Single Village Fix
If you have to pick just one cocktail on Beretta's menu, Fitzgerald's top recommendation is the Single Village Fix ($11). "It's hard to make a drink this complex with so few ingredients," he says. Indeed, only 3 things go into a Single Village Fix: a smoky Del Maguey mezcal, pineapple gum made by Small Hand Foods, and fresh lime.
Dolores Park Swizzle
"It looks like a sno-cone, but it's easily the strongest drink on the menu," says Fitzgerald, describing the Dolores Park Swizzle ($9). In fact, before the crushed ice has melted a bit, he says people are apt to think the drink is just too strong altogether. But give it a moment, and Fitzgerald calls the combination of agricole rhum, lime, maraschino, absinthe, and bitters, the most refreshing cocktail on the list.
"On really sunny days, I come in and I have to get a Diablo," Fitzgerald says. This drink ($11) is a tequila take on a Gin-Gin Mule. Beretta uses ginger syrup rather than the traditional ginger beer that would go into a mule, and this gives it a little extra spice. It also gets Tequila 7 Leguas, lime, agave, and a "paint" of cassis on top. Fitzgerald says he's not one to gender cocktails, but he finds that some men will look at the ingredients that go into a Diablo and then seem a little surprised when this vibrantly pink drink arrives.
The Foghorn ($9) doesn't appear on Beretta's menu—yet. Fitzgerald used this recipe to win a cocktail contest the night before we visited the restaurant, and seemed to have designs on making it part of Beretta's regular rotation. Ask for it, and you'll get two ounces of Plymouth gin, half an ounce each of Cointreau and Cocchi Americano, along with three dashes of absinthe, which overlay the gin flavors with some licorice.
Fitzgerald says the Kentucky Mule ($10) is likely the most popular drink on Beretta's menu these days. A mixture of bourbon, ginger, lime, mint, and gum syrup, he attributes part of its popularity to a recent surge in interest in whiskies. But it's also easy to see how this mellow, gingery cocktail could appeal to a broad spectrum of drinkers regardless of spirit.
Beretta had to remove the Acadian ($9) from their menu when the rye shortage hit, but they have a stash of 101 proof Wild Turkey under the bar, so they'll mix it if you ask. It includes rye, lemon juice, sloe gin, absinthe, honey, and rosemary. Fitzgerald likes the fruity-herby-whiskey combination these ingredients produce.
The Old Pretender ($9) is Beretta's twist on a Prince Edward. It uses Cocchi Americano instead of Lillet to add a bit of bitterness, along with Scotch and Drambuie. "It's mostly Scotch, really," says Fitzgerald. "Kind of an elegant Rusty Nail."