Flavor Trends, Strategies and Solutions for Menu Development
Vodka, lime juice, simple syurp, Portell Cava, Italicus Rosolio di Bergamotto

By Flavor & The Menu
April 19, 2019

Toby Maloney

At The Violet Hour, an elegant bar serving artisanal libations and small bites, a twist on a traditional wine cocktail has made a splash as one of the most popular drinks on the summer menu.

“The Grammar Rugby is a showcase of what The Violet Hour does best,” says Head Mixologist/Partner Toby Maloney. “It is a simple but well-executed play on a classic cocktail, featuring an esoteric, but approachable ingredient.”

For the classic part, the drink combines vodka, lime juice and simple syrup, plus sparkling Portell Cava, imbuing it with notes of Earl Grey. For the more esoteric part, Maloney turns to Italicus Rosolio di Bergamotto, a liqueur that brings bergamot and chamomile to the party.

“The Grammar Rugby is long, tall, bubbly and bracingly cold,” says Maloney. These qualities make it a perfect drink for the summer, while its use of Italicus delivers the bar’s promise of creative cocktails. The drink’s success has made Maloney think about using its flavors on future seasonal menus. “The liqueur has this hauntingly familiar citrus flavor, and it opens the door to talking about ingredients, methods, philosophies.”

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