Since March 11, the last day before everything fully shut down across New York and New Jersey, we’ve only gone back into Manhattan twice.
We’ve either been traversing the island by foot or car, since we’re not back to being comfortable with public transportation yet. But both times, we’ve made sure to swing over to Ardesia for a bite and a drink.
Ardesia is a velvety sliver of a wine bar in Hell’s Kitchen, tucked just west of 10th Avenue where the rest of the Theater District corridors start to thin out and the residential towers and boxy warehouse spaces crowd in.
It’s owned by our friend Mandy Oser, and has been one of our constants in the city ever since it opened in 2009.
Anyone visiting from out of town has likely perched on a bar stool next to us there. We’ve convened with many groups of friends at its bar for pre- and post-Hamilton discussion, thanks to its proximity to the Richard Rodgers Theatre.
I even held my book launch party for Classic Snacks Made from Scratch at Ardesia way back in the day. (Remember book launch parties?)
And it’s has always been a welcome oasis—none more so than our these past few months.
This creme de violette spritz is a blast from Ardesia’s past, hailing back to at least 2013. (That’s judging from my old, pre-DSLR photos of it.)
It was originally called “Don’t Fall Off The Roof & Ruin The Party” and though I could never remember its Fiona Apple-level title, I would sometimes just ask for “the purple party spritz” and the lovely staff would make one up for me.
It’s reminiscent of those old-timey violet candies, but not in a cloying way. Trust me, it’s one of those oddball ingredients that you’ll start searching for more excuses to include in your drinks repertoire.
Mandy generously gave me permission to share the recipe for this Ardesia standard with you here. I’ve tweaked the recipe just a teensy bit, but this creme de violette spritz is just as easy to make at home as it is to drink at the bar.
Who knows how the rest of the year will unfold or how many more times we’ll be traveling into Manhattan in 2020? Predicting anything at this point is… well, unpredictable.
But as long as Ardesia is still slinging its pillowy soft pretzels and other beloved snacks on its patio, we’ll be stopping by for rosé, frosé, and whatever else is on tap.
And I hope soon we’ll be in full swing to have a creme de violette spritz inside at the bar again.
- 1/4 cup (2 fluid ounces) crème de violette
- 2 tablespoons (1 fluid ounce) fresh lime juice
- 1 cup (8 fluid ounces) Prosecco or other sparkling wine
- orange peels for garnish
- Fill two Champagne flutes or white wine glasses with ice.
- Pour 2 tablespoons creme de violette into each glass.
- Add 1 tablespoon lime juice to each glass.
- Top each glass with 1/2 cup Prosecco and stir gently with a paper or metal straw.
- Garnish with orange peels.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 0g
The nutritional information above is computer-generated and only an estimate.
FTC Disclosure: As an Amazon Associate, I earn from qualifying purchases. Good. Food. Stories. receives a minuscule commission on all purchases made through Amazon links in our posts.