New Year, New Cocktail Bars

Our last two Christmas posts were sad, I admit, but with the advances in the science surrounding COVID, it's look better than ever that we are rounding the corner of this pandemic. And while it is good to remember the great cocktail clubs we have lost, we have to look forward to those that are on the horizon.

I was just surprised that we found one so soon. Late this fall, we happened upon the startup bookstore/cafe/bar near the UW-Madison Campus named Leopold's. Sharing an entry with a Rocky Rococo's on Regent Street, the quaint and cozy Leopold's opens up to shelves of texts for sale from around the world. Past the books, the back opens up to a marble-topped custom bar with a large espresso maker at its center. A trio of friendly barkeeps tended to the clientele with a variety of cocktails, wine, tea, and coffee.

The first drink I ordered was a modern classic made famous by Madison barman-turned-NY-mixologist-author Jim Meehan known as a Newark (which was on Leopold's menu) and Cindy grabbed one of her favorites, a expresso martini. Both drinks were well-balanced and granished smartly. Our coffee night caps were just as good. I ordered a Cappuccino Con L'Arancia, an orange and ginger warmer with Grand Marnier; Cindy preferred the Cappuccino Brancha Mocha, a minty dark chocolate tipple spiked with Fernet Branca Menta.

Here's to hoping Leopold's and other new cocktail clubs can start a second cocktail movement in the 2020s. In the meantime, let's show you how to pour Meehan's Newark, Leopold's-style.

Newark

2 ounces Laird's apple brandy
1 ounce sweet vermouth
1/4 ounce Fernet Branca
1/4 ounce maraschino liqueur
Dash Angostura bitters

Combine all the ingredients into an iced mixing glass. Stir and strain into a coupe. Garnish with a dried apple slice.