My roommate and I were feeling nostalgic for holiday cocktails, plus I had to do some “research” for a cocktail round-up, so we ventured over to Veni Vidi Vici with the intent on trying the “Ave Maria” cocktail.
Well, two hours later, we had sampled five of the cocktails on their menu, had three different appetizers and three desserts! So much for a chill Friday evening!
Here’s a few things we learned from Beverage Manager Bobby Asare and the bartender Madison, who directed our tasting (and was responsible for stuffing us with delicious Italian food!)
- Bobby was born in Ethiopia, so my first question was “Are you a distance runner?” I felt so stereotypical after I asked the question. No, he wasn’t.
- He is a certified sommelier, and his most prized cocktail on the menu is the Boulevardier, a bourbon, Campari, sweet vermouth cocktail house-aged in charred oak barrels. I was thinking I would not like it because I am not a huge fan of bourbon, but the smoky oak barrel taste was subtle. It went down smooth, with an orange-y finish.
- He uses Dimmi in the “Dmitri’s Law” cocktail. Its an Italian liquor with floral hints that come from infused Nebbiola grapes.
- Madison creates her own house-made ginger liqueur for the “Flying Red Squirrel” cocktail.
Later we had the General Manager Leonardo Moura and Executive Chef Jamie Adams come by to say hi. They were ending their dinner shift and unwinded with us for a minute.
- Note- chef likes Prosecco to end the night.
- Chef is a cyclist- he’s done a few century rides!