fall 2020

AMERICANO PROSECCO FLOAT Cocchi Americano, Prosecco with a scoop of local Cappelletti, fizzy water, limoncello sorbetto 12. orange 10. HOUSE SPRITZ NEGRONI Aperol, Amore Prosecco, Gin, Campari, fizzy water, olive & orange 10. Carpano Antica 12. AMARETTO SOUR AMARO BOULEVARDIER Amaretto, Pineapple Sour, Bourbon, Cardamaro, fancy cherry, orange 10. Cappelletti, orange peel 13. COOL CHICCHI DI CAFFÉ NERO MANHATTAN Amaro, Tia Maria coffee Rye whisky, Averna, liqueur, Amaretto, fancy cherry 14. fresh cream 12.

ITALIAN TUXEDO PERA MARTINI Bourbon, Cardamaro, Vodka, local pear, chocolate bitters, Amore Prosecco 14. smoked glass 12. ORANGE WHIP LITTLE ITALY Fresh Squeezed Orange Juice, Rye, Cynar, Cocchi Torino Cappelletti, Aperol 13. fortified wine 12. FUMO WRESTLER MONTE SOUR Tequila Reposado, house made Amaro Montenegro, house chamomile cordial, charred sour mix 10. cinnamon 14.

BELLA MELA AMARO FORWARD Apple cider, vodka, amaro, rosemary-apple shrub 11. AMARO AVERNA ...... 9 CARDAMARO ...... 8

AMARO MONTENEGRO . . . . 12 CYNAR ...... 8

APEROL...... 11 FERNET ...... 7

CAPPELETTI ...... 9 ZUCCA ...... 8

CAMPARI ...... 8 AMARO OSCURA ...... 11

“volo” di amaro, choose any 3 amaros to sample in a flight for $25

Fancy cherry “from Italy” Amaro “Bitter” Amaretto “Almond liqueur” Americano “Bitter Style” Spritz “Effervescent cocktail” Chicchi di Caffé “Coffee beans” Pera “Pear” Smoking Jacket “Tuxedo”

APEROL~ lower on the bitter scale than CARDAMARO~ is derived from wine. This Campari, has a bright-orange hue. Its flavor is silky-smooth version from Piedmonte utilizes most closely associated with rhubarb, bitter Moscato as its base and flavors it with herbs and burnt orange, and its higher sugar cardoons, a close relative of the artichoke. It content makes it sweeter and more has light, tangy, and herbaceous notes that approachable to bitter neophytes. At 22 proof, make it a gentle amaro to down on its own. Aperol is a lighter spirit that’s perfect for brunch or early evening cocktails. COCCHI TORINO VERMOUTH~ The original recipe of Giulio Cocchi calls for the use of herbs AVERNA~ is a digestif amaro from Sicily. It was such as Cinchona and rhubarb which lightly invented in 1868 by Salvatore Averna, and is colour of brown the beautiful clear wine. In primarily citrus flavored, but also contains order to emphasize its amber tone, the addition other herbs and roots. It is colored with of sugar browned on fire emphasizes its amber caramel. Averna is moderately sweet and tone, giving together with color also a special moderately bitter, with a strong orange flavor. note to the taste: crunchy and cotton candy able to round all the bitter tastes without using CAMPARI~ is crimson red; it derives its vanilla. A thrilling vermouth, rich in distinctive, mesmerizing color from a natural sensations: among the herbs and the dye that was once famously sourced from aromatizing spices, Artemisia and citrus are cochineal insects, until 2006 when the the protagonists with their balanced bitter and company switched to artificial color. Campari citrusy notes which characterize Cocchi style. A is famous for its bittersweet taste—one marked rich taste with vibrant notes of cocoa and bitter by underlying flavors of cherry, cascarilla, orange. clove, rhubarb, cinnamon and orange peel—and, at 48 proof, is the stronger of the two COCCHI AMERICANO~ for its nature, represents spirits. Campari is the signature ingredient in the link between wine and liquors being a wine classic cocktails, such as the Negroni, plus a small quantity of alcohol bittered Boulevardier, Americano, Bitter Spritz and (“amaricato”) by the infusion of precious herbs Jungle Bird. and spices: white wine, sugar, herbs and spices infusion in alcohol and in particular gentian CAPPELLETTI~ Is an old family recipe, flowers and leaves, Artemisia, Cinchona, bitter Americano Aperitivo is an herb & orange orange peel, elderflower and others. To produce infused, Trebbiano-based drink from the Cocchi Americano, white wine is aromatized Alto-Adige region of Italy. Mildly sweet, with the extracts obtained through a cold pleasantly bitter, and overflowing with herbs infusion in alcohol, then refined for balancing and orange. the spices’ aromas and tastes.