All New Cocktails Debut at Stella Barra for Your Summer Drinking Pleasure
Does anything pair better with the first sign of summer than new, refreshing seasonal cocktails? We think not! Stella Barra Pizzeria & Wine Bar (Chicago, North Bethesda, Hollywood and Santa Monica) is now serving new craft cocktails inspired by the sights and tastes of summer and all created with freshly squeezed juices. Pop into the Stella Barra location nearest you for happy hour, dinner or weekend brunch and check out this all new menu.
Here are four of our mixologists’ picks and what they recommend pairing them with!
Smoke Show: made with Cruz de Fuego mezcal, acho reyes chili liqueur, pineapple and almond.
Pair it with: This drink is a riff on a tiki cocktail, made with Cruz de Fuego Mezcal which is on the smokier side so it pairs well with anything that has a little heat like the Crispy Calamari, or pizzas with truffle oil.
Figure of Speech: made with Ezra Brooks bourbon, pistachio liqueur and fig preserves
Pair it with: The Spicy Salumi & Burrata Pizza, Cheese Pizza, and in general, is an amazing palate cleanser!
Sunset Spritz: made with Aperol, Fords Gin, lemon, grapefruit and soda
Pair it with: We are declaring the Spritz as the official cocktail of the summer. Stella Barra’s version differs from the signature Spritz because it has more booze (and it’s gin), and highlights citrus flavors with grapefruit and lemon. Pairs it with Happy Hour appetizers like the Garlic Foccacia or the classic Burrata with prosciutto.
Tequila Mockingbird made with Codigo Rosa Tequila, lemon, grapefruit and orange blossom
Pair it with: Codigo’s Rosa Tequila is aged for one month in un-charred Napa Cabernet French White Oak barrels. Aging the tequila this way gives it a rosey color, and brings more density to the flavor. The glass is rinsed with orange blossom to give a floral note you can smell before taste. Pair it with something salty like Crispy Brussels Sprouts and the Cacio E Pepe Thin Sin Pizza with pecorino, parmesan cream, black pepper, egg and garlic.