For a lot of New Yorkers, St. Patrick’s Day will include some adult beverages. But rather than the expected pint of Guinness, why not try a specialty cocktail? And perhaps a high-quality meal with that cocktail?

Downtown spoke with bartenders from Scarpetta, Lugo Cucina Italiana, and American Cut Tribeca to learn more about what each of these fine establishments has planned for St. Patrick’s Day. As it turns out, all three of the restaurants have a special cocktail planned for St. Patrick’s Day, and Downtown got the recipe for all three of those drinks.

Kudos to Lindsay Sanwald, Armani Ramos and Carrie Walsh for providing both entertaining Q&A — including where they dine in their off-time — and clearly-written steps of how to make these specialty cocktails.

I understand you have a specialty cocktail in the works for St. Patrick’s Day. What can you tell me about that?

Scarpetta’s Lindsay Sanwald: Our green signature is called “Il Bandito.” Its base is pepperoncino-infused mezcal, shaken with Cointreau, fresh lime juice, and a splash of simple syrup. We pour the green elixir over three large ice cubes in a small rocks glass rimmed with black lava salt. If you love spicy margaritas, you’ll love the smoky and savory sips of this high-energy cocktail with a kick:

  • 2 oz. chili infused mezcal
  • 1 oz. Cointreau
  • 1 oz. lime juice
  • Splash simple syrup
  • Shaken over ice
  • Black lava salt rim
    Scarpetta's Il Bandito

    Scarpetta’s Il Bandito



    Lugo Cucina Italiana’s Carrie Walsh: We collaborated together to come up with a drink that can be both refreshing and deliver the St. Patrick’s Day theme. So we came up with the apple-cucumber mojito. We muddled mint and cucumber and lime first, then mixed Bacardi Superior, sour apple, a dash of sprite and finished with club soda. It is a well-balanced drink that will freshen up your day:
  • 1.5 oz. Bacardi Premium
  • 0.5 oz. sour apple
  • Dash of sour mix
  • Club soda
  • Splash of Sprite
  • Muddled mint
  • Muddled cucumber
  • Garnished 2 sliced cucmbers
  • Garnished mint
  • Regular rocks
  • High ball glass
    Lugo's Apple Cucumber Mojito

    Lugo’s Apple Cucumber Mojito



    American Cut Tribeca’s Armani Ramos: The cocktail we’ve selected for St. Patty’s Day is called “Passing Deadline.” One of my favorite classic cocktails of all-time is called “The Last Word.” This cocktail is originally made with gin, green chartreuse, luxardo maraschino liquor and fresh citrus. The Passing Deadline is my version of The Last Word, but instead of using gin we’ve substituted it for mezcal to open more of a smoky, more well-balanced cocktail. We’ve also added a house made jalapeño-infused liquor that will complement the sweetness from the maraschino liquor. To top things off we also torch a lime wheel as the garnish:
  • 1.5 oz. Creyente Mezcal
  • 1 oz. citrus
  • .75 oz. jalapeño syrup
  • .5 oz Green Chartreuse
  • .5 oz uncouth vermouth
  • Rinse the glass with a dash of absinthe
  • Shake all ingredients over ice
  • Charred Lime Wheel for garnish
    American Cut's Passing Deadline

    American Cut’s Passing Deadline



    St. Patrick’s Day aside, what is your favorite item on your restaurant’s menu?Scarpetta’s Lindsay Sanwald: Start with the Raw Yellowtail, follow with the Short Rib and Farro Risotto, and finish with a bowl of our famous Spaghetti Pomodoro. You will be blissful beyond belief.Lugo Cucina Italiana’s Carrie Walsh: It’s very hard to pick just one! Of course there’s the go-to signature items, the famous Lugo meatballs and the fresh hand-pulled mozzarella. They are not to be missed! But other items that I love and that my guests rave about, are the grilled octopus and the Shrimp Spiedini. They are both super-savory but still light and simple. Our homemade pasta menu changes seasonally but my current favorite is definitely the Gnocchi Alla Norcina. A little creamy, spicy, and earthy all at the same time.

