The citizens of San Francisco were lucky enough to unload Beretta bartender Ryan Fitzgerald on the unsuspecting populace of Seattle for a couple of days. In exchange, we get to see two Seattle bartenders working shifts at Beretta today and tomorrow.
What will these strange foreigners bring to the bar? Will all the cocktails be made with coffee? Do they
only use rainwater for ice cubes? Will they be able to understand the cash registers if they're not based on Microsoft software?
I guess we'll just have to visit them and find out. Here's what we know:
Monday, March 23 at Beretta
Twist is a favorite neighborhood watering hole known for its lively
spin on classic cocktails. House infused ruby-tarragon syrup and blood
orange bitters add dimension to drinks, while mixology books shelved
above the bar area show that bartenders are serious about the
philosophy of their craft.
Tuesday, March 24 at Beretta
cocktails pay homage to the classics, with careful attention
to craftsmanship (double straining, precise pouring), flavor (seasonal
herbs and fruits) and temperature (five sizes of ice, double chilling).
Cocktails are designed to highlight the flavor of the base spirit, and
blended with hand made syrups, house bitters, custom foams, and subtle
tinctures. "Best Bars in America" - Esquire, 2008
Roy is a destination hot spot located in the heart of Seattle's
nightlife neighborhood. The leather-walled bar features a cocktail
called the Beretta -- a blend of aperol, grapefruit juice, maraschino
liqueur, grapefruit bitters.
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