Summer Cocktails from The Sicilian Butcher; Lobster Carbonara from EVO

The Sicilian Butcher has released a new summer cocktail menu designed by Sheldon Wiley, The Maggiore Group’s mixologist and Guinness World Record holder for Fastest Bartender.  In case you were curious, Sheldon holds the record for the most cocktails made in one minute with 18, and most cocktails in one hour with a jaw dropping 1,905.  The YouTube video from his record breaking feat is pretty fun to watch.  But I digress…born in the Valley, Sheldon moved back from NYC to work with the The Maggiore Group, who also owns Hash Kitchen, Tomaso’s and Tomaso’s When in Rome.  I asked Sheldon if the move from the Big Apple was a bit of a change, to which he replied, “Yes… but I look forward to showcasing the craft that brought me so much success in New York.  Arizona deserves the best!”  Molto grazie, Sheldon!

The Sicilian Butcher

15530 N. Tatum Blvd.  Scottsdale

www.thesicilianbutcher.com

Barrel-aged Negroni: Malfy Sicilian Gin and Italian sweet vermouth with roasted pineapple infused Campari aged in American white oak barrels.

Camomilla Acida (Chamomile Sour): chamomile infused bourbon and house made lemoncello, orange bitters topped with elderflower honey foam.

Sangria Rosé: Italian rosé wine, Italian fortified wine, triple sec, St. Germain elderflower liqueur, white peach purée.

Sicilian Mule “Sceccu” serves 4 for $24.
Vodka with strawberry-basil reduction, fresh lime juice, Italian blood orange liqueur and ginger beer.

Sheldon Wiley serving up the Sicilian Mule.

In case you missed it (and I did too as I was in Mexico), National Carbonara Day was Friday, April 6.  Lucky for those of us in Scottsdale or environs, you can indulge year-round at EVO with their Lobster Carbonara.  Plus, EVO, a locally owned modern Italian concept on Goldwater Blvd, is open until 2 am in case you get the munchies after a night dancing in Old Town.  In a lovely twist, EVO’s carbonara is served using gnocchi that is tossed in a lobster cream sauce with pancetta, parmesan, black pepper and crispy prosciutto, and topped with a moist lobster tail.  Most plates at EVO are easily shareable…I recommend ordering a charcuterie platter and the Burrata Insalata.  Gather a group of friends to enjoy the last few weeks of springtime in the desert on the patio of EVO with their delightful food and a bottle of Super Tuscan wine.  Buon Appetito!  xoM

EVO

4175 N Goldwater Blvd, Scottsdale

www.evoscottsdale.com

Lobster carbonara from EVO.

Charcuterie and a bottle of Italian red wine…doesn’t get much better than this.

Add a light salad of burrata cheese and arugula with a tomato relish.

All photos by Marci Symington for texAZtaste.com.

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