Top Cocktails - February 2008
Pepper Delicious
Mixologist Ryan Magarian promises that the herby flavors of the gin combined with the mint and pepper in this drink will be a revelation for the non-gin drinker.
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Chocolate-Raspberry Truffletini
“This is like a really fine chocolate truffle that melts in your mouth,” says bartender Marvin Allen. He makes this variation on a chocolate martini with nocino, a walnut liqueur produced in Moderna, Italy.
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Shiso-Jito
Bar manager Emily Leveen replaces the mint in this mojito with shiso, the spiky-leaved Asian herb. “The sushi chefs here clap it between their hands to release the aroma,” says Leveen. “I just tear it.”
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All Dave All Night
Bartender Dave Nucelli invented this drink one night while working a double shift. “The drink is refreshing and has a long finish,” says general manager Lukka Feldman, “just like our Dave.”