Wine, Cocktails & Italian Spirits

DOCG Prosecco from the original Valdobbiadene zone. Lighter and more mineral than most Prosecco, with fine bubbles and a clean finish. How Italian meals start.

Coastal white from Sardinia -- bright acidity, herbal notes, and a slight saline quality that makes it excellent with the seafood antipasti. Chilled but not ice-cold.

The workhorse of the Tuscan list -- Sangiovese-dominant with dark cherry, leather, and good tannin. Made for braised meats and tomato-based pasta. The obvious pairing for pappardelle al cinghiale.

The wine Anthony braises the short rib in. A glass of it alongside the Brasato al Barolo is one of those simple pleasures that requires no explanation.

Equal parts gin, Campari, and sweet vermouth, stirred over ice and served with an orange peel. The drink that opened the bar in 2018 and has not moved an inch since. The version the regulars order before they even sit down.

Aperol, Prosecco, and a splash of soda over ice with a slice of orange. The aperitivo hour drink -- bitter, light, and refreshing. The right way to start a summer evening in East Austin.

House-made limoncello shaken with lemon juice, simple syrup, and a frothy egg white. Bright and tart up front, smooth and slightly sweet on the finish. The house limoncello is made with Sicilian lemon peel and takes three weeks to macerate.

Montenegro amaro shaken with fresh lemon, honey syrup, and a dash of Angostura. Complex and slightly medicinal in the best possible way. Anthony's personal drink when he is done in the kitchen for the night.

Sparkling and still water, imported. Served in the bottle at the table.

Fresh-squeezed lemon with a touch of honey and sparkling water. Not from a concentrate.

Single origin espresso pulled on the La Marzocca. Available as espresso, macchiato, or doppio. Served with a small piece of dark chocolate.