Isabella Debuts New Farm-Fresh Cocktail Menu

Fancy a rhubarb mojito? This and others offerings are putting a fresh spin on summer cocktails at the Conshohocken restaurant.

Chef Michael Cappon of Conshohocken’s Isabella wanted to do more than just muddle a few seasonal ingredients in his signature cocktails for the summer. So he went the extra mile to research what ingredients would be successful this season and scouted out naturally infused liquors to pair with them.

Cappon approached his new creative cocktail menu with the same respect as his farm-fresh dinner menu, sourcing high-quality ingredients and flipping them into a well-curated, original Main Line option.

The beauty of the fresh beverage menu is that many of the spirits have been house-infused with his lot of local ingredients—from lavender and vanilla bean infusing vodka, to rhubarb saturated in rum and much more. Some of our favorite new signatures include the Cucumber Lime Martini crafted with Kaffir lime and basil-infused Absolut vodka, and the newest mojito concocted with rhubarb, raw sugar and fresh mint. The Watermelon Shandy combining 21st Amendment’s Watermelon Wheat and fresh-squeezed lemonade piques our interests too.

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For more information, visit barisabella.com.

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