Tagliatelle Bolognese

Meatballs stewed in tomato sauce, fresh ricotta cheese

Polpette Di Angelo

Four Roses Bourbon, Carpano Antica, Campari

Boulevardier

Vin Santo Antinori

Limoncello Polini

Sambuca Molinari

Amaro Fernet-Branca

Amaro Averna

Amaro Montenegro

Amaro Nonino

Grappa Marcati

Grappa Nonino Di Moscato

Redemption Rye, Amaro Averna, Licor 43, orange bitters

Tan Manhattan

Lavender Gimlet

Stoli Elit, Hendrick's Lillet Blanc, lemon twist

Vesper

Tito's, Borghetti, Licor 43, espresso (Also available with Espolon Tequila Añejo +2)

Espresso Martini

Amaro Montenegro, lemon, turbinado syrup, float of Chianti

Montenegro New York Sour

Select Aperitivo, prosecco, grapefruit juice, ginger beer

Atlantic Spritz

Tito’s Vodka, fresh limes, Limoncello, ginger beer, rosemary

italian Mule

Tito’s Vodka, grapefruit, lemon, simple, basil

Grapefruit Basil'tini

St. Germain, lemon juice, prosecco, fresh mint, carbonated water

Hugo Spritz

Menabrea

La Rubia

Peach nectar, lemon juice, honey syrup, sparkling water

Sunset Peach Spritzer

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Add tagliatelle and cook according to package instructions until al dente (usually 6–8 minutes for fresh, 8–10 for dried). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside briefly. Toss with 1 tablespoon olive oil if not combining immediately to prevent sticking.

Boil pasta

Heat 2 tablespoons olive oil and 1 tablespoon butter in a heavy large saucepan over medium heat. Add finely diced onion, carrot and celery. Cook, stirring occasionally, until softened and beginning to color, about 8–10 minutes. Add minced garlic and chopped pancetta; cook 2–3 minutes until fragrant and pancetta renders fat.

Prepare soffritto and aromatics

Increase heat to medium-high. Add the ground beef (and pork if using) breaking it up with a spoon. Cook until meat is browned but not completely dry, about 6–8 minutes. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If there is excess fat, spoon off a little, leaving a coating to carry flavor.

Brown the meat

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Stir in 1/2 cup milk and cook until mostly absorbed, about 3 minutes — this mellows the acidity and tenderizes the meat.

Deglaze and simmer

Add 400 g crushed tomatoes, 2 tablespoons tomato paste, 1 cup stock, 1 bay leaf, 1/2 teaspoon dried oregano and a pinch of freshly grated nutmeg. Stir to combine, bring to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently, stirring occasionally, for at least 45 minutes and up to 2 hours for deeper flavor. If sauce becomes too thick, add a little reserved pasta water or extra stock.

Add tomatoes and simmer low and slow

Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. If desired, stir in 1–2 tablespoons of reserved pasta water to loosen. Remove from heat and stir in 2 tablespoons grated Parmesan and chopped parsley for brightness.

Adjust seasoning & finish

Combine pasta and sauce: Add the drained tagliatelle to the sauce pan (or place sauce in a large skillet) over low heat. Toss gently with tongs to coat the pasta, adding reserved pasta water 1–2 tablespoons at a time to achieve a silky, clingy texture (use up to 1/2 cup as needed). Cook together for 1–2 minutes until noodles are warmed through and fully coated.

Serve: Divide the tagliatelle Bolognese among plates. Finish each portion with a drizzle of extra-virgin olive oil, a generous sprinkle of grated Parmesan and chopped parsley. Serve immediately.

tagliatelle (fresh or dried)

salt (for pasta water)

olive oil (optional, for tossing)

extra-virgin olive oil

unsalted butter

yellow onion, finely diced

carrot, finely diced

celery stalks, finely diced

garlic, minced

pancetta or unsmoked bacon, finely chopped

ground beef (80/20) or a mix beef/pork

milk

dry white wine

canned crushed tomatoes

tomato paste

beef or chicken stock

bay leaf

dried oregano

nutmeg, freshly grated

salt

black pepper, freshly ground

Parmesan cheese, finely grated

fresh flat-leaf parsley, chopped

extra-virgin olive oil (for serving)

In a small bowl combine the fresh breadcrumbs and whole milk. Stir and let soak for 5 minutes until the crumbs are softened and milky.

