Issue link: https://digital.copcomm.com/i/977771
1 18 / the tasting panel / may 2018 ALAN LAM Beverage Director at Eataly NYC Flatiron Situated directly across the street from New York's iconic Flatiron Building, Eataly is a bustling Italian marketplace that also houses upscale restaurants, dining coun- ters, and a cooking school. Perched on the roof of this sprawling and vibrant space is one of Eataly's busiest restaurants: SERRA by Birreria. Last year, SERRA served a batched frosé cocktail that resounded with patrons far more than anticipated. "Frosé was our top-selling signature cocktail last spring and summer," says Alan Lam, Beverage Director for Eataly NYC Flatiron. In fact, SERRA received so much positive feed- back that it will offer yet another Kelvin Slush signature drink this season. The cocktail, dubbed the Kelvin Slush Sgroppino, is an homage to Eataly's Italian roots; made with vodka, prosecco, and lemon sorbet, it's a modern take on a classic Venetian drink that has historically played double duty as a palate cleanser and a dessert cocktail. When asked about the inspiration for his newest menu addition, Lam explained that he wanted "a refreshing cocktail that would quench your thirst in the spring and summer- time" while "taking the original Italian Sgroppino to another level by making the whole drink frozen." While the cocktail has yet to officially debut, the team is excited about its presence in the upcoming warm months. "In terms of service, Kelvin helps us create large batches of any cocktail we have in mind," says Lam. "Being a high-volume establishment, this allows us to serve a guest a great-tasting cocktail without a long wait time"—a benefit that's of para- mount importance in a dining environ- ment as heavily trafficked as Eataly. Frozen Sgroppino ◗ 64 oz. Kelvin Slush Citrus Mix ◗ 34 oz. vodka ◗ 50 oz. Prosecco ◗ 2 gallons water Pour all ingredients in a large container. Mix well and fill in a slush machine. Serve in a pilsner glass and garnish with charred rosemary. PHOTO: TIMOTHY MURRAY PHOTO: TIMOTHY MURRAY Beverage Director Alan Lam gets the Eataly NYC Flatiron pop-up restaurant prepped for summer with his Kelvin Slush Sgroppino.