Since transitioning to an Italian restaurant, Heavy Restaurant Group’s expansive, reimagined Wallingford-Fremont corner spot has changed for the better. Now as Fiasco, the Seattle restaurant is focusing on the simpler things in life: pasta, pizza and spritzes. The latter focal point is led by bar manager Phil Thompson who, in addition to a wider range of cocktails on the menu, was able to hone a spritz-specific section.
“We focus on Italian aperitivo and vermouth paired with interesting spirits that are good to drink by themselves or with the Italian cuisine that we serve,” he says. “The spritz is the perfect thing to sip with a pizza or just sit out in the sun on our patio and imbibe before dinner.”
In this cocktail recipe, Thompson lets in a little local love, using the London dry-style Big Gin from Seattle’s Captive Spirits, which he says has the perfect balance of botanicals and juniper.
“I wanted to create something that was a combination of local spirits and Italian flair,” he says. “Something that was fresh and refreshing for the summer menu, similar to a gin and tonic with an Italian spin.”
This citrusy, savory sip has a backbone of pepper, highlighting those fresh qualities of the gin. Make it at home or with a light summery salad from Fiasco’s menu.
Rosemary Pepper Rinomato Spritz
Makes 1 cocktail
1 ounce Big Gin
1 ounce Rinomato Bianco Americano
3 dashes Rosemary Lemon Tincture (recipe follows)
2–3 ounces prosecco
Rosemary sprig and lemon garnish
In a mixing tin, pour in gin, Rinomato and the tincture. Stir to combine and strain over a rocks glass with fresh ice. Top with prosecco and garnish with a lemon slice and rosemary sprig.
Rosemary Lemon Tincture
Yields 1 cup
1 cup 150-proof vodka
4 sprigs fresh rosemary
1 teaspoon fresh cracked black pepper
In an ISI whipped cream bottle, charge with 2 nitro charges and let sit for 1 hour. Slowly release pressure and fine-strain through a coffee filter. Store in a bottle with the peel of 2 lemons. If you don’t have an ISI bottle, you can also add all the ingredients in a jar and let sit covered for 2–3 weeks.
