Winter drink list at Harp Pub Guinness /  by shane eaton

Thanks to Toney Teddy Fernandez for the photos.

The drink list of Riccardo Corbetta of Harp Pub Guinness has arrived, just in time for the colder weather season. Below are the highlights of his most ambitious drink list yet, with my favorites being the Underwood, Alaska cocktail, Julien and The Count, and Inglorious Mustard. Assisting me in the drink reviews this time was special guest Devin Cross of ABV brands and ex-head bartender of Outrage of Modesty.

 

The best of the new list

 

Alaska cocktail (9/10) Ricky's version of the classic cocktail, featuring Heyman's gin, Tio Pepe, yellow Chartreuse and orange bitters. Simple, tarty and well presented, it doesn't try too hard and delivers a lot of drinking joy. Give me 5. 

 

 

Inglorious mustard (8.5/10) This odd daiquiri features Bacardi reserva, mostarda, lemon, grapefruit juice and italian parsley. t shouldn't work but it does. Fresh, mustardy. The spiciness and acidity are in perfect balance. Surprisingly morish and intriguing. Of note: this recipe made it onto Teo Stafforini's best daiquiri in Italy menu at Casa Mia.

 

Julien e Il Conte (9/10) Containing Farmily, celery bitters, lemon, egg white, this refreshing and sour drink is one of our favorites on the new menu. 

 

Old Truffle (7/10) Features truffled honey, Angostura and tequila reposado. This revisited tequila old fashioned is most ambitious drink on the menu. The Old Truffle is pleasingly austere and an insanely beautiful nose. On the palate the drink is awkward but enjoyable. The cheese pairing is a must to appreciate this taste bud challenging drink


 

Goodnight Prague (8.5/10) A punch featuring everyone's favorite Becherovka combined with tea, grapefruit juice, lime and saffron syrup. The sweetness of the Prague spirit is balanced by the tartness of the grapefruit/lime in this delectable drink. It can enjoyed two ways: either hot or cool.

Goodnight Prague

Goodnight Prague

 

 

The Underwood (9.5/10) Featuring Cluny 5 yo, Macchia vermouth, Porcino Calabro, Talisker Skye and saline solution. The mushrooms from the Porcino Calabro liqueur give an extra layer to the whisky base (1j.5 oz Cluny, 1 spoon of Talisker). 'Na bomba Ricky!

The Underwood

The Underwood

 

Other drinks on the menu

Cappuccinico: tequila silver, kalhua, Cinico foam

Cappuccinico: tequila silver, kalhua, Cinico foam

Speyside Mule: Glen Grant 5 yo, Lime, amaro reduction, ginger beer

Speyside Mule: Glen Grant 5 yo, Lime, amaro reduction, ginger beer

Rock of Sages: Cognac VS, Carpano Classico, pineapple, cherry syrup

Rock of Sages: Cognac VS, Carpano Classico, pineapple, cherry syrup

Taglio /  by shane eaton

un paradiso per cibo e bevande :: voto 10/10 :: €25 per eggs benedict, caffè speciale, dessert

Ogni milanese esperto di cibo ci dovrebbe essere stato o almeno averne sentito parlare.  Aperto da quattro amici foodie (Raffaele Sangiovanni, Gianluca Biscalchin, Andrea De Michelis, e Marco Tamaro), il Taglio è un locale difficile da raccontare. E’ aperto tutto il giorno: per la colazione, il pranzo, l’aperitivo e la cena. Di primo acchito, sembrerebbe essere un alimentari di alto livello con un bancone pieno di formaggi raffinati e salumi. Nella sala principale ci sono degli espositori che somigliano più a delle scaffalature in legno grezzo appese al soffitto. Al loro interno si può vedere un range di articoli molto vasto: dal pane artigianale, la salsa di pomodoro, a diversi bitter e liquori, tutto in vendita con prezzo esposto.

Al Taglio la specialità durante il brunch sono le uova alla Benedict (con salmone, pancetta o prosciutto cotto). Offrono anche altri piatti più tradizionali della cucina italiana come il risotto alla milanese con anacardi, mandorle, pinoli, uvetta e osso buco (midollo). Durante una visita recente, ho provato dei ravioli freschi ripieni di pesto, aglio, olio e peperoncino con un crumble all'acciuga che erano davvero buoni. Sono ottimi anche i secondi come il guanciale arrosto con la polenta. La carne era incredibilmente tenera, mi bastava fare pressione con la forchetta per tagliarla a pezzetti. Il sughetto al marsala (marsala, scalogno, funghi e spezie) era un accompagnamento perfetto. Per abbinare al secondo ho scelto un eccellente Gattinara da Nervi. Ci sono diversi vini al bicchiere al Taglio, tutti con un ottimo rapporto fra qualità e prezzo. Di recente, ho provato uno strepitoso Sassella della cantina Arpepe o La Maliosa bianco.

Eggs benedict con pancetta

Salumi e formaggi (foto Toney Teddy Fernandez)

Risotto allo squacquerone e la 'nduja (foto Toney Teddy Fernandez)

Risotto, stracchino, fichi, camomilla e polline 

Risotto, stracchino, fichi, camomilla e polline 

La Maliosa bianco - eccellente (foto Toney Teddy Fernandez)

ravioli di magro: aglio, olio, peperoncino, pesto, crumble all'acciuga

parmigiana

Marty

Any self-respecting Milanese foodie has either been to or at least heard of Taglio. Opened by journalist/illustrator/foodie Gianluca Biscalchin of cibology.com along with three foodie friends (Raffaele Sangiovanni, Andrea De Michelis, e Marco Tamaro), Taglio as a locale is difficult to explain. It’s open all day long for breakfast, lunch, happy hour and dinner. When you first enter Taglio, it seems to be a high-end food shop, with a front counter displaying fine cheeses and salumi (cold cuts). In the main room, there are scaffold-like shelves stacked up to the ceiling with various items ranging from artisanal bread and tomato sauce to rare bitters and liqueurs, all for sale.

The brunch menu at Taglio is very enticing. The eggs benedict, served with Norwegian salmon, rustic bread, poached eggs and hollandaise sauce were unbelievable. On recent visits I've tried other variants of their eggs benedict including prosciutto cotto (cooked ham) and pancetta (bacon) with hashbrowns. Although many prefer salmon, the bacon and hashbrowns combination for me is pure food pornography. 

You can't visit Taglio without trying their specialty coffee. Thanks to Raffaele and their original barista Giulia, we finally have third wave coffee in Milano. "Third wave" is an american term representating the evolution of coffee after first wave Maxwell's house and second wave Starbucks. Think single origin coffee beans, inventive new preparation methods such as pour over (V60, chemex), aeropress, cold press and siphon. In general third wave means more respect for the coffee bean and a much better tasting final coffee.

At Taglio, they also offer more traditional Italian lunch options such as the Risotto alla Milanese with cashews, almonds, pine nuts and bone marrow (pictured below). Their take on risotto alla milanese is maybe their best first course, and is rightfully a staple on their ever changing menu. I've also tried their spectacular ravioli dishfilled with garlic, chilli pepper, pesto and an anchovy crumble sprinkled on top. This dish tastes even better than it looks! 

For a second course, the kind and knowledgeable Raffaele suggested I try the roasted ox cheek with polenta. The meat was incredibly tender, requiring only soft pressure from my fork to divide into bite sized portions. The Marsala sauce (a reduction of Marsala wine with shallots, mushrooms and spices) was the perfect match for the fine ox meat and polenta. To pair with your first or second dish, Taglio has a small but excellent selection of wines by the glass, all at great values. Try the amazing Sassella from Arpepe or La Maliosa bianco.