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Serving Up: “The Velveteen Rabbit” at Stanziato’s

"The Velveteen Rabbit"


35 Lake Avenue Ext.

Danbury, Connecticut

Lundrim Dauti and Kayla Ford

Lundrim Dauti and Kayla Ford.

Stanziato’s sources local, organic ingredients to make farm-fresh artisanal-style pizzas with names such as “Totes McGoats” and “Piggy Piggy.” Likewise, the venue offers creatively named cocktails, such as “Sippin’ on Gin and Cukes” and “Pillow Talk.”

Bartenders: Lundrim Dauti and Kayla Ford

Cocktail: The Velveteen Rabbit

Recipe: Mix

  • 2 oz. Lustau Brandy
  • 1/2 oz. house pomegranate grenadine*
  • 1/2 oz. lemon juice
  • 1/2 oz. Giffard Creme De Violette Liqueur
  • 3 dashes lemon bitters
  • 1 whole egg white
"The Velveteen Rabbit"

“The Velveteen Rabbit”

Build drink first, then dry shake. Add ice and shake again. Pour into chilled coupe glass, no ice. Garnish with grapefruit twist peel.

*Pomegranate grenadine: 3 cups fresh house pomegranate juice, 1/2 c. Crop Organic vodka, 1 cup Sandeman Ruby Port wine, 1 whole star anise, 2 whole cinnamon sticks, zest from one whole orange, 5 cups sugar. Reduce for 25-30 minutes over medium heat. Approximate yield: 7 cups. Pour into a tin container. Chill 2-3 hours before using.

Owner Mauro Tropeano called The Velveteen Rabbit “a rich cocktail that is a perfect marriage of creamy, sweet and tart.”


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