Ideas, work,
and good taste.

Earlier writing

• October 5, 2015

  The Reverse Sazerac from Pizzeria Ortica

  Burnt candied orange burst from nose to palate with strong supporting roles of anise and high acid bitter grapefruit keeping it in check. DISCLAIMER: This drink is a bit complicated, and somewhat of commitment. That being said, it manages to find an incredible balance, and batches out wonderfully for frequent use. 1/2 oz Lemon Juice 3/4 oz Simple Syrup 1/4…

  Read it: The Reverse Sazerac from Pizzeria Ortica
• September 11, 2015

  Ortica Wine List Education Project. Entry 002: Anthill Farms Sonoma Coast Pinot Noir

    The concept of the wine is a no-bullshit approach to making good, connected wine that expresses the land and weather of specific vineyard sites around the Northern California coast. Anthill farms is the project of three winemakers, Anthony Filiberti, Webster Marquez and David Low, who all met while working together at Williams Selyem. After…

  Read it: Ortica Wine List Education Project. Entry 002: Anthill Farms Sonoma Coast Pinot Noir
• September 9, 2015

  Pizzeria Ortica Wine List Education Project. Entry 001: Kellerei Bozen Huck Am Bach

  Commence Pizzeria Ortica Wine List Education Project.  Entry 001: Cantina Bolzano (Kellerei Bozen) Huck Am Bach (German: By the Riverside). Italy can be tricky,  but when you get to Alto Adige, (German: Südtirol, meaning South Tyrol) you might really be scratching your head. It’s not all that bad once it’s really explained, but figuring it…

  Read it: Pizzeria Ortica Wine List Education Project. Entry 001: Kellerei Bozen Huck Am Bach
• February 6, 2015

  The subtle reemergence of vodka in a sea of whiskey

  Amidst an unprecedented craze of whiskey and bourbon, vodka has finally taken a back seat for the first time in decades. Originally met with tears of joy from serious bartenders and imbibers alike, we are beginning to see tears of agony welling up their place. For those of us that have never fully appreciated vodka…

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• August 1, 2014

  Braulio Alpino Amaro!

  It may be the definition of terroir, Amaro Braulio is a playfully bitter, pine-driven spirit that speaks of the land from which it came. The one thing you will hear me say over and over when I speak of amaro, is terroir. Im obsessed, hence my fascination with Amaro Braulio. It screams of its native terroir, Northern Italy, bordering…

  Read it: Braulio Alpino Amaro!
• July 21, 2014

  California in a Bottle

  California is known for many things, but amaro? While not technically classified as an amaro, Grand Poppy is a genius blend of organic California herbs that gives you everything you would expect from an amaro as far as terrior goes. This absurdly distinct, bitter-sweet spirit bears the essence of sweet, buried flowers and the unearthed roots of a…

  Read it: California in a Bottle
• June 1, 2014

  American Diabetes for Negroni Week at Pizzeria Ortica

  Negroni Week is upon us! Bars and restaurants across the country have pledged to take part in massive charity event formed by the Campari Group and Imbibe Magazine. Those of us participating are donating $1 for every negroni we sell to the charity of our choice during the first week of June (2nd-8th).   My home base, Pizzeria Ortica is donating all proceeds to…

  Read it: American Diabetes for Negroni Week at Pizzeria Ortica
• May 18, 2014

  Who Drinks Amaro, Really?

    …And what is Amaro, really? Where did it come from? Why is it so damn sexy ?  For some it’s an acquired taste, for others, they just “get it” because, clearly, they were born with a palate like a boss. I was not born with a boss-like palate, so when I think back to the…

  Read it: Who Drinks Amaro, Really?