Soak breadcrumbs

In a large bowl add the ground beef and ground pork. Add the soaked breadcrumbs (including any remaining milk), the egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, salt, and black pepper. Use your hands or a spoon to gently combine until just uniform; avoid overworking to keep meatballs tender.

Combine meatball mixture

Portion the mixture into roughly 24 small meatballs (about 28–30 g / 1 oz each) using a small scoop or spoon. Roll each gently between your palms to form smooth balls; do not compress them too tightly.

Portion meatballs

Heat 2 tablespoons extra-virgin olive oil in a large sauté pan over medium-high heat. When the oil shimmers, add meatballs in a single layer without overcrowding (work in batches if needed). Cook 2–3 minutes per side, turning carefully with tongs, until nicely browned on most sides but not fully cooked through. Transfer browned meatballs to a plate and set aside.

Brown meatballs

In the same sauté pan (wipe out excess browned bits if there is an excess of fat, leaving about 1 tablespoon), add 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and sauté 6–8 minutes until softened and translucent. Add the sliced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Sweat aromatics

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, chicken or vegetable stock, dried oregano, salt, pepper, and sugar (if using). Stir to combine and bring to a gentle simmer.

Build sauce

Carefully nestle the browned meatballs into the simmering tomato sauce. Reduce heat to low, cover partially, and simmer gently 25–30 minutes, turning the meatballs once halfway through, until meatballs are cooked through (internal temperature about 71°C / 160°F) and the sauce has thickened slightly. Stir in the torn basil leaves in the last 2 minutes of cooking.

Simmer with meatballs

While the meatballs simmer, place the fresh ricotta in a small bowl. Drizzle with 1 teaspoon extra-virgin olive oil and season with 1/4 teaspoon coarse sea salt. Stir gently to loosen but keep a creamy texture. Taste and adjust salt if necessary.

Prepare ricotta

Spoon the meatballs and tomato sauce into a shallow serving dish or individual plates. Dollop or spoon generous amounts of seasoned fresh ricotta alongside or on top of the meatballs. Scatter small basil leaves over the dish and grate a little Parmesan if using. Finish with a light drizzle of olive oil and an extra crack of black pepper. Serve warm with crusty bread as an antipasti or alongside polenta or pasta if desired.

Assemble and serve

ground beef (80/20)

ground pork

fresh breadcrumbs

whole milk

large egg

flat-leaf parsley, finely chopped

garlic, finely minced

fine sea salt

freshly ground black pepper

extra-virgin olive oil (for frying)

garlic, thinly sliced

crushed tomatoes (canned, 28 oz / 800 g)

chicken or vegetable stock

fresh basil leaves, torn

sugar (optional, to balance acidity)

fresh ricotta (whole-milk)

coarse sea salt (for ricotta)

fresh basil leaves, small, for garnish

freshly grated Parmesan (optional)

Add 2 oz Four Roses Bourbon, 1 oz Carpano Antica (sweet vermouth), and 1 oz Campari to a mixing glass.

Measure and combine

Fill the mixing glass with plenty of fresh, large ice cubes until it is nearly full. Using large ice reduces dilution and chills evenly.

Add ice

Stir gently with a bar spoon for 20–30 seconds (about 20–30 full spoon rotations) until the mix is well chilled, slightly viscous, and has the right dilution — the glass will frost slightly and the liquid will be clear and slightly viscous.

Stir

Place one large clear ice cube or a few large ice cubes into a chilled rocks (old fashioned) glass.

Prepare glass

Using a Hawthorne or julep strainer, strain the chilled cocktail from the mixing glass into the prepared rocks glass over the ice.

