At Bobo in New York Zyrbenz, a pine liqueur, is mixed with Beefeater Gin and Aperol for an aromatic interpretation of the Negroni.
Cordially Yours
Inspired classic and contemporary ideas for liqueurs. By Kelly A. Magyarics
for—or are sipped alongside—dessert at many restaurants. But their intense, often multi-dimensional fl avors also make them the spice jars of the mixology world. In small amounts, liqueurs add complexity and can punch up contemporary cocktails, while at the same time giving classic ones a fresh makeover. Th e results are drinks that have "sip appeal" all evening long. Many operators around the country say that cordials are hot: in the snifter, shot glass and shaker. Traditional favorites enjoyed by themselves continue to be strong sellers and the culinary focus of a venue can infl uence
C 42 | OCTOBER 2011
ordials and liqueurs remain an appealing way to end an evening. Neat, on the rocks, or added with mixers including club soda and cream, they often stand-in
popular choices. "Since we are a classic Italian restaurant, we serve a great selection of Amaros, Sambuca and Grappa," says Michael Shapiro, general manager for Casa Nonna, a two- hundred-and twenty-seat Italian restaurant in New York. Most cordials are priced from $9 to $11 and Casa Nonna's cordial and liqueur sales generally account for about 11 percent of the total alcohol sales year-round, with that number increasing to fi fteen percent in the fall and winter.
STANDOUT BRANDS But no matter the type of restaurant or bar is serving up
drinks, Bailey's Irish Cream remains an über-popular choice among cordials. According to the Beverage Information Group
www.cheersonline.com
LOGAN HODSON
