Summerlin residents no longer have to trek to Green Valley to satiate their Settebello fix. The Napoletana Pizzeria’s new location at Village Square serves up the same soft, foldable crusts, but the west-side spot has something the east side doesn’t—craft cocktails.
One in particular may even ignite a westward customer migration. The Miguel Douglas ($11) appears to be another unassuming, citrus-y cocktail in a coupe. But then the fresh wood/forest aroma gently drifts your way. Steve McCarthy of Clear Creek Distillery worked on perfecting this cocktail’s key ingredient, the Douglas Fir Eau de Vie, for 10 years. It’s made from an infusion of hand-picked Douglas fir buds into clear brandy.
1 ½ oz. el Jimador Tequila Blanco
½ oz. Douglas Fir Eau de Vie
¾ oz. fresh lime juice
½ oz. grapefruit syrup (recipe below)
2 drops of saline solution
Method: Zest six large grapefruits with a microplane, then juice. Double strain juice and weigh on gram scale. Add equal parts sugar into juice and stir in zest. Combine all in a saucepan over low heat until sugar is dissolved. Remove from heat and let sit one hour. Strain out grapefruit zest and pour into container. Add syrup and remaining ingredients to a shaker with ice. Shake and strain into a coupe or martini glass. Garnish with a grapefruit twist.