New Drinks With An Italian Twist At Anthony’s Coal Fired Pizza

Anthony’s Coal Fired Pizza is now offering a unique Italian-themed drink menu to go with their fresh pies and “Italian soul food.” Owner Anthony Bruno chose fun names like Pizzatini and Bloody Maria and uses mostly Italian liquors for his signature cocktails to pay tribute to his Italian roots. The drinks are flavorful complements to the fresh coal-fired food.

Take a look at a few of our favorites and some suggested pairings.

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This drink named after Dan Marino’s trainer Bobby Monica (the NFL Hall of Famer is a partner in the Anthony’s chain), is strong and “filthy.” Made with Fernet-Branca, Coke, and garnished with “filthy cherries” (wild Italian Amarena cherries, slow cooked in copper pots), this drink is for those who enjoy a stiff cocktail. When Monica ordered a coke and Ferrnet-Branca in front of Bruno, he decided he had to add it to the new drink menu.  

 

This aromatic drink is made with vodka, Campari, and fresh lemon and basil. It has a clean lemon taste with a subtle hint of Campari and goes down smoothly. Obviously, the Pizzatini goes well with any pizza, but Anthony’s recommends trying it with the broccoli rabe and sausage pizza or dish. 

 

Anthony’s pizza crust is sturdy enough to support crumbles of sausage, cheese and sauce, but soft enough to offer a chewy bite. All of the restaurant’s ingredients are fresh and the pizza takes only four minutes to bake in their 800°F oven. 

 

The Aperol Spritz is light and airy with a taste of orange and Prosecco. It is a great option to pair with any salad on the menu.

The mozzarella and tomato salad is drizzled with balsamic and olive oil, served with fresh basil, this salad is just like you’d have in any Italian kitchen: fresh, simple and delicious. 

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While I prefer my bloodies with vodka, this one made with tequila was a surprisingly good twist to the classic brunch drink. This is a must-try for any tequila lover and goes perfectly with the off-the-menu frittata pizza, which is also a must-try.

 

I am a big frittata fan, but had never had it on pizza until Anthony’s. It’s made with grande mozzarella, caramelized onions, roasted sweet peppers, scrambled eggs, black pepper and another layer of the mozzarella. It is a hearty slice, but still not overwhelmingly heavy.  I would have this for dinner any time, but it also makes the perfect Sunday brunch meal, paired with the tequila-based Bloody Maria.

 

Not a big fan of nut-flavored drinks, I was skeptical to try the Nutty Italian. But the hazelnut flavor of the Frangelico was perfectly complemented by the almond of the Amaretto, creating a smooth and not overpowering flavor. The filthy cherry garnish added a sweetness that quickly won me over. 

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