by Lannan M. O’Brien 

Photographs by Derrick Zellmann

A modern twist on a whiskey sour, C Salt Wine Bar & Grille’s Bulleit Proof is a mix of Bulleit bourbon, Montenegro Amaro, fresh-squeezed lemon and orange juice, simple syrup, and egg whites. Behind the bar one Saturday before opening, dining room manager Catherine Corbo-Zauner demonstrates how it’s made: a dry shake and a wet shake, then it’s poured into a coupe glass with a few drops of Angostura bitters. Even if you’re not a “bourbon person,” it’s hard not to enjoy this smooth cocktail topped with a frothy layer of egg whites.

Bulleit Proof, one of C Salt’s seasonal cocktails, stands out for its signature ingredient: a frothy layer of egg whites.
Dining room manager Catherine Corbo-Zauner crafts creative seasonal cocktails to complement the restaurant’s rotating dinner menu.

Corbo-Zauner, who is currently working toward her Level 1 Sommelier Certification, helps the restaurant craft a new cocktail menu each season. Since C Salt’s food menu revolves around mostly local, seasonal ingredients, its drink menu does too, and she tries to create cocktails that complement chef Jonathan Philips’s dishes. The restaurant, owned by Philips and his wife, Jill, pairs high-end cuisine—modern American with Asian and French influences—with a more casual, intimate atmosphere.

“Our motto is, ‘Good food and good wine,’” says Corbo-Zauner, which blends seamlessly with C Salt’s “laid-back Cape Cod feel.” It’s not hard to see why the restaurant has a steady following of locals, and come tourist season, often draws week-long vacationers twice or more in one trip. “People are coming here for the experience of being here,” says Corbo-Zauner.

Tip: It’s also worth trying C Salt’s spin on an old fashioned.

NOT DRINKING? Check out the restaurant’s full menu of creative mocktails.

C Salt Wine Bar & Grille

75 Davis Straits, Falmouth

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