Campari

That for sure.

And also I was thinking too, like you mentioned Cicchetti and Imperativo, but you are having a very lightly alcoholic drink at most 5%, like a Campari soda, Aperol spritz.

Maybe the spritz is a little higher because they're mixing an alcoholic Aperol with alcoholic Prosecco.

But no, you're also having, as you said, with maybe things that are high fat, just like peanuts or maybe, you know, Terrali, something to soak up the alcohol.

Everything else is not allowed.

We can't have the vermouths or the Campari's or, you know what I'm, so, so when people wanted, you know, our original cocktail menu had seven cocktails on it.

And when people were like, you got to give us more, you got to do more.

It was like, well, if we're going to do this, we have to start to get creative with the spirits that we make.

Um, next one comes from Someone's Drunk Nephew.

Negronis, or really anything with Campari.

Campari tastes like earwax.

Bonus points to Kinney, a soft drink sold in Malta that manages to taste like Campari without even the alcohol content to get you through it.

So, one of my buddies, when we were, he was visiting a few weekends ago.

Maybe about a month ago.

And I would say one is a Boulevardier, which is, it's basically third to third to third, which is a classic cocktail ratio.

So it's bourbon or rye, sweet vermouth, and Campari or some other bitter.

Which is, Negroni is the same ratio, just swap out the gin or the bourbon or rye.

And I do have an appreciation for just a well-made martini, a well-made vodka martini.

It's an adaptation of that, a little bit more approachable.

You got some Campari in there and sarnie syrup and fresh lemon.

The egg white gives it this beautiful tactile element as well.

It's really, really nice.

It feels

grapefruity almost.

Grapefruit in there like Campari.

A

And so, you know, we started with bourbon, gin and tequila.

And then we added our Apertivo Milano, which is, um, let's say somewhere between a Campari, um, and an Aperol.

And, um, and then we've got our, um, uh, our Spirit of Vermouth Rosso, um, which, um, you know, is, is our really kind of flavor forward, um, uh, vermouth.

And the reason we added those wasn't necessarily because we wanted to add skews, but we just want, we wanted people to be able to make the cocktails that they loved.

And when you think about a Negroni, um, it's gin, it's Campari or slash Milano and it's, uh, it's a vermouth.

And so there you go.

Or, or Boulevardier just swap out for the bourbon for the, from the gin.

And, um, You know, I think for us, it was just all about giving people the most flexibility to make the cocktails that they want.

constantly it's been weird um and was the concept something you you had ready to go or is it um changed over the time you've been open

yeah i mean it changed before i like we opened i we started i with the idea that we'd do like really cheap Camparinos or Campari sodas and the arrosticini, which is like the grilled meat skewers, and that's it.

And we would just be like fast turnover, like places that do one thing, that sort of vibe.

And then we were like, oh, we should do this as well.