The nostalgic Amaretto Sour at August Laura in Brooklyn, New York, is seriously addictive. Alyssa Sartor, co-owner, shares her recipe which uses egg white and flavorful Nicino walnut liqueur, which adds sophistication and a seductive, creamy element to each sip. Shaved nutmeg heightens the senses and is the perfect garnish for the luscious drink. Watch Alyssa create this delish drink.
– Courtesy of Alyssa Sartor, co-owner of August Laura
1 1/2 ounces amaretto
1/2 ounce Nocino walnut liqueur
1 ounce fresh-squeezed lemon juice
1/4 ounce simple syrup
Ground nutmeg, for garnish
Yield: 1 drink
Separate the egg white from the yolk and add the egg white to a shaker.
Add the amaretto, Nocino, lemon juice and simple syrup and shake well.
If you live in the vicinity of Brooklyn’s eclectic Bushwick neighborhood, or even voyage over the water from Manhattan (gasp!) you know ‘Roberta’s’ and heavenly ‘pizza’ are synonymous. This beloved Brooklyn pizza is as popular as New York City’s legendary bagels. So light and incredibly flavorful, the dough stands up to heavy-hitting ingredients.
Known for its relaxed, funky ambiance that serves up decadent ingredients like Italian caciocavallo cheese and delicious spek, Roberta’s is a favorite of locals and beyond. Surrounded by refurbished, trendy warehouses, vintage clothing boutiques, and local watering holes, this hotspot contends with the most favored pizzerias in New York City.
The thoughtful selection of wine, cocktails and beer are well-rounded and have an emphasis on supporting local vendors. One such beverage, the Wölffer Rosé Cider from Long Island, is an exquisite cider made in the style of Rosé wine. Tip:this bubbly bev. beautifully complements the Duck Prosciutto appetizer.The unique prosciutto interpretation of using duck compared to traditional ham is brilliant and is deliciously paired with the cider.
Any cured meat begs for bread and Roberta’s perfectly baked bread – flaky outside while magically light and fluffy inside – doesn’t disappoint. Truly, all of the doughy treats: brunch sticky buns, biscuits, and croissants are equally as mouthwatering, lush and baked on the premises. No wonder guests visit in droves, waiting up to two hours for a table sometimes. Unfortunately, reservations are not taken, but calling ahead for the wait-time status doesn’t hurt.
Duck Prosciutto and Wölffer Rosé Cider
Every pizza is made to order and fired in a brick oven that greets guests upon arrival. Although it’s hard not to order one of each menu item, there are a few must-haves. I recommend the delectable Family Jewels pie topped with heirloom tomatoes, fresh basil and prosciutto bread crumbs. If toppings are your jam, try the Spekenwolf with a whopping 14 toppings, including crimini mushrooms, eggplant and ricotta salata.
Roberta’s isn’t a one-trick pony, though. Other entrées like the zesty Sasso Chicken with salsa verde or the addictive Dry-Aged Wagyu Carpaccio are also showstoppers. With an enticing menu, regulars are always thrilled to try something different each visit or enjoy their ‘usual’ as if it was the first time. There are so many exceptional restaurants in unexpected places in Brooklyn – and Roberta’s is no exception to this truth. The quirky pizzeria is also a bakery and tiki bar in the middle of industrial and auto repair lots. It’s obvious Roberta’s doesn’t fit any molds but breaks them instead.