Sprits

Spirits

So, over the last year I have seen many local bar programs updated and elevated to what we have been doing for many years now here at Montrio Bistro. It was time for Montrio to evolve once again and elevate the playing field. I have been stocking up and tinkering with aperitifs and digestives...tinctures, potable & aromatic bitters, marmalades and crazy infusions for some time. This is the trend happening right now in all the hip, happening bars. Montrio's menu has become extremely gin, rye and bourbon-whiskey centric (imagine that, my three favorite spirits to mix with). Using spirits such as Byrrh Grand and Bonal quinqina, Vallet and R. Jelenik Fernet, Saler's gentiane, Suze gentiane, Cocchi Americano, Zirbenz Pine liqueur, CioCiaro and Cardamaro Amaros have helped to create a flavor profile to our menu that is deep, bold and complexed, yet balanced and approachable. The “now” buzz is bitter and herbal. New to the cocktail scene is the use of salt in cocktails. Salt brings out the sweetness in bitter spirits such as Amaros and Quinas. I have created three cocktails in which I use a "saline tincture" (salt and a neutral grain spirit...the rest is a secret!). Using locally made marmalades, I’m killing three birds with one stone, they add fruit flavor, sweetness and texture to a cocktail. I also incorporated twelve different aromatic bitters in my cocktails, such as Xocolatl mole, baked apple, cardamom, rhubarb and celery bitters just to name a few. I am extremely excited and could go on and on about our new menu. To the novice our new cocktail menu may be a bit intimidating but I want to create a buzz and get people talking...."What the heck is this? Wow! That tastes fantastic!" Because it is a very sophisticated menu I added a few playful touches. In the cocktail "Monkeying Around" I infuse Irish whiskey with bananas, serve it on a couple of rocks with a chunk of Lula's sea salt caramel on the side. OMG! I have also added a "Pickleback"...George Dickel #12 (I couldn't resist this whiskey...Pickle your Dickel) Tennessee whiskey served neat with a side of McClures pickle juice and fresh fruit (I am using grapes for now). I have set out to create the perfect menu, I have come close, but close is all I will ever get. Perfection can never be attained only strived for. So, I'll just keep tinkering and enjoy a nice, refreshing libation from Montrio Bistro along the way. Cheers!

Executive Mixologist
Anthony Vitacca

 

MONKEYING AROUND – Banana infused Irish whiskey on the rocks with a chunk of Lula’s sea salt caramel

PICKLEBACK – George Dickel #12 whiskey, served neat with a side of McClure’s garlic pickle juice – Get Pickled!

 

SLY RYE – Redemption rye, Canton ginger, Punt e mes, orange bitters 

 BETA VULGARIS 2.0 – St. Germain elderflower, Green Chartreuse, roasted beet juice, lemon

MONKS PINATA – La Pinta pomegranate tequila, Yellow Chartreuse, pineapple gomme, lemon, lime

KAMA SUTRA – Saffron infused City of London gin, Aperol, Bonal Quina, St. Germain foam, lemon

HELL HATH NO FURY – Grey Goose pear vodka, Lillet Blanc, lavender bitters, fresh pineapple, lemon

BRAVEHEART – MacGavins 8yr Islay, balsamic-strawberry shrub, rhubarb bitters, lemon, agave nectar

BIG BANG THEORY – Pure Kentucky XO bourbon, Scrappy’s cardamom bitters, spiced honey foam

DAMSON GIN FIZZ – Averell Damson gin, Apricot liquer, orange bitters, lemon, agave

 

THE MAMBO – Skyy citrus vodka, Malibu coconut rum, crushed mango, lime, fresh basil

OLD GRINGO – Pineapple-chipotle-infused silver tequila, Triple Sec, orange, lime, agave nectar

MEZCAL MULA – Fidencio Classico mezcal, fresh cucumber, peach bitters, ginger beer, lime, agave

NO KA OI – Ron Zacapa 23 rum, Cherry Heering, Regan’s orange bitters, pineapple gomme, ginger beer

CLOAK & DAGGER – High West Rendesvouz rye, Zirbenz pine liqueur, Yellow chartreuse, orange bitters

ROCK CITY B SIDE – Willet Pot Still bourbon, Cardamaro, Aztec chocolate bitters, Four Fruits marmalade, fresh basil 



WHITE NEGRONI
– Junipero gin, Suze gentiane, Tempest Fugit Quina

SAZERAC – Redemption rye, Herbsaint pastis, Peychaud bitters, agave nectar

FRENCH 75ish – City of London gin, Crème de Violette, sparkling, agave, lemon

UNCOMMON DARK & STORMY – Chinese 5 spice infused dark rum, pineapple gomme, ginger beer, lime

 


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