1. 64 • qcexclusive.com • july/august 2015
SUPPER CLUB | cocktails
RECIPEs BY brian lorusso
dogwood southern table & bar
INTRO BY STEPHEN ROBISCH | photos JAMEY PRICE
Lorusso ’s
libations
Barrel-Aged Negroni
Equal parts Uncle Val’s Gin, Carpano
Antico Vermouth, Campari. House aged
in barrels washed with port wine. Aged
at least 2 months (Dogwood’s 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 Scrappy’s 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.
barrel-aged negroni
the o.f.
salty dog
“Innovative, interactive and fun.” That’s 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 bartending,” Lorusso said.
Dogwood’s 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 Dogwood’s 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. It’s a perfect way to bide the time until your next visit to
the SouthPark area restaurant and bar, of course.