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Happy Hour: A conversation with Dan Lolli
Position: Head bartender of Cafe Lurcat, 494 Fifth Ave. S., Naples, 213-3357
Photo by SARAH FELDBERG
Bartender Dan Lolli of Cafe Lurcat. Ask him about Hudson.
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Hometown: Newton, Mass.
What is Cafe Lurcat’s signature drink? “We have a menu of signature drinks, but our general manager Colin Estrem invented the Neapolitan Grape Crush.”
What is hot right now? “Our Lychee Martini is almost outselling the Cosmos. It is made with lychee liqueur, pomegranate liqueur, Mandarin vodka and grapefruit juice.”
How did you become a bartender? “When I was in college I was looking for a job for spring break and the summer. My brother worked for Disney and gave me the choice of working at a restaurant named the Sausage Factory, being the character Goofy in the parks (or) a bartender at Pleasure Island’s Jazz Company. I chose being a bartender.”
Is there a drink a man shouldn’t order? “Anything with white Zinfindel, or maybe a Shirley Temple.”
Who would you want to have a drink with? “The character Elaine from ‘Seinfeld’.”
What is the biggest tip you received? “$400. It was about a 500 percent tip.”
Have you ever served a celebrity? “In Orlando, I served Barry Bonds.”
Are you asked advice? “All the time. The unusual has become the usual.”
When was the last time you had to refer to a drink manual? “Last week. I had to look up a Negroni.”
When was the last time you broke a glass? “I don’t, but the other bartenders do.”
Do people order by brand? “Yes, for scotch, Crown Royal.”
What is the hot drink on the rise? “Gin is coming up and we are using more fresh produce in drinks. We even keep a juicer behind the bar.”
What drink is out? ”Cream-based drinks and martinis.”
What is the last drink you had when you were out? “Bombay Sapphire with a splash of tonic.”
What are the liquor products every home should have? “Triple Sec, simple syrup, vodka, gin, rum and whiskey.”
What is the most annoying behavior of patrons you serve? “Spacing out their order. As a group, order at once.”
What is your favorite bar? “Top of the Hub in Boston.”
Dan gave us this recipe.
Photo by SARAH FELDBERG
The Neapolitan Grape Crush at Cafe Lurcat in Naples.
Cafe Lurcat’s Neapolitan Grape Crush
Ingredients:
Squeeze of lemon juice
Squeeze of simple syrup
5 green seedless grapes
(and 4 for garnish)
3 leaves fresh basil
3/4 ounce Absolut Kurant
Ice
Ginger ale
Preparation
- Pour the squeeze of lemon juice and simple syrup in a lowball glass.
- Add the 5 green grapes and 3 basil leaves and muddle altogether.
- Pour into a shaker.
- Fill a glass with ice and add to the shaker with the Absolut Kurant.
- Shake very well.
- Strain into a fresh lowball glass filled with ice.
- Top with ginger ale and garnish with the 4 grapes on a skewer.
— by Sarah Feldberg, sarah@coastalbeat.com
and Sheila Mesulam,
snmesulam@naplesnews.com
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