By John Bruno Turiano
The good word on Porta Napoli’s artisan pies has gotten around. The owners Sandra and Roger Cappucci have respect for the craft of pizza-making, using Caputo flour, Ciao tomatoes, Galloni prosciutto di Parma, and mozzarella made in-house. The 900-degree Stefano Ferrara wood-burning oven pumps out rounds that are so delicious, one might (mistakenly) neglect to order a craft cocktail from bartender Giovanni Barbieri.
Lots of fresh herbs and house-made syrups, plus a bunch of artistry, go into his $11 creations, which in most cases achieve layers of flavor. There are classics like a Negroni and a Manhattan, but also more distinctive choices displayed in the following slideshow.
Yes, the Pimienta Roja comes in a red pepper. Lift the top, and inside you’ll find a blended mixture of vodka, orange and apple juices, and crushed ice. The result is like a fruity, vegetal, alcoholic Slushee.
The Moscow Mule consists of vodka, lime juice, ginger beer, and a sprig of fresh rosemary.
Red pepper flakes gives the vodka-based Spicy Basil a mild kick; it also contains house-made basil syrup.
The Berry Nice, made with vodka, mixed berries, lime, sugar, and soda, is a sweet pick, though not overly so.
The Basito, or a take on the classic Mojito, is made with rum, ginger ale, and fresh basil instead of mint.
If you’re feeling a cool, caffeinated beverage instead of an alcoholic one, the Nutella iced cappuccino may be for you. And go ahead, pair it with a couple cannoli.