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Drink Like a Pro - We know you take your food seriously – it’s time to show your drinks the same degree of respect. To help you awaken your inner sophisticate, we’ve asked some of the city’s libations experts – mixologists, bar managers, sommeliers, wine directors, and the like – to weigh in on their beverages of choice and some of their favorite local watering holes so you can sip away in style and Drink Like a Pro.


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Drink Like a Pro

Deck the Halls and Your Cocktail

Natale a Padua

Every family has their own tree-trimming traditions. Some folks like to mull a little something while they string lights; others prefer a classic cup of eggnog when hanging treasured ornaments. While we certainly can’t argue with either of those options (or however you prefer to tipple while trimming), we have a new suggestion for you this year –why not put a little evergreen into your drink?

Josh Childs, co-owner of both Silvertone and Trina’s shares with us his take on an Italian holiday drink that makes good use of the piney herb, rosemary. The Natale a Padua (named for the town of Padua where many popular Italian sprits like Aperol and Luxardo are made) is a sparkling cocktail that incorporates the evergreen member of the mint family as both a cocktail ingredient and a garnish. Throw in some red-hued Aperol and bubbly Prosecco (what’s a holiday drink without bubbles after all?) – and some gin for good measure – and you have a cocktail that is pretty much made for the holiday. Take a peek at the recipe below to make this treat at home – this way your halls and your cocktail can be properly, festively decked.

Natale a Padua
1/2 oz Aperol
1/2 oz Gin
1/2 oz rosemary simple syrup
1/2 oz lime juice
2 oz Prosecco

 Add all the ingredients, except the Prosecco, into a shaker with ice. Shake vigorously. Pour the Prosecco first into a Champagne flute or wine glass. Strain the mixed ingredients into the same glass and garnish with a rosemary sprig.

Rosemary Simple Syrup
1 cup of water
1 cup of sugar
1 cup rosemary (on stems is fine)

In a pot on medium heat stir the water and sugar until the sugar is completely dissolved.

Add the rosemary and cover for 20 minutes. Turn off the heat and let the syrup sit until completely cool. Then, remove the rosemary and strain into a squirt bottle or small pitcher for easy measuring.