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  • Pizza topped with hamburger, lettuce, tomato and pickles.

    Suzie Hunter / smhunter@courant.com

    Pizza topped with hamburger, lettuce, tomato and pickles.

  • Left to Right: Bloody Mary, lavender lemonade, hibiscus cosmopolitan, spicy...

    Suzie Hunter, smhunter@courant.com

    Left to Right: Bloody Mary, lavender lemonade, hibiscus cosmopolitan, spicy strawberry margarita, smoked maple sazerac and gin cooler.

  • Clockwise from far left: Nachos, pierogies, cheeseburger pizza, salmon, black...

    Suzie Hunter / smhunter@courant.com

    Clockwise from far left: Nachos, pierogies, cheeseburger pizza, salmon, black bean burger, cod tacos and cauliflower bites.

  • Gin and elderberry liqueur with lemonade and pomegranate juice.

    Suzie Hunter, smhunter@courant.com

    Gin and elderberry liqueur with lemonade and pomegranate juice.

  • The spicy strawberry margarita, made with house-infused chile de arbol...

    Suzie Hunter, smhunter@courant.com

    The spicy strawberry margarita, made with house-infused chile de arbol tequila, house-made sour mix and strawberry puree, is featured on Roberto's "Taco Wednesday" menu

  • A mascarpone cheeesecake on an Oreo cookie crust with raspberry...

    Suzie Hunter / smhunter@courant.com

    A mascarpone cheeesecake on an Oreo cookie crust with raspberry sauce, Nutella sauce and a house-made whipped cream.

  • Cod with pico de gallo, Mexican slaw, avocado, peppers and...

    Suzie Hunter / smhunter@courant.com

    Cod with pico de gallo, Mexican slaw, avocado, peppers and chipotle aioli in soft corn tortillas.

  • The seating in the upstairs loft area of Roberto's in...

    Suzie Hunter / smhunter@courant.com

    The seating in the upstairs loft area of Roberto's in East Windsor.

  • Tortilla-crusted black bean burger with leaf lettuce, tomato, fresh guacamole...

    Suzie Hunter / smhunter@courant.com

    Tortilla-crusted black bean burger with leaf lettuce, tomato, fresh guacamole and chipotle mayo, served with shoestring fries.

  • House-made Bloody Mary from Roberto's brunch menu.

    Suzie Hunter, smhunter@courant.com

    House-made Bloody Mary from Roberto's brunch menu.

  • Fried cauliflower bites with peanuts, cilantro and a spicy Thai...

    Suzie Hunter / smhunter@courant.com

    Fried cauliflower bites with peanuts, cilantro and a spicy Thai sauce.

  • Wall art on an exposed brick wall at Roberto's in...

    Suzie Hunter / smhunter@courant.com

    Wall art on an exposed brick wall at Roberto's in East Windsor.

  • Pan-seared pierogis filled with potatoes and cheese and served with...

    Suzie Hunter / smhunter@courant.com

    Pan-seared pierogis filled with potatoes and cheese and served with onions and sour cream.

  • Tri-color chips topped with a combination of queso and a...

    Suzie Hunter / smhunter@courant.com

    Tri-color chips topped with a combination of queso and a Mexican blend of cheeses, plus chicken, sour cream and fresh guacamole.

  • Smoked maple bourbon with muddled sugar cube and bitters

    Suzie Hunter, smhunter@courant.com

    Smoked maple bourbon with muddled sugar cube and bitters

  • Citron vodka, triple sec, fresh lime juice and hibiscus simple...

    Suzie Hunter, smhunter@courant.com

    Citron vodka, triple sec, fresh lime juice and hibiscus simple syrup.

  • Lemonade with lavender vodka and Wild Moon lavender liqueur.

    Suzie Hunter, smhunter@courant.com

    Lemonade with lavender vodka and Wild Moon lavender liqueur.

  • Mixed greens, black bean and corn salsa, avocado slices, and...

    Suzie Hunter / smhunter@courant.com

    Mixed greens, black bean and corn salsa, avocado slices, and a Mexican blend of cheese tossed in a spicy ranch and served with shrimp and sweet potato tortilla.

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Roberto’s bar manager Justin DeGioia, known as “JD,” brings more than a decade of experience to the new tavern. The Hartford Restaurant Group alum decided to create a list of classic drinks for the East Windsor bar — “simple ingredients, but just a different take on them,” he says.

These include a smoked maple Sazerac, featuring Knob Creek’s maple bourbon; a Mediterranean mule with fig-flavored vodka and ginger beer, a Paloma swapping tequila for smoky mezcal, a “birch and bourbon” with Woodford Reserve and Hartford Flavor Company’s Wild Moon birch liqueur and a gimlet with New Amsterdam coconut vodka and lime juice.

“They’re all two or three ingredients, nothing too crazy,” he says. “It’s stuff people can understand; it’s approachable but it has a little twist on it.” Cocktails are priced at $8 to $12.

A pomegranate lemon drop, a gin cooler with elderberry liqueur and lemonade and a “Roberto Palmer” with Deep Eddy lemon vodka and fresh-brewed iced tea are ready for the upcoming patio season. Margaritas and sangrias will join the list for summer; these are already in rotation for a popular all-you-can-eat Taco Wednesday promotion, where best-selling flavors include hibiscus and spicy strawberry, made with chile de arbol-infused tequila.

“We take the seeds out so you get more of the green flavor of the chili, and less of the striking heat,” DeGioia says.

Guests also enjoy 18 draft beer lines, 16 of which rotate frequently and often feature rare, small-batch allocation beers. DeGioia also plans to make good use of local produce in his drinks during the spring and summer growing season, offering market-fresh cocktails.

“I’d like to keep to seasonal products [like] fresh fruit,” he says, referring to the many farms in East Windsor, South Windsor and other surrounding towns. “This area is really ripe for it.”

>>E-mail Leeanne Griffin (lgriffin@courant.com) or Suzie Hunter (smhunter@courant.com) with your favorite Connecticut cocktail destination or your favorite bartender, and find more cocktail destinations at ctnow.com/liquorcabinet.