“This cocktail is the only cocktail that has stayed on every menu that we’ve had. We named it after the restaurant. It’s a cocktail I started making at No. 9 as a total joke, because we had gotten a sample of this really awesome peach liqueur. It was a kind of bastardized ingredient, because it’s typically so fake, saccharine, and gross. This one peach liqueur from Combier we really loved, so I wanted to make use of it. One of the tasting notes you always hear about sparkling Moscato is peach, so I wanted to riff off of that. I wanted to do this bitter dessert wine cocktail with peach liqueur and different amaro.
“We were opening the restaurant and we wanted to have a spritz on the menu. We actually wanted to have a whole section of spritzes, because they are so iconic. What we decided to do was to take that cocktail I was making and add some Campari to balance out all the sweetness from the peach liqueur, and then top it off with some soda and Moscato.”
*Individually crafted cocktail brought to Bar Mezzana from previous location.
