Where: Osteria Papavero
Previous: Maduro, Tornado, Brocach
Liquor of choice: Amaro (an herbal digestif; Fernet Branca is one, so is Jägermeister)
Conversion experience: customer demand for Limoncello
Makes his own: bitters, Limoncello, Nocino (walnut liqueur)
What's shaking: "I'm the florist and I also helped paint," says Trottier of his duties at Osteria Papavero. Another Madison bar veteran, he began craft cocktailing at the restaurant when his Italian customers started bringing in their homemade liqueurs for him to try.
"I'm in a niche, but it is a very cool niche," Trottier admits, as he enthusiastically goes on to describe some of the many obscure Italian liqueurs that never make it out of Italy - such as one made with ladybugs' wings. (It is called Alchermes and it is primarily used in pastries.)
Trottier is part of the older generation that has whole-heartedly embraced the craft movement: "Farm-to-table food is not going away, and neither is this," he explains. "It can't be a fad because it is so good and so clean."
"Also," he notes, "you have to educate your clientele. As bartenders we want all of these ingredients, but we can't buy them if we can't justify it. I have to get customers to try new things."
At Papavero, the most popular drink is Trottier's "The Little Italy," which exposes clientele to the Italian green walnut liqueur Nocino.
The Little Italy
- 2-1/5 ounces bourbon
- 1 ounce Carpano Antica vermouth
- 1/2 ounce Nocino
Pour ingredients into a mixing glass with ice. Stir, and strain into a cocktail glass. Garnish with orange twist and cherry.
