Earlier this year, Capo beverage director Kevin Mabry was sitting with fellow bartenders around a big restaurant table in Venice. “At the end of the meal, they rolled over this cart, and I was like, ‘What is going on right now?’ ” recalls Mabry, who says it was stocked with amari, grappa, amaretto and sambuca. “Everything you’d expect after a big Italian meal in an Italian household, it was on that cart.” At that moment, he decided to recreate the experience back in Boston, where diners can now order a tableside service that highlights the bitter Italian liqueurs, digestive aids that follow indulgent meals. Servers can initiate the unfamiliar or wax on for those more well-versed, offering tastes until drinkers land on a two-ounce pour worthy of savoring.
-For newcomers, Mabry explains, “We try to choose the ones that are more floral, that have botanicals that are a little bit less assertive and less drying on the palate.” Served in a snifter and lighter in body, Amaro Montenegro fits the bill.
-Feeling adventurous? “We also have ones that are super esoteric and aren’t for your novice Southie drinker—it’s no Fireball,” Mabry jokes. Go for Luxardo Amaro Abano, one he got to taste right out of the barrel during his trip to Italy. “It’s very drying on the palate and has very bitter qualities to it because of the quinine, cassis and all the other barks infused into it.”
-As for Mabry’s personal favorite: “I’m a big fan of Averna,” he says. “It has this beautiful bitter orange quality to it; it’s great in drinks and it’s great by itself neat.” He also points to Ramazzotti as another option with kola-nut notes, adding, “If you like Coca-Cola, that’s a realm you can feel pretty confident in.”
- -When it comes to the holiday season, “Everyone’s overeating—let’s be honest,” Mabry muses. “And amari have a very warming quality to them—it’s like a big warm hug at the end of the meal.” After an at-home dinner, Mabry suggests Wondermint or Dr. McGillicuddy’s drinkers try Branca Menta, a minty, eucalyptus-tinged amaro made by the same distiller as industry go-to Fernet-Branca. “It’s a nice little branch away from peppermint schnapps,” says Mabry, who adds that Capo features it in a daiquiri as well as a brunch cocktail spiked with cold-brew coffee for a refreshing pick-me-up.
Capo 443 W. Broadway, Boston (617-993-8080) caposouthboston.com
Off the Carts
From baristas to bartenders, hospitality pros weigh in on tableside offerings you can roll out at your own holiday bash.
By Sarah Hagman | Photo Credit: Holly Rike | Nov. 11, 2016
Capo’s Amari Cart
Earlier this year, Capo beverage director Kevin Mabry was sitting with fellow bartenders around a big restaurant table in Venice. “At the end of the meal, they rolled over this cart, and I was like, ‘What is going on right now?’ ” recalls Mabry, who says it was stocked with amari, grappa, amaretto and sambuca. “Everything you’d expect after a big Italian meal in an Italian household, it was on that cart.” At that moment, he decided to recreate the experience back in Boston, where diners can now order a tableside service that highlights the bitter Italian liqueurs, digestive aids that follow indulgent meals. Servers can initiate the unfamiliar or wax on for those more well-versed, offering tastes until drinkers land on a two-ounce pour worthy of savoring.
-For newcomers, Mabry explains, “We try to choose the ones that are more floral, that have botanicals that are a little bit less assertive and less drying on the palate.” Served in a snifter and lighter in body, Amaro Montenegro fits the bill.
-Feeling adventurous? “We also have ones that are super esoteric and aren’t for your novice Southie drinker—it’s no Fireball,” Mabry jokes. Go for Luxardo Amaro Abano, one he got to taste right out of the barrel during his trip to Italy. “It’s very drying on the palate and has very bitter qualities to it because of the quinine, cassis and all the other barks infused into it.”
-As for Mabry’s personal favorite: “I’m a big fan of Averna,” he says. “It has this beautiful bitter orange quality to it; it’s great in drinks and it’s great by itself neat.” He also points to Ramazzotti as another option with kola-nut notes, adding, “If you like Coca-Cola, that’s a realm you can feel pretty confident in.”
Capo 443 W. Broadway, Boston (617-993-8080) caposouthboston.com
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