Northshore Magazine

January/February 2013

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

Issue link: http://read.uberflip.com/i/99979

Contents of this Issue

Navigation

Page 26 of 180

ne Drink Port Authority Andiamo���s ���Port Tini.��� liquids Age Appropriate In Newburyport, Andiamo���s Portini caters to a slightly more mature crowd. andiamo restaurant + bar has been open only for a couple of months, but already owner Jim Rogers believes his new venue will be a popular spot this winter. Rogers says he hopes to cater to 24 nshoremag.com January/February 2013 NSJanFeb13_Drink.indd 24 the 30-and-over crowd by hosting live musicians and playing ���grown-up music��� (think Frank Sinatra and Michael Bubl��). But the music won���t be the only lure. A lifelong resident of Newburyport with 31 years of restaurant experience, Rogers���s goal is not only to offer regional Italian food with a touch of Mediterranean influence, but also to give customers a total dining experience. ���I think of myself as a restaurateur,��� he says. ���Some places have a person for the front of the restaurant and a chef and bar manager, but I���ve done all the jobs in a restaurant and know what my staff is dealing with.��� Between planning menus, squeezing fresh juices, and making pasta and focaccia by hand every day, Rogers requires a staff that can collaborate with him to make Andiamo run as efficiently as possible. This is where 29-year-old mixologist Christopher Seavey comes in. Seavey, who has worked with Rogers in the past, has built a reputation with patrons, which is helping Rogers build a solid clientele. ���Once we open for dinner, the bar stools are the first to fill up, especially on weekends,��� Seavey says, adding, ���I like mixing and thinking about what would taste best with each specific flavor.��� That���s how the ���Port Tini��� came about. Seavey���s mixing began with fresh muddled limes and lemons, and soon every martini that went out had fresh muddled produce. ���It got to point that [customers] would come in and say, ���This is what I like, these are the flavors, and we���re going to leave it in your hands���we trust you,������ Seavey says. ���The muddled produce helped to make the overall experience of the drink better, and I just loved making the drinks.��� Along with some crooning from Old Blue Eyes, Andiamo���s ���Port Tini��� could just be the best way to warm up this winter. andiamo-restaurant.com. ���Jill Diver The ���Port Tini��� Makes 1 serving oz. St-Germain elderflower liqueur 1.5 oz. freshly squeezed grapefruit juice 1/2 oz. freshly squeezed lemon juice 3 1/2 oz. housemade simple syrup 1 oz. float of Prosecco 1 grapefruit wedge, for garnish Combine all ingredients except for Prosecco in a shaker with ice. Shake, then strain into a martini glass. Top with Prosecco floater. Garnish with grapefruit wedge and serve. photograph by anthony tieuli 11/19/12 10:24 AM

Articles in this issue

Links on this page

Archives of this issue

view archives of Northshore Magazine - January/February 2013