Cool news! Bizzi’s has decided to do a seasonal cocktail menu! So instead of the same regular drinks, we’ll change our cocktail menu every time we change our food menu. In addition to that, I came up here and spent all day working on homemade mixers and ingredients. So, they’re a little more complex and fresh. Some of the new drinks will be: Watermelon Basil Smash, Pear & Ginger-Sage Sparkler, Lemon-Thyme Vodka Collins, etc. You get the idea. We felt like we had to step up our cocktail game.
Also, since we’re talking about stepping up our cocktail game, we have added some new scotches. People had asked me what 15-year scotches I carried, and I always had to tell them that we didn’t have any, but I’ve added some to our menu. Now, we will also carry Lagavulin 16, Aberlour 16 and Glenfidditch 15. Plus, I’m looking to add more once I find some that I like (suggestions are always welcome!). AND(!!!!), we finally got that really good amontillado sherry back in stock, so if you’re one of the people who were mad when we ran out, come get your fill of the best sherry I’ve ever had.
The special this week is Cajun Seafood Pasta.
Thursday’s Wine Tasting will be a continuation of last week’s theme, so we will do Bordeaux-style blends from around the world. We’re going to do 1 Bordeaux to start with, so everyone can get a taste of the original, then we’ll branch out and see what the world has had to offer those grapes. Who knows, maybe they’ve found a way to improve it (although probably not!).
Lastly, I am currently working on the wine tasting for the anniversary wine dinner, so if you’ll be so kind as to give me a little bit longer, I’ll get it sent out to everyone. I’m just trying to make sure it’s amazing.
Hope we see you this week to come try all the new stuff!