A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from October 11, 2013
La Margherita (pizza cocktail)

Enzo Cangemi of Ovest Pizzoteca & Bar (513 West 27th Street in West Chelsea, Manhattan) invented the La Margherita cocktail. The cocktail is inspired by the Margherita pizza (tomato, mozzarella and basil) and shouldn’t be confused with margarita cocktails.

The recipe for La Margherita appeared on the blog Food Republic on October 11, 2013, and was described as a “pizza cocktail.”

Trattoria Neapolis, in Pasadena, California, also developed a “pizza cocktail” for October 2013’s Pizza Month.


Food Republic
Oct 11, 2013 9:00 am
NYC: This Pizza Party Has Spawned A Pizza Cocktail
Next week’s La Sagra Slices features a pizza drink

BY RICHARD MARTIN
(...)
Drinks will be served as well, and we hit up one of the participants, Enzo Cangemi of Ovest Pizzoteca and Bar, to get his recipe for what he calls La Margherita cocktail
(...)
La Margherita Cocktail
Ingredients:
5 chopped cherry tomatoes
pinch of salt
pinch of black pepper
1/2 oz. lemon juice
dash of worcestershire sauce
Dash of Tabasco
3 basil leaves
3 dashes celery bitters
1 1/2 oz. vodka
1/2 oz. tomato juice
handful fresh chopped mozzarella
balsamic vinaigrette reduction, pepper and finely grated parmigiano reggiano for rim

Serious Eats
Bottoms Up: This Week’s Pizza Weirdness
Kate Andersen
OCT 11, 2013 2:45 PM
Trattoria Neapolis is an Italian bistro in Pasadena, passion project of Perry Vidalakis, who is so devoted to authenticity that he imported his wood-burning oven directly from Naples (they had to reinforce the floors in his restaurant to support it). According to LA Weekly, as a celebratory nod to Pizza Month, they’re currently offering a fairly...unique sounding cocktail alongside their more standard fare.

The “Pizza Cocktail” is a “scarily accurate” concoction, containing tomato water, basil-infused vodka, ghost-pepper infused vodka, porcini powder, muddle basil, and a topping of Parmesan and mozzarella foam. Now, I’m always willing to be proved wrong, but for a gal who likes her drinks simple and her pizza un-liquified...well, I’m not sure I’ll be lining up to sample this libation any time soon (their pizza on the other hand looks fantastic).

Posted by Barry Popik
New York CityFood/Drink • Friday, October 11, 2013 • Permalink