‘Cal-Ital was a culinary revolution that took place in California in the 70s and 80s in the Chez Panisse tradition of Alice Waters,’ explains beverage director Sean Kelly. ‘It was taking seasonal produce from California and turning it into really delicious cooking inspired by the traditions of Italy. That was the reference point for the food at The Park, and we translated that to the drinks menu as well.’ Kelly and his team looked to the artisanal spirits coming out of California, including St. George’s Green Chile and Citrus Vodkas, to create The Park’s signature cocktails. Take the Garibaldi Spritz, which uses Select Aperitivo instead of Campari blended with housemade arancello, an orange and lemon liqueur. Add Prosecco, and a Park classic is born.
We also pay homage to Italian apertivi with our rotating menu of seasonal Negronis. (Our current favourite is the Basil and Olive variation.) ‘The guiding principle is really good artisanal ingredients from California and Italy, freshly made spirits using seasonal produce, and then using these to elevate these classic cocktail specifications.’ To stay on top of the cocktail game, Sean and his colleagues are forced to endure many tastings from the latest, greatest producers. ‘It’s not just about what’s new, but what’s quality,’ says Sean. ‘Menu development is fun, but we really dive into the details, and that’s where the hard work really comes in. We start with one ingredient, and everything else should serve to elevate it.’