SEA BRIGHT: A MARTINI RIPE WITH SUMMER
Ama mixologist Beau Keegan adds a dash of grenadine to give his white peach martini the look of a peach. (Photo by John T. Ward. Click to enlarge)
By JOHN T. WARD
Kitchens and dining rooms aren’t the only areas of restaurants caught up in the growing interest in locally sourced artisanal food products.
At Ama Ristorante in Sea Bright, the bar has become a place of labor-intensive cocktails prepared with carefully chosen fruits and flavorings, says Beau Keegan, who runs the beverage operation.
“A generation ago, it was all about liqueurs, but there’s been a revolution in the last 10 or 15 years of people making their own purees, syrups, bitters,” he says. Driven by customer interest, “everybody’s kind of pushing each other” to find new, and fresher, ingredients, he says.
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