Lorusso's Libations

Innovative, interactive and fun. Thats how Bar Manager Brian The Hammer Lorusso sees it. “With two fireplaces and two single-slab live-edge farm tables, the Dogwood Southern Table and Bar warmly welcomes its guests to a southern hotspot with a real dedication to the craft of bar-tending,” Lorusso said. Dogwoods menu changes often with choices ranging from the commonly known to the exotic. ”We have lots of fun projects waiting to be tasted,” he explains. Always one to accept new challenges, he welcomes guests to test his skills. He encourages guests to stop in and share their own love for spirits with him and Dogwoods all-star team. Brian Lorusso has kindly shared three of his favorite drink recipes for you to prepare in the comfort of your own home bar. Its a perfect way to bide the time until your next visit to the South Park area restaurant and bar, of course.

Barrel-Aged Negroni

Equal parts Uncle Vals Gin, Carpano Antico Vermouth, Campari. House aged in barrels washed with port wine. Aged at least 2 months (Dogwoods has been aged 6 months). Pour onto ice out of barrel. Stir, strain, and serve up in a coupe glass with orange twist.

Salty Dog

2oz. Cathead Vodka, 2oz. grapefruit San Pelligrino, 2oz. ruby red grapefruit juice, 3-4 Scrappys grapefruit bitters. Rim a collins glass with pink Himalayan sea salt. Fill glass with ice. Pour ingredients in glass and stir. Serve with grapefruit or orange twist.

The O.F.

3oz. Old Grand-Dad 114 Bourbon, house candied bitter orange, house cured cherries, burnt orange simple syrup, Crude-Dogwood cherry-ginger bitters. Muddle orange and cherry with bitters. Add bourbon and simple syrup then stir. Serve in old-fashioned glass on the rocks.