Ingredients: Amaro Nonino, housemade limoncello, prosecco, lemon juice
Taste: This refreshing aperitivo makes use of a softer, chamomile-inflected amaro made by a woman whose husband comes from the same small Tuscan town as Piattini’s new beverage manager, Karen Marino.
When life hands her lemons: Marino whips up a housemade limoncello that swaps her father’s traditional moonshine for vodka during a nearly two-week process that necessitates another ingredient: patience. “Let it sit in a cool corner and forget about it,” Marino says, adding that the liqueur has also made its way into other cocktails and menu items, including an ice cream truffle dessert.
Background: When Piattini reopened in December after a fire, the 16-year-old Newbury Street fixture debuted a Renaissance portrait-inspired mural and a roomier bar, among other updates. It also welcomed Marino to take advantage of the liquor license granted last summer. The advanced somm is on her way to becoming a master. “It’s very intense. It’s a lot of tasting, which is the rough part,” jokes Marino, who says she feels at home at the Italian restaurant. Though she moved to the U.S. at a young age, her family has kept up with Italian traditions. “We’ll make ravioli, and there’ll be ravioli all over the house drying—it’ll be all over my sister’s bed.”
Next round: Keep an eye out for nightly specialty cocktails. Customer favorite Sicilian Sunrise—starring bourbon, blood orange and maraschino cherry liqueur—is so popular it will stick around until June.
Piattini Wine Cafe 226 Newbury St., Boston (617-536-2020) piattini.com