Strain

Hold the orange peel over the drink, skin side down, and give it a firm twist to express the citrus oils across the surface of the cocktail. Rub the peel's rim along the glass edge if you like more aroma.

Express orange oils

Drop the expressed orange peel into the glass or neatly place it on the rim. Optionally add a Luxardo cherry on a pick and rest it on the ice or in the drink.

Garnish

Serve immediately. The Boulevardier is best enjoyed shortly after preparation while aromatic oils are fresh and the drink is properly chilled.

Discard used ice from the mixing glass, rinse equipment, and store bar tools. Wipe any spills and reset for the next cocktail.

Four Roses Bourbon

Carpano Antica (sweet vermouth)

Campari

Ice (for stirring)

Large orange peel (for expressed oils and garnish)

Luxardo cherry (optional)

Mixing glass or large stirring glass

Bar spoon

Hawthorne or julep strainer

Rocks glass (old fashioned)

Peeler or sharp knife

Choose very ripe, healthy grapes (Malmsey, Trebbiano, Malvasia or a blend). Remove bad berries and stems. Lay the grapes out on racks or straw mats in a well-ventilated, dry place away from direct sun. Allow to air-dry (appassimento) for 2–4 weeks until they have lost significant moisture and concentrated sugars. Turn grapes every 2–3 days to ensure even drying and prevent molding.

Select and dry grapes

When grapes are raisined but not fully hard, press them gently to extract a rich, sweet must. Collect the free-run juice first, then press the remaining pomace gently. Aim for roughly 4–6 liters of must per kg of dried grapes; yield will vary.

Press dried grapes

Measure sugar and acidity of must if possible. Add crushed Campden tablet (or a small amount of sulfite) to sanitize the must; wait 24 hours before adding yeast. Rehydrate and pitch dry wine yeast according to packet instructions. If must is extremely viscous or concentrated, add up to 100 ml boiled, cooled water to help fermentation (use sparingly to avoid diluting).

Treat must and inoculate

Allow fermentation to proceed slowly in a sanitized fermenter at cool cellar temperatures (12–16°C). Vin Santo traditionally ferments slowly and may stop with residual sugar; monitor fermentation daily. Fermentation may last several weeks.

Primary fermentation

If you prefer a higher alcohol finished vin santo or to arrest fermentation with residual sugar, add brandy (about 200 ml for the batch) to stabilize and fortify once desired sweetness is reached. Add spirit slowly and mix gently.

Optional fortification

Rack the wine off lees into small toasted oak barrels (or into glass demijohns with oak chips or staves) that are only partially filled to allow oxygen interaction. Toasted small casks (botti) encourage oxidation and develop the characteristic amber color and nutty aromas.

Transfer to casks

Age the wine in a warm, ventilated loft or cellar to encourage slow oxidative evolution. Traditional Vin Santo ages 3–10 years. For a home approach, plan 2–4 years minimum. Check annually: top up headspace to minimize excessive oxidation, but allow some exposure to develop the rancio (nutty) character.

Long, oxidative aging

After aging, taste and, if desired, sweeten with a small amount of honey dissolved in warm wine or additional must. Adjust sweetness to preference. If wine was not fortified and fermentation resumed after sweetening, stabilize with sulfite (small Campden dose) or pasteurize bottled wine.

Sweeten and adjust (if needed)

Filter gently if desired and bottle into sterilized bottles. Cork and store upright for a short period, then lay bottles on their side. Vin Santo improves with bottle age; let rest at least several months before drinking.

Bottle

Malmsey or Trebbiano grapes (ripe)

Ripe blend grapes (optional - e.g., Malvasia)

Wine yeast (dry)

Campden tablets (crushed) or potassium metabisulfite

Brandy or grape spirit (40–50% ABV) for fortifying (optional)

Boiled, cooled water (if needed to adjust must)

Small toasted oak barrels (or small oak casks / glass demijohns with oak chips)

Oak chips or staves (medium toast) if using glass

Honey (optional, to sweeten before bottling)

Bottles and corks

Roll and briefly warm 3–4 lemons to release juices. Cut and juice until you have 0.75 cups (about 6 tablespoons) of fresh lemon juice. Strain through a fine mesh to remove pulp and seeds.

