Montrio Bistro Releases New Seasonal Cocktail Menu

Just Announced! Montrio Bistro in Monterey has just released a new cocktail menu for the bar and restaurant. End Quote

Salinas, CA (1888PressRelease) April 19, 2013 - Montrio Bistro's head mixologist Anthony Vitacca has spent the past year releasing his creative energy into the restaurant's already acclaimed cocktail list. He's introducing palates to the European tradition of aperitifs and digestivos, and he's playing with tinctures, aromatized bitters, fruit and vegetable purees, marmalades and inventive infusions.

Under Vitacca's direction, Montrio's bar program has evolved to feature the base spirits of gin, rye, bourbon and whiskey.

Using high-end brands (such as Byyrh Grand and Bonal Quinqina, Vallet and R. Jelenik Fernet, Salers Gentiane, Suze Gentiane, Cocchi Americano, Zirbenz Pine Liqueur, CioCiaro and Cardamaro amaros) has allowed Vitacca to devise a menu that is deep and bold, complex yet balanced, and always approachable.

In the modern cocktail scene, the buzz is all about "bitter" and "herbal." But new to the cocktail scene is the use of salt, a component that brings out the sweetness in bitter spirits such as Amaros and Quinas.

"I have three cocktails in which I use a 'saline tincture' (salt and a neutral-grain spirit). The rest is a secret," said Vitacca. "I am also using locally made marmalades, which add fruit flavor, sweetness and texture to a cocktail."

Vitacca has also incorporated 12 different aromatized bitters (among them, Xocolatl Mole, Baked Apple, Cardamom, Rhubarb and Celery) in Montrio's cocktails. Vitacca believes the bar will be abuzz with people wondering, "What the heck is this?" and exclaiming, "That tastes fantastic!" The new cocktail menu is very sophisticated … with some playful touches.

In the cocktail "Monkeying Around," Vitacca infuses Irish whiskey with bananas and serves it over ice with a chunk of Lula's Sea Salt Caramel on the side.

He has also added the "Pickleback" with George Dickel No. 12 ("I couldn't resist this whiskey ... Pickle your Dickel," said Vitacca.). It features Tennessee whiskey served neat with a side of McClure's Pickle Juice. He has added a personal touch by serving the Pickleback with a side of fresh fruit. (Currently he's using grapes).

Here are two recipes from the new cocktail menu:

THE BITTER TRUTH
· 1 1/2 oz Redemtion rye
· 1 oz CioCiaro Amaro
· 1/2 oz Punt e Mes
· 1/4 oz Vallet-Fernet
· 1 dash Xocolatl mole bitters
· 1 dash saline tincture (using an eye dropper)
· Combine in mixing glass
· Add ice, stir
· Strain into chilled cocktail glass
· Spritz oil of an orange twist, drop into glass
LADY AND THE TRAMP
· 1 1/2 oz Lady Grey tea infused gin
· 3/4 oz Saler's gentiane
· tbsp. apricot marmalde
· 1/2 oz fresh lemon
· 1 dash saline tincture (using an eye dropper)
· Combine in a shaker
· Add ice, shake
· Double strain into chilled cocktail glass
· Lemon twist for garnish

Montrio Bistro offers a full-service, cutting-edge, high-end bar program specializing in signature cocktails, as well as the classics. Montrio uses fresh, local fruits, herbs and vegetables in its cocktails and makes all its own mixes, syrups and purees. All of the infusions are created in-house.

Montrio Bistro:
414 Calle Principal, Monterey, CA 93940
Reservations: (831) 648-8880
Event Planning: (831) 648-8881
Fax: (831) 648-8241
High Spirits: Daily beginning at 4:30 p.m.
Dinner: Daily from 5:00 p.m.
www.montrio.com

Press Contact: Marci Bracco Cain (831) 747-7455

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