    American Cut Tribeca’s Armani Ramos: One of my favorite dishes on the menu is the octopus. The romesco sauce and the celery salsa verde complement the softness and perfectly-cooked octopus to compose the perfect dish.

    Anything else coming up for your restaurant?

    Scarpetta’s Lindsay Sanwald: We’re all very excited for a new location opening up later this year, and I’m tempted to spend another summer working at our Montauk location, where I can catch some daily surf.

    Lugo Cucina Italiana’s Carrie Walsh: With spring just around the corner, we’re looking forward to reopening our front patio. It’s such a great spot in this area of town to enjoy being outside with a little bit of privacy. The giant red umbrellas are actually really beautiful and do give you a little taste of that Dolce Vida Italian charm that we love to share with our guests. We have also started brainstorming the spring cocktail list and have been researching, mixing and tasting some great new drinks. Specialty cocktails, rosé, and Rafael’s — our incredible barback — famous sangria will all be flowing shortly!

    American Cut Tribeca’s Armani Ramos: As the seasons change, so do we.

    When not busy with the restaurant, how do you like to spend your free time?

    Scarpetta’s Lindsay Sanwald: I’m a touring musician with the psych-rock band, Idgy Dean, and a yoga and meditation teacher who loves to travel. I always strive to keep my limbs busy and my heart happy.

    Lugo Cucina Italiana’s Carrie Walsh: I’m an actor so I love taking in all of the different art scenes New York City has to offer. Film, live music, theater, museums, food/wine/cocktails. In the past few days I’ve been very lucky to have visited or seen shows at The Met Museum (the George Seurat exhibit is incredible), Carnegie Hall (for a wild night of Aretha Franklin tribute music), and Madison Square Garden (for the always-amazing Billy Joel concert).

    American Cut Tribeca’s Armani Ramos: When not busy at American Cut, I spend my time catching up with all other work. I currently am on my last year of architecture school and work for several architecture firms. The little free time after that goes all to my dog, friends, and family.

    Do you have a favorite restaurant beyond the one you work at?

    Scarpetta’s Lindsay Sanwald: Roberta’s and Momo Sushi Shack are my Bushwick neighborhood favorites. Restaurant Marc Forgione will forever be my number one.

    Lugo Cucina Italiana’s Carrie Walsh: As a bartender, I love to see an interesting and rotating cocktail list. You have your famous New York City cocktail spots Dead Rabbit, Employees Only, The Third Man, which never fail with new and interesting concoctions. But for the classics it’s American Cut. Their plank-smoked Old Fashioned is perfect by itself or with dinner any time of the year. If you’re seated in the dining room they even smoke the glass table-side! A really nice experience is to grab a seat at the bar, enjoy a classic cocktail first with a few raw oysters, take in the gorgeous low-lit Gatsby atmosphere, then order the lobster chili — to die for! — and your favorite glass of wine. Put your cell phone away and savor and unwind!

    American Cut Tribeca’s Armani Ramos: I really enjoy eating and truly do not have one specific place in mind. From a small little restaurant in my neighborhood called Anella to our sister restaurant Marc Forgione. I have love for all!

    Finally, any last words for the kids?

    Scarpetta’s Lindsay Sanwald: “One does not discover new lands without consenting to lose sight of the shore for a very long time” –André Gide.

    Lugo Cucina Italiana’s Carrie Walsh: I think every New Yorker and music fan should treat themselves to experiencing Billy Joel at MSG at least once. It’s such a classic New York City experience. Come see me behind the bar at Lugo Cucina for meatballs, mozzarella and martinis, then jump across the street for a date with The Piano Man for an epic sold out sing-along of endless hits.

    American Cut Tribeca’s Armani Ramos: Love what you do and enjoy every bit of doing it!

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