By now, anyone who’s anyone has heard of Rose and Sons. The compact eatery from former Drake Hotel chef Anthony Rose is where comfort food aficionados head to stuff themselves on cornbread, monstrous sandwiches and yes, gasp-inducing brunch come the weekend. It’s also a place to suck back a cocktail or two, regardless of the time of day.
Behind the (tiny) bar, Ryan Thompson serves up drinks from the newly revamped fall menu. The Chimayo ($12) is his take on the classic cocktail that originated in Chimayó, New Mexico back in the ’60s. (Apparently a restaurateur was seeking out a use for the excess apples from his farm and ended up with this.)
Thompson’s take pairs Cazadores Reposado with Ontario apple cider. He ups the tartness of the drink by adding some crème de cassis along with Dillon’s cranberry bitters, which “adds a little more southern Ontario” to the mix.
Rose and Sons, 176 Dupont St., 647-748-3287
Karolyne Ellacott is a features editor at Post City Magazines. She pedals around town in heels, eating sandwiches and drinking cocktails. She writes about that, and about about other stuff too. She is also on Twitter.
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