Louie Bossi’s Bar Recipes – Italian Cocktails from Fort Lauderdale
Recently, I had the privilege to watch Louie Bossi’s bar manager, Ervin Machado, in action as he mixed, shaked and stirred his unique libations from Louie Bossi’s Ristorante’s popular indoor/outdoor bar.
This absolutely charming restaurant and pizzeria on downtown Fort Lauderdale’s fashionable Las Olas Boulevard serves up top-shelf classic Italian cocktails such as the citrusy Negroni as well as martinis, prohibition and champagne cocktails, such as the peachy Bellini.
The passionate Italian-born mixologist shared his liquor creations with our group of foodie bloggers as well has he recipes.
Louie Bossi’s Old Fashioned
Louie Bossi’s Bar makes their version of my favorite prohibition-style libation from Angels Envy Bourbon especially blended for the restaurant.
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- 2 Oz Angels Envy BIG CITY TAVERN Edition or Bulleit Bourbon
- 3 Dashes Angostura Bitters
- 2 Dashes Orange Bitters
- 1.5 Oz Simple Syrup
- 3 Filthy Cherries
- Orange Peel
- 1 Large Ice Sphere
In mixing glass add Angels Envy BIG CITY TAVERN Edition bourbon, simple syrup, orange bitters and angostura bitters.
- Fill with ice and stir with bar spoon.
- Strain into highball glass with large ice sphere.
- Garnish with 3 filthy cherries and orange peel.
Louie Bossi’s Pineapple Martini
This tropical martini had the perfect combination of sweet and spicy, and made with real pineapple.
- 2 Oz Skyy Pineapple Vodka
- 1 Oz Lemon/Lime Juice
- 1 Oz Simple Syrup
- 6 Drops of Homemade Red Pepper Oil
- 3 ¼ Slices Of Pineapple (1 for Garnish)
In mixing glass muddle pineapple, lemon/lime juice and simple syrup.
- Fill with ice and add Skyy Pineapple vodka
- Shake vigorously 6-8 times
- Strain into chilled martini glass
- Garnish with red pepper oil and pineapple slice
This sweet , frothy and refreshing cocktail reminded me of a very adult version of an Italian Ice.
Louie Bossi’s Sgropino Pera
This sweet and frothy cocktail reminded me of a very adult version of a refreshing Italian Ice.
- 1 Oz Homemade Poached Pear-Rosemary Simple Syrup
- 2 Oz Grey Goose La Poire (Pear) Vodka
- 1 Oz Lemon/Lime Juice
- 2 Oz Avissi Prosecco
- 1 Oz Scoop Homemade Lemon Sorbet
- 1 Mint Sprig
In mixing glass add pear-rosemary syrup, Grey Goose Pear & lemon/lime juice.
- Fill with ice and shake 6-8 times.
- Strain into coupe glass.
- Top with Avissi Prosecco
- Garnish with scoop lemon sorbet and mint sprig.
Louie Bossi’s Ristorante Bar Pizzeria located at 1032 E Las Olas Blvd, Fort Lauderdale, FL 33301. For reservations or more information, call: 954-356-6699 or, visit: louiebossi.com