Food & Drink: Raise a Glass

Food & Drink: Raise a Glass

at Tavro 13, Swedesboro
This pre-Prohibition-era cocktail gets the proper update from the talented mixologists behind the bar at this popular spot where artisanal drinks are the specialty and even the syrups and grenadine are made in-house. Here, they use that grenadine to mix with apple brandy and lemon and lime for a modern take on a true classic.

at Treno, Westmont
Few drinks are better before dinner than a negroni. We love this satisfying version made with the usual suspects of gin, campari and sweet vermouth, but the addition of blood orange liqueur shows a willingness to push the boundaries of tradition.

WHISKEY PEACH (pictured)
at Catelli Duo, Voorhees
For those who know, bourbon and peaches are a match made in heaven. We especially love this concoction of Bulleit, fresh peach puree, peach schnapps, simple syrup and fresh lime juice. The sweetness of the mixers helps undercut some of the whiskey’s strength to create a harmonized cocktail that is very drinkable.

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Andrews FCU Nov 728X90

Published (and copyrighted) in South Jersey Magazine, Volume 13, Issue 8 (November, 2016).
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Author: South Jersey Magazine-- Editorial Staff


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