Behind The Bar: Marcel's Ben Bella Cocktail Recipe

Marcel
1170 Howell Mill Rd.
Atlanta, GA, 30318

At first glance, West Side Provisions District steakhouse Marcel might seem like your standard fine-dining establishment. But look more closely and you'll find that the buzzing conversation of patrons, the posh and lively bar area and the luxurious decor set in a sultry ambiance are anything but run-of-the-mill.

"We love subverting expectations of the quiet ‘white tablecloth restaurant’ with a high energy vibe and up-tempo service that really sizzles when we get going," says Marcel's sommelier Josh Ardizzoni.

The restaurant's cocktail program similarly aims to stray from the common "trendy drink menu" or prohibition-style beverages, and instead opts for a sense of nostalgia when it comes to crafting their libations.

"Imagine getting dressed up and sipping on a cocktail before a great big dinner at a supper club in 1967— what is in your glass?" asks Ardizzoni.

Perhaps it's the Grand Marquis, Marcel's "retro" take on an Old Fashioned "using bourbon and Cognac to break up the traditional loud voice of Whiskey." Or maybe you'd care to try a fresh aperitif drink that complements the showpiece appetizer: a chilled seafood tower with oysters, lobster, shrimp and crab spreads.

"These are exciting cocktails with a timeless perspective," says Ardizonni. "It’s the unsolicited whisper of Fernet Branca in a Daiquiri or a kiss of Angostura bitters dropped lovingly into a gin and tonic that makes patrons at our bar remember us fondly."

If you're hoping to experience one of these delectable drinks from the comfort of your own home, you're in luck. Ardizonni graciously shared the secret recipe behind one of Marcel's signature cocktails, Ben Bella, straight from behind the bar at Marcel:

Marcel's Ben Bella Recipe

Ingredients

• 1.75 oz. Purity vodka
• .5 oz. Aperol
• .25 oz. Creme de Cassis
• .5 oz. fresh lemon juice
• 3 dashes Bittermen’s Transatlantic Aromatic Bitters

Directions: Combine all ingredients in a shaker tin over ice. Shake and double strain into an old fashioned glass filled with chipped ice. Express a grapefruit peel for the oil and discard. Garnish with an edible flower.