When Lydia Salter creates a new drink at Gianna, it’s likely to be as Italian inspired as the rest of the menu. “I taste a lot of Italian liqueurs and aperitifs to research and see what goes well together.” She has increased her knowledge of Italian spirits considerably, amaros in particular.
“I really like amaro,” she said. “It’s the backbone of the beverage program here.” Amaro features prominently in her summer cooler, “Sign of the Times.” Lydia notes the drink’s creation was a team effort from a bar staff where “we learn from each other…everyone has their own little tidbits of info.” Lydia praises her management, which encourages their collaboration and exploration. “They let me try things…it’s fun to experiment.”
Still, things don’t always end well. “I’ve definitely made drinks that never saw the light of day,” she ruefully admits. But that’s part of the creative process. “Trying and failing and trying and failing– eventually you make something great.”
Sign of the Times
1/4 oz. simple syrup
1/2 oz. lemon juice
1/2 oz. Amara d’Arancia or another light, floral amaro like Nonino
1 oz. Blackberry Balsamic Shrub (see recipe below)
2 oz. Cathead Honeysuckle vodka
2 dashes Angostura bitters
Soda water
Lemon Twist
Place all ingredients except for the soda in a shaker filled with ice. Shake until chilled. Strain into a Collins glass filled with ice. Top with a splash of soda in Collins glass. Garnish with a lemon twist.
Blackberry Balsamic shrub recipe
1 lb. blackberries
1 cup sugar
1 cup balsamic
Place blackberries and sugar in a mason jar. Mix well and close the lid. Keep at room temp, out of sunlight for 24 hours, shaking occasionally. Add balsamic, shake and place in the refrigerator for 48 hours. Strain through fine mesh, pressing berries to extract juice. Keep refrigerated for up to 6 months.
