Northshore Magazine

ne Drink liquids Wintry Mix Add some sparkle to the season with this twist on the classic Bellini. By Jeanne O'Brien Coffey andrew boylan was eating a freshly picked apple under a tree at Cider Hill Farm in Amesbury when inspiration struck. "It was the greatest apple I've ever had in my life, and I started thinking, 'How could I put this in a glass?'" recalls Boylan, a bartender at Enzo in Newburyport, a restaurant dedicated to serving seasonal fare. So it was kismet when Northshore came calling, looking for a sparkling drink to carry us through the dark days of winter. The resulting cocktail, an apple-pear Bellini the restaurant has dubbed the Arcimboldi (Our-chim-bowl-dy), smells like an orchard in autumn and tastes crisp and fresh, with a hint of fruitiness. That balance makes it ideal for pairing with salty "snack-y" foods, says chef Mary Reilly, who co-owns Enzo with her husband, Dave. Think parmigiano, cured meats, maybe even potato chips. Getting the balance right was a bit tricky. Boylan had toyed with apple cocktails in the past, but nothing took off with customers. "This time, I wanted a home run," he says, adding that his first attempts were too dry even for his palate. Perhaps that's because he really wanted to develop a cocktail with bonedry aromatic Williams Pear brandy. The apple cider reduction adds texture and roundness without being overly sweet, says Reilly. With the Superbowl on the horizon— prime time for "snack-y" foods—whip up a batch of these for an elegant alternative to beer. Boylan says there is no need to 22 nshoremag.com January/February 2014 KJ JanFeb14 Drink.indd 22 Arcimboldi Makes 1 serving Pour into an iced cocktail shaker: 1 oz. apple cider syrup (recipe below) 1/2 oz. Williams Pear brandy Shake to chill and strain into a champagne flute. Top with Prosecco and garnish with a thin sliver of apple. Apple Cider Syrup Makes about 4 ounces Put 1 cup apple cider into a saucepan and bring to a boil. Turn the heat down and simmer until reduced to 1/2 cup. Strain and cool. Leftover syrup can be stored in the refrigerator for one week or in the freezer for several months. break the bank with a pricey Prosecco; the strong flavors of the Williams Pear and cider reduction prove equally enjoy- *Tipple Tip For a party, combine William Pear brandy and apple Brown Gold cider reduction in advance (one part brandy to two The Blue Ox's Manhattan parts apple cider) and refrigerate—no favorite. a is a new-old need for cocktail shaker. Measure 1.5 ounces ofBlood and Right, The the mixture into a Champagne flute Sandtop with Prosecco. and makes a comeback. able with a less expensive bottle. Why Arcimboldi? Guiseppe Cipriani named his peach purée and Prosecco cocktail after artist Giovanni Bellini. In a nod to the original, Enzo's version honors Italian Renaissance artist Giuseppe Arcimboldi, whose work includes portraits in which subjects' features are made of fruits and vegetables, toying with seasonality in a classic setting. Much like Enzo. enzo-restaurant.com photograph by anthony tieuli 11/21/13 6:05 PM

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