The Tastemaker: Rachel Singh, Consultant
The Tastemaker: Rachel Singh, Consultant
The Drink: Mezcal. Specifically, the Naked and Famous inspired by the legendary Death & Co and Little Branch cocktail bars in NYC.
The Naked and Famous is a boozy yet refreshing cocktail that brings together celebrated liquors from Mexico, Italy, and France. This cocktail is easy to prepare, as each ingredient is mixed together in a shaker with ice in equal parts. I use Del Maguey Chichicapa mezcal from Oaxaca, mixed with yellow Chartreuse from France, some festive Italian Aperol, and lime juice. Don’t try this cocktail with green Chartreuse thinking it’s the same, it’s not. The botanical taste of the yellow Chartreuse and the bitter notes of Aperol contrast gracefully with the smokiness of the Mezcal and the acidity of the lime juice. The delicate equilibrium of flavors keeps you coming back for more. Serve it up in a coupe with no garnish.
The Tastemaker: Andre Compeyre, Sommelier at Aldo Sohm Wine Bar
The Drink: Rose Sangria
Anyone who knows me will not be surprised to know that I am drinking rose. I am originally from France, where Provence is the birthplace of rose, so it’s extra special to me. While we’re in quarantine, it’s at times becoming harder to find the brands and vintages of rose that I love at the store, so pretty much any bottle available can be made into a rose sangria. I make my recipe by infusing orange, melon, watermelon, strawberries, blueberries, limes, pear, apples and peaches when in season for 24-36 hours. I serve it in a big wine glass over ice and top off with fruit. It’s the perfect drink of summer.
The House Drink by Galavante Founder Christine Drinan
The Drink: Cepparello 2016, or any year you can get your hands on
For many years, my go-to spot was Babbo, where after getting no love from the reservation lines, I made a habit of dropping by sans booking and throwing myself at the mercy of the maître d’, John. I’m pretty persistent, even waiting two hours at the bar until he would seat me at a bar table. It was during those critical two hours of waiting, however, that I came to know Babbo’s bartenders, who introduced me to Cepparello. It’s made in the Chianti region and is 100% Sangiovese. It’s the exact palate profile I love in wines – the flavor of deep berries, forceful yet elegant on the finish, earthy and full-bodied. The bartender had just returned from the vineyards, and what closed the deal for me was how he praised the winemaker, Paolo de Marchi, as one of the real gentlemen in the winemaking industry. I love supporting good people, and even more so when they make such excellent wine.
