Salvatore Schillaci, better known as Totò, is an Sicilian soccer player best known for scoring the most goals in the 1990 World Cup. His namesake cocktail blends Averna (an inky, caramel-like Sicilian amaro) with Stumptown coffee, and Stoudt's Fat Dog, an imperial oatmeal stout. Topped off with a few coffee beans it's like a beer, an after-dinner drink, and a coffee fell in love and had a baby.
Quattro Pazzo ($8)
Remember when Four Loko was all the rage? Wildy does. The Quattro Pazzo or 'four crazies' was inspired by that godawful alcho-energy drink. But don't worry, no artificial flavors here: Quattro Pazzo is equal parts Aperol, blood orange juice, prosecco, and Peroni.
Red Velvet ($9)
Wildy's not sure what Tom Peters, of Philadephia's Monk's Cafe would think about mixing his Flemish Sour Ale into a cocktail, but we're thinking there isn't going to be a problem once he tries it. This take on a Black Velvet mixes sour ale with bittersweet Chinotto (a bitter orange soda that's a bit like a grownup cola) and a splash of creme de violette. It's a little bit sour, a little sweet, and subtly floral.
A Negroni's just a little bit more fun when it comes out of a keg and is served on draft. Alla Spina's version is made with local Bluecoat gin, Cinzano vermouth, Campari, and a dash of bitters that brings out the herbals notes of this Italian classic.
This summer-ready duo of Peroni and mango nectar was born out of necessity: friends showed up at Wildy's place with six packs of beer that he wasn't very excited about (think Miller Light or Coors). What to do with all of this flavorless lager? Jazz it up with juice!
Frothy, light, and a little bit too drinkable, it's understandable why this classic Venetian cocktail is named after the Italian phrase for "to untie one's self." Freshly made lemon sorbet is whisked together with prosecco and vodka for a cocktail that's bright, sparkly, and entirely refreshing.