When my friend Luke Detraz invited me to a cocktail and menu sampling at a place that has been on my must-visit list, Nook Kitchen in Arcadia, I didn't hesitate to say yes. I met Luke when we were co-judges at a USBG cocktail competition and since he's a gifted mixologist himself, I knew I was in for a treat. His collaboration with Nook's talented cocktail master and sommelier Matt Wohleb did not disappoint. Arriving at Nook, I loved the comfortable, casual feel. The linear space was lined by cozy booths on one side and a bar anchored by a wood-fired pizza oven on the other. In addition to the excellent craft cocktail menu, Frank Vairo's (former owner of Amaro Pizzeria) neighborhood restaurant also features an extensive wine list and familiar, yet elevated, Italian fare with Chef Nick LaRosa in the kitchen. I couldn't wait to dive in. My eye was drawn right away to the inventive "Peking Duck" cocktail and it was a winner - duck fat-infused Booker's with Canton Ginger, five-spice simple syrup, lemon and lime. I'm a fan of the subtle richness fat-washing imparts to spirits, and here it was perfectly executed. Unfamiliar with this technique? Learn more here. With that first cocktail, we were ushered into a delightful afternoon of imbibing including the "Seasonal Sidecar" (cognac, Yellow Chartreuse, carrot simple syrup, and lemon), "Thai Fighter" (Charbay Tahitian Vanilla Rum, coconut simple syrup, Fever-Tree ginger beer, and lime) and "Messicano" (tequila, mezcal, Fernet Branca, espresso, orange).
