Southside Sips: Rosie’s Grey Garden

There’s something so thoroughly inviting, totally relaxed and entirely fun about the vibe at Rosie’s (195 Main St., Amagansett, 631-604-5095). The sweet little food and cocktail denizen is owned by Christina Isaly, and is just the kind of open year-round place you find yourself gravitating to when you just want smiles all around. There’s the ever-changing, irreverent décor; the crowd-pleasing, super fresh menu with ingredients sourced in large part from local purveyors and farms; plus the convivial, on-the-ball staff. And, dare we way rising above all that: the very well-executed cocktails.

The list, gorgeously illustrated in a little book for you peruse, is as fresh and vibrant as the food, inspired by classics but taken on a little journey via its creators. One such journey is the eye-catching Grey Gardens, a riff on the Verdita, a popular Mexican-born chaser. It’s meant to be the juicy, herby sidekick to a shot of mezcal or tequila that haunted the dreams of Rosie’s manager and brand director Stephen White, who pondered: Wouldn’t this be good as just one, lovely drink? 

“I started working with it as a cocktail while living with a group of friends in East Hampton. The house happened to be down the road from the Grey Gardens house, so I had that story line on my mind and started experimenting,” says White. “The Grey Garden is crafted as an homage to the captivating eccentricity of Big and Little Edie … [and] embodies their whimsical spirit with its delightful blend of pineapple, cilantro, basil, mint, jalapeño and lime.” 

Served in a rocks glass with a grey lava salt rim, you can have the full-octane version with mezcal, warm and spicy Ancho Reyes Verde liqueur and Sagaponack Farm Distillery’s lovely aquavit, or order it as a mocktail, Verdito-style (sans the tequila shot). Or, with an extra shot of mezcal, which White winkingly refers to as the Racoon in the Attic. 

“For our overall cocktail program inspiration, we strive to create a delicious, elevated, and one-of-a-kind cocktail experience that highlights local ingredients,” he says, “and makes our clientele feel like they can try something they have never had before.”