SEPTEMBER 2019 • LONGISLANDPRESS.COM 79
BISTRO 72
MEAD ME AT BISTRO
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– especially in instances when the
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was formed in order to directly aid disabled
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Contributed By: Vincent Trimarco, Jr.
About the Author:
Vincent J. Trimarco Jr., is a dedicated
and respected attorney, who is
highly skilled in a wide scope of the
law. Mr. Trimarco has been an active
member of the Long Island business
and philanthropic community for
more than 20 years. In addition
to being a dedicated attorney and
philanthropist, Mr. Trimarco serves
as a JAG officer in the New York
State Guard and has been deployed
in New York State emergencies as
well as legal service operations for
deploying troops. Mr. Trimarco’s
main focus is Veteran’s issues. He is
a founder, and serves on the Board
of Directors for the American Patriot
Heroes Fund, which is a nonprofit
advocacy group that assists disabled
veterans in need.
By CJ ARLOTTA
When luck pairs a local meadery
with a restaurant that sources only
locally grown ingredients and
regional wines, something special
happens — and it’s quite sweet.
Mead Me at Bistro is a drink inspired
by Beacon Meadery in Mattituck,
says Robert Salvatico, president and
COO of Hotel Indigo East End, which
houses Bistro 72, an American
restaurant and lounge with a farmto
table menu ranging from tacos
to flatbreads, burgers and seafood.
The partnership came about after a
chance meeting between executives
from Bistro 72 and Beacon Meadery
at the Long Island Food Council Summer
Celebration, which hosted food
and beverage tastings for more than
200 people.
“At Bistro 72, we use local ingredients
from Long Island's East End at
any chance, and to work with this
start-up for a light and crisp summer
cocktail was a perfect match,”
Salvatico says.
Mead Me at Bistro is made with Beacon
Meadery Raspberry Mead, Deepwells
Botanical Dry Gin (produced by
Long Island Spirits, a microdistillery
in Baiting Hollow), fresh raspberries,
lime, and club soda.
“With few ingredients, each flavor
can be tasted as they work together
for this summertime cooldown,” Salvatico
says. “The mead is sweet and a
bit thick in texture; paired with gin
and club soda it cuts to a fresh and
light texture with plenty to dance on
your pallet. The muddled fresh fruit
adds little bursts of summer and the
lime juice adds a zing to accompany
the raspberry.”
To make the cocktail, muddle
the fresh raspberries with
lime. Add the Beacon Meadery
Raspberry Mead and Deepwells
Gin into a cocktail shaker. Shake
and pour over ice in a collins
glass. Top with club soda, and
garnish with a lime wedge and
raspberry.
“This new addition has been
well received by guests,” he says.
“With the growth in popularity
of mead, it grabs attention with
its fun name and bright color.
Many people visit Long Island's
East End to try new spirits;
having mead on the menu absolutely
fits into the experience our
guests are looking for.”
Bistro 72 is located at 1830 W.
Main St. in Riverhead. It can
be reached at 631-369-3325 or
bistro-72.com
MAIN DISH
Mead Me at Bistro is a rare meadbased
craft cocktail.
Vincent Trimarco, Jr. outside of the
United States Supreme Court
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