Porta Napoli's Cocktail Shake-Up

The Neapolitan pizzas at this Harrison restaurant are top-notch, but did you know about their notable drinks?

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. 

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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.

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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.

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