story: KELLY MAGYARICS
photo: ROSARIO
READ FULL ARTICLE @ WASHINGTON CITY PAPER
You won’t find fins or a tail in this cocktail named for the mythological sea creature, just a splash of Finocchietto, the fennel liqueur created by local craft distiller Francesco Amodeo of Don Ciccio & Figli. Rosario general manager and beverage director Bob Wagner shakes the Finocchietto with Spring 44 Gin, Barrow’s Intense Ginger Liqueur, and lemon juice. The drink is built in a wine glass over ice, topped with Prosecco and garnished with a fennel frond.