Bartender Korab “Kory” Loga with the Italicus Cup.
Bella’Gio Ristorante
835 West Main Street
Cheshire, CT
Owned and operated by the Loga family, Cheshire’s Bella’Gio Ristorante is helmed by Chef Frank Loga, former owner of Waterbury’s Aldo of Italy, who brings 30 years of hospitality experience to the restaurant’s fine Italian cuisine with an emphasis on fresh ingredients. To drink, guests will find a variety of refreshing and aromatic cocktails, including Italian and American classics. “We are well rooted in classic cocktails and like to make them our own, like the Margarita, Mojito, Daiquiri, Whiskey Sour, Cosmopolitan, for instance, [and] put an Italian spin on them by using aperitivo, sherry, amaro or raw ingredients,” said Bar Manager Korab “Kory” Loga, who creates the extensive selections. With an emphasis on “European drinking style combined with Mediterranean and New England flavors,” accessibility is also a core consideration. “Just because we focus on these styles of cocktails doesn’t mean you can’t come in and enjoy a Bud Light or a glass of wine,” Loga said. “After all, we are a restaurant, and we keep a solid beer list and extensive wine list. We offer many [choices] but feel free to stay in your comfort zone.”
Bar Manager: Korab “Kory” Loga
Cocktail: Italicus Cup
Ingredients:
» 1.5 oz. Italicus Rosolio di Bergamotto
» 2 dashes saline solution
» 3.5 oz. “fluffy” grapefruit juice
» Garnish: grapefruit wedge
Method: Build the Italicus Rosolio di Bergamotto, saline solution and grapefruit juice in a small highball glass filled with ice. Stir and garnish with a grapefruit wedge.
“A hybrid of the Modern Classic Italicus Cup and the Classic Garibaldi cocktail,” Loga explained, Bella’Gio’s Italicus Cup is “citrusy and refreshing and very easy to drink. Bergamot and grapefruit go together like peanut butter and jelly. What makes this drink so popular is its simplicity and freshness. We juice a whole pink grapefruit a la minute for every order. The high-speed juicer we use changes the texture of the juice, giving a lighter mouthfeel. It’s a great starter or an aperitivo that packs a lot of flavor but doesn’t overwhelm the senses and is meant to boost your appetite.”
