If you’re looking to sharpen your at-home bartending skills, look no further than these signature spirits recipes from three of our suburban favorites.
MOCHA MARTINI FROM ROSALIE
Fearless Restaurants’ (fearlessrestaurants.com) newest concept is known for its authentic Italian soul food menu highlighting items like handmade pastas, stone-fired pizzas and small plates. The collection of original libations is often heavy on ingredients—but we promise you can tackle this cocoa-flavored creation at home. Make this mocha martini straight from the menu, and then check out one of the restaurant group’s new cocktail classes on Zoom with Beverage Director Len Boris.
1 oz. Three Olives espresso vodka
½ oz. Destillaré Chocolat vodka
¼ oz. Lazzaroni Infinito Nero
¼ oz. Amaro Nonino
¾ oz. cold brew coffee
¼ oz. agave simple syrup
1. In a shaker, add all of your ingredients.
2. Add ice, shake and double strain.
3. Pour into a coupe glass and garnish with grated nutmeg.
LA LAVANDA FROM DAVIO’S
The first day of spring is next month, so why not celebrate le printemps a little early with this pretty purple martini from Davio’s (davios.com)? Served in a chilled martini glass, the libation features Malfy Gin, which evokes aromas of Italian juniper and citrus. For a feminine touch, switch up the lemon for edible flowers.
1 ½ oz. Malfy Gin
¾ oz. lavender syrup
¾ oz. lemon juice
½ oz. crème de violette
1. Add ingredients to a shaker.
2. Shake and serve in a chilled martini glass.
3. Garnish with a lemon twist and edible flowers.
ALL FOR YOU FROM SAVONA
Savona’s (savonarestaurant.com) master mixologist Pablo “Papi” Hurtado uses Granny Smith apples to add a tart twist to this otherwise sweet concoction.
2 oz. Grey Goose La Vanille vodka
1 ½ oz. homemade apple puree
½ oz. Licor 43
¼ oz. lemon grass nectar ¼ oz. yuzu Japanese citrus juice
4 little splashes of old-fashioned bitters
1. In a cocktail shaker, add all ingredients with ice.
2. Shake strongly for a few seconds and then strain into a chilled martini glass.
3. Garnish with a fan of apples and cinnamon.
Photography by: Casey Robinson/RSC Visuals; Danielle Nowak Photography; Dallyn Pavey