Bartender Zack Torcello Talks Homemade Infusions

What booze is the best value?

Here, our wines are by the bottle. Nothing is over $30. If you go down the road, the same bottles are over $30. Everything is available by the glass as well. We probably go through more wine than anything else.

How did you learn to make specific drinks?

A lot of research and development over the years; the advent of YouTube and learning from fellow mixologists. I do a lot of tweaking and taste testing: That's the fun of it. It's like cooking. If you think something tastes too citrusy then you scale back on that flavor.

What's the worst bartending job you've had?

I worked briefly at a popular establishment by the water that at that time came under new owners and a new name. The owner just did not grasp what was already there. He didn't make smart decisions. He'd want to close at 11:30 when we had a full bar. Opened wine bottles sat there for weeks.

What kind of infusions are you making?

I'm making my own limoncello, which takes about seven to 10 days. I'm doing an espresso-infused vodka. I'm preparing this at home because I have an espresso machine. I'm also making a winter sangria. It has pears, apples, blood oranges and sparkling red wine.


The Local Grill is at 152 Simsbury Road, Building No. 9, Avon. Hours are daily 4:30 p.m. to 9 p.m. Information: 860-404-5810 and


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