The Tasting Panel magazine

JUNE 2011

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Lafranconi, Perbellini was recruited two years ago by Toscana owners Amy and Andy Gordon and restaurant General Manager Francesco Greco, while bar- hopping in Milan. “Francesco has been our mentor,” claims Greco. Perbellini agrees. “With his Perbellini muddles red bell peppers and basil for the double-strained Speziato—a savory, mildly spicy Aperol drink that’s far better than any veggie juice A Rising Star at The Cosmopolitan in Las Vegas The Cosmopolitan of Las Vegas has many notable elements to its beverage program; but one of the most interesting is its strong support of Aperol. Using the spirit in no less than five different beverages across property, the Cosmopolitan can boast of being the number-one outlet of Aperol in the U.S. Director of Beverage Scott Barthlemes explains: “Aperol is a classic brand that our mixologists love to work with. Being the Cosmopolitan, we look at trends happening all over the world. The Aperol Spritz, our signature casino cocktail [made with Cinzano prosecco and orange peel] is Italy’s num- ber-one cocktail, so we thought it was a great way to introduce gamers to the cocktail program here. In the five months since our opening, we’ve sold 1,500 to 2,000 drinks.” Barthlemes notes that Aperol's low alcohol and herb- aceous sweet-bitter flavor profile combine to make it an ideal mixer with seemingly unlimited applications. The spirit gets most attention at Vesper, Cosmopolitan’s classic mixology lounge, where the creamy Ramos Fizz–inspired Aperol Necklace (with Bols genever, egg white, blood orange) is a top seller on the menu. Elsewhere on property, Aperol is featured in the Chandelier’s Flaming Dutchman (Ketel One Naranja, fresh mint and tonic), Bond’s sparkly sweet-tart Rising Sun (Gran Centario Rosangel, Cinzano Brachetto and blood-orange juice with a purple orchid garnish) and at the spa-adja- cent Bamboo pool, the floral The Cosmopolitan’s Scott Barthlemes. and refreshing Levinson (Hangar One Mandarin Blossom and grapefruit). Says Barthlemes, “We enjoy being partners with folks like Aperol, so want to do the right thing and build their brand.” —E .C. Gladstone help, we were able to translate his new breed of cocktails into our Tuscan theme.” Backed by a menu of postmodern sim- plicity created by Chef Luca Crestanelli, Bar Toscana’s drinks are every bit as edible as its creative appetizers. If there is a spirit that helps set the tone of Perbellini’s handiwork, it’s Aperol. This sunset-colored Italian aperitif not only adds personality to fruit, vegetables and bitters; it is a must-use behind this modern urban bar. ever had! —Meridith May Aperol’s High Rise at The Trilby in New York City Head bartender at The Trilby, Adam Gallagher. The Trilby is a new multi-level bar and restaurant located in the Cooper Square Hotel on Manhattan’s Lower East Side. Food and Beverage Director James Stuart and Head Bartender Adam Gallagher have developed a drink menu with a nod to the classics and a wink to innovation. The Cheeky Negroni, according to Stuart, is cheeky because “one does not take on a classic lightly.” The Trilby’s interesting twist is accomplished by substituting Aperol for Campari, Hendrick’s gin instead of anything more traditional and Lillet instead of vermouth, creating a lighter fresher, hence cheekier, Negroni. —Raun Norquist june 201 1 / the tasting panel / 107 PHOTO: SABIN ORR PHOTO: DANIEL GONZALEZ w e’ v e

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