea
1.5 oz Gruet Blancs de Blancs
Shake ingredients and strain over a large block of ice into a tea cup. Garnish with freshly grated nutmeg.