Make fresh lemon juice

If you don't have pre-made simple syrup, make 1:1 syrup by combining 1/2 cup sugar and 1/2 cup water in a small saucepan, heat gently until sugar dissolves, cool to room temperature. Use 1/2 cup of this syrup for the drink recipe. If using bought syrup, measure 1/2 cup.

Prepare or measure simple syrup

Combine the lemon juice with 1/2 cup simple syrup and 1/4 cup cold water in a small pitcher or jar and stir to combine. This mellows the lemon and brings the syrup to the correct strength for the cocktail base. Chill while you prepare the cocktail, or place briefly in the fridge (5–10 minutes).

Place a coupe or Nick & Nora glass in the freezer for a few minutes, or fill it with ice water while you build the cocktail and discard immediately before serving.

Chill glass

In a cocktail shaker, add 1.5 oz gin, 6 tablespoons (about 3 oz) chilled limoncello, 0.25 oz dry vermouth (optional), and 2 oz of the prepared lemon-syrup mixture (measure from the pitcher). Add 4 ice cubes to the shaker.

Combine spirits and citrus base

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. The shaking emulsifies the syrup and citrus with the spirits and creates a silky texture.

Shake

Double-strain the cocktail into the chilled coupe or Nick & Nora glass to remove ice shards and any pulp. Top gently with 1 oz chilled club soda or sparkling water to add a light effervescence; pour slowly to retain a delicate foam on top.

Strain and top

Express a lemon twist over the drink by holding the twist skin-side down above the glass and giving it a sharp fold to release the oils, then rub the rim with the twist and drop it into the glass. If using a candied lemon wheel, float it gently on top as an optional decorative accent.

Serve immediately as an after-dinner digestif. The Limoncello Polini is bright, slightly sweet, and balanced — sip slowly.

fresh lemon juice

simple syrup (1:1 sugar to water)

cold water

limoncello liqueur (chilled)

gin (preferably a light, floral gin)

dry vermouth (optional, for balance)

club soda or sparkling water (chilled)

ice (for shaking and serving)

lemon twist

candied lemon wheel (optional)

Chill a small cordial or shot glass in the freezer for at least 10 minutes. Pour 2 tablespoons (roughly 30 ml) of Sambuca Molinari into the chilled glass. Float three whole coffee beans on top of the Sambuca (this is called 'con la mosca' — with the fly). Serve immediately as an after-dinner digestif. If desired, present a small carafe of cold water alongside so the guest can add a splash (approximately 15 ml) to taste to open the liquor's flavors and slightly reduce sweetness and intensity.

Traditional straight serve

If preferred over chilled neat, place 3 ice cubes into a small rocks glass. Pour 2 tablespoons (30 ml) of Sambuca Molinari over the ice. Add a small splash of cold water (about 15 ml) if you want modest dilution. Garnish with three coffee beans on top of the drink and an optional lemon or orange twist expressed over the surface and dropped into the glass. Serve immediately.

On the rocks (optional)

Notes: Use the whole coffee beans as an aromatic garnish and traditional symbol; they are not required to be consumed. Adjust the amount of cold water to personal taste — Sambuca is often enjoyed neat, with water, or on the rocks. Always serve responsibly.

Sambuca Molinari (black or white)

Whole coffee beans (for garnish)

Ice (optional, for on the rocks)

Cold water (to dilute if preferred)

Lemon twist or orange twist (optional)

Add 2 tsp Fernet-Branca, 1 tbsp Amaro (Averna or Montenegro), 1 tsp sweet vermouth, 1/4 tsp simple syrup and 2 dashes Angostura bitters into a mixing glass or sturdy jar.