deliciousness

We recently had photographer Dan Dry come by the restaurant to snap some pictures of some food + drink. It was nice to get a photographer who likes to play with color, perspective, and do some interesting things.

I particularly like this shot, because it shows some of the best stuff on our back bar - what you might call "the Italian section": Fernet Branca/Menta, Campari, Punt e Mes, Cynar, etc. I once heard the head of our group say you can't have a bar without Punt e Mes - I completely agree. It's a vermouth produced by the Carpano family, whose Antica Formula (got a bottle in the fridge) is, I believe, the oldest vermouth recipe known. We used it over the summer for our Americano, which was such a great cocktail, but no one ordered it!

On the far right you'll see Cynar (just barely), a great artichoke liqeur from Italy. We've been using it in our winter version of a Pimm's Cup, which we call a "Sorrento Cup." Sorrento is a town in Italy below Naples - I spent some time there several years ago and I've been killing to go back ever since.



"Sorrento Cup"

1 oz. Cynar
1 oz. Limoncello
top with ginger ale
garnish with an orange, serve in a highball glass

It's got a great balance of bitter, sweet, herbal, fruit. It's a nice cocktail for the winter.