Stanziato’s

35 Lake Avenue Ext.

Danbury, Connecticut

Lundrim Dauti and Kayla Ford.

Stanziato’s sources local, organic ingredients to make farm-fresh artisanal-style pizzas with names such as “Totes McGoats” and “Piggy Piggy.” Likewise, the venue offers creatively named cocktails, such as “Sippin’ on Gin and Cukes” and “Pillow Talk.”

Bartenders: Lundrim Dauti and Kayla Ford

Cocktail: The Velveteen Rabbit

Recipe: Mix

• 2 oz. Lustau Brandy
• 1/2 oz. house pomegranate grenadine*
• 1/2 oz. lemon juice
• 1/2 oz. Giffard Creme De Violette Liqueur
• 3 dashes lemon bitters
• 1 whole egg white

“The Velveteen Rabbit”

Build drink first, then dry shake. Add ice and shake again. Pour into chilled coupe glass, no ice. Garnish with grapefruit twist peel.

*Pomegranate grenadine: 3 cups fresh house pomegranate juice, 1/2 c. Crop Organic vodka, 1 cup Sandeman Ruby Port wine, 1 whole star anise, 2 whole cinnamon sticks, zest from one whole orange, 5 cups sugar. Reduce for 25-30 minutes over medium heat. Approximate yield: 7 cups. Pour into a tin container. Chill 2-3 hours before using.

Owner Mauro Tropeano called The Velveteen Rabbit “a rich cocktail that is a perfect marriage of creamy, sweet and tart.”