Mora Italian, a modern osteria helmed by Food Network star and James Beard Award-Winning Chef Scott Conant, today debutes a brand-new imaginative cocktail menu.
“The new additions are an ode to the vibrancy and refreshing essence summer brings,” says Conant. “Summertime has always fueled my creativity and by incorporating some of my favorite seafood items with the freshest seasonal ingredients, the new menu fully encompasses those undeniable summer flavors.”
Mora Italian offers a modern osteria experience to the Valley in Phoenix, AZ. Described as an easy-to-love Italian fare with firepower, Conant’s cooking style is evident throughout a menu that features irresistible Napoleon-style pizzas, unforgettable pasta dishes, enticing entrees, and beautiful desserts.
- 1 1/2 oz Ketel One Grapefruit Botanical
- 1/2 oz Grappa
- 1/2 oz Velvet Falernum
- 1/2 oz Lemon
- Top 50/50 Prosecco/Pompelmo Pellegrino
Preparation: Build in glass, layering flowers from top to bottom. Finish with Prosecco and San Pellegrino Pompelmo soda. Garnish with a sprig of rosemary.
Now & Zen
- 1 1/2 oz Haku Vodka
- 1/2 oz Midori Melon Liqueur
- 1/4 oz Pomo & Whimsy Gin Liqueur
- 3/4 oz Honey Simple
- 3/4 oz Lemon
- 1/2 oz Orange
- 3/4 oz Tablespoon Greek Yogurt
Preparation: Collect ingredients, shake with ice and fresh mint spring unmuddled. Double strain into glass. Garnish with sprig of rosemary.
After School Special
- 1 1/2 oz Blue Jolly Rancher Infused Gray Whale Gin
- 1/2 oz Blue Curaçao
- 3/4 oz Lemon
- 1/4 oz Luxardo Maraschino Liqueur
- 1/2 oz Lofi Sweet Vermouth
- Prosecco, to top
Preparation: Collect ingredients, shake with ice, strain into glass and top with Prosecco.
The Apricots Are Talking
- 2 oz Vanilla Infused Uncle Nearest 1884
- 1/4 oz Liquid Alchemist Ginger Syrup
- 1/4 oz St. Allspice Dram
- 1/4 oz Lemon
- 1/2 oz Bitter Truth Apricot Liqueur
- Tablespoon Fig Jam
- 2 Dashes Fig/Cinnamon Bitters
Preparation: Collect ingredients, shake with ice, strain into glass, add bitters, stamp Artisan cube and place in drink on top of a dehydrated fig slice.
- 1 oz Mezcal Orgeat
- 1 oz Montelobos Mezcal
- 1/4 oz Amaretto
- 1 oz Lemon Juice
- 1 oz Egg White
Preparation: Collect ingredients, dry shake and then shake with ice. Double strain into glass and finish with spray of Rosemary Almond Amaretto Bitters spray. Garnish with rosemary sprig.