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COCKTAIL CORNER: Dan Waskevich

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JENNY PACILLO

Volturno

Dan Waskevich

“Going into spring, I really like any type of spritz,” Dan Waskevich, bartender at Volturno tells me, “it’s a good versatile drink that can be made to suit your taste.” Aperol spritz, a wine based cocktail that’s a staple in Italy, is traditionally on the sweeter side. Anyone with common cocktail knowledge can make these at home, just fill a wine glass with ice and Prosecco with a little room for soda water and an orange peel.

However don’t let the simplicity of these drinks fool you, Waskevich uses this basic recipe as a jumping off point. “I’m digging the violet spritz a lot right now,” he says, as he mixes the purple Empress 1908 Gin with a violet liqueur before pouring it over ice and adding lemon zest. Waskevich can work his magic and make a spritz for any pallet by playing with the base liquor. He suggests using the Italian Braulio Bormio Amaro Alpino Liqueur, to create a piney, bitter spritz that is still light but more complex than the conventional floral options.

What is Waskevich’s favorite part about being a bartender? “It gets stressful and my brain has fifty things on it at once, but it’s fun to joke around and talk to everybody. We have a great time here,” he smiles. Volturnos “We Think You Drink” menu option allows Waskevich to exercise his creativity on a daily basis, which keeps his bartending skills fresh and makes for a fun night interacting with guests.

Celebrate spring by visiting Waskevich at Volturno and treating yourself to your very own custom made spritz. Salute!

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