Elective Amnesia

Mony Bunni, Boleo | Chicago

“This was the first one of my cocktails to ever go on a Sable menu, and the first time I really discovered the versatility of sherry as a cocktail ingredient,” says Mony Bunni, now behind the bar at Boleo. A combination of rye, PX sherry and Brovo Amaro #14, plus fragrant ras el hanout bitters, its become one of Bunni’s signature drinks.


Serving: 1

  • 1 1/2 ounces rye, preferably Rittenhouse
  • 1 ounce PX sherry, preferably Lustau
  • 1/2 ounce Brovo Amaro #14
  • 2 dashes ras el hanout bitters (see Editor's Note)

Garnish: orange peel, expressed and discarded

  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a rocks glass over ice.
  3. Express an orange peel over the drink and discard.
Editor's Note

Ras el Hanout Bitters:
4 ounces rye whiskey
4 ounces tequila
4 ounces aged rum
4 ounces brandy
4 ounces everclear, preferably Gem Clear 190 proof
1/2 tablespoon cassia bark
1/2 tablespoon dried bitter orange peel
1/2 tablespoon cinchona bark
1/2 tablespoon dried angelica root
1/2 tablespoon dried wormwood herb
2 tablespoons ras el hanout
2 ounces demerara syrup (1:1, demerara sugar:water)

Combine ingredients in a large glass jar, except the demerara syrup, and allow the mixture to infuse for 2 weeks, agitating occasionally. Straining to remove the solids, and mix in the demerara syrup.

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