Bar Tulia in Naples makes its name with true craft cocktails
While there are a number of bars in Southwest Florida that “craft” cocktails, very few do it like Bar Tulia on Fifth Avenue South in Naples; this is a cocktail destination. An intimate gastro pub with talented bartenders who pay attention to detail, even taking precious extra seconds on a crowded night to pick out the perfect cut of mint or basil for a garnish.
Creating a true craft cocktail bar was a dream of partner and chef Vincenzo Betulia, according to bar manager Christie Hawley, who says, “Chef’s vision is carried out every day with great passion by our staff.”
The bar top is lined with house-made syrups and tinctures, fresh herbs and fruits, giving bartenders like Stanley Worrell inspiration.
“We have palates, and we use them,” he says. “It’s small enough that we can customize drinks for guests at the 13 bar seats.”
An artful chalkboard features Bar Tulia cocktail classics, while the staff works hard at seasonal creations, and the new menu is out.
Fugazi’s Fugazy is a take on a popular Argentinian drink where an herbal Fernet Branca is mixed with cherry cola. Bartenders have made their own cherry reduction and cola syrup, then add sparkling lime for acidity, some sarsaparilla, and top it with a house-made branca menta foam. It’s bitter and sweet with a hint of mint.
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Local honeybell fruit is used to make syrup for the Sabal Sunset. Referred to as a “locals cocktail,” this one also has Milagro reposado, amontillado, lemon and toasted anise for layers of flavor.
Whiskey lovers will appreciate Enemy’s Arrow, featuring Michter’s Rye. A wintery cocktail that tastes warm and spicy yet smells like potpourri. Garnished with a fresh sprig of rosemary that is lit on fire, the flames release a pleasing smell and add a “wow” factor.
Served in a cup with fresh basil leaves is Basil Advice. Created for the vodka crowd, it’s a deliciously fresh and slightly fruity mix with Aperol and fresh citrus.
Bar Tulia also has a superb selection of small plates. The small wood-fire oven at the end of the bar is mesmerizing and cranks out pizza with perfectly delicate, crisp crust.
Creamy and salty, the Pizza Modena has been on the menu since the doors opened a little more than three years ago: pancetta, house-made ricotta, brussels sprout leaves and garlic chips.
The prosciutto is shaved paper-thin and piled high, surrounded by sweet cantaloupe and crusty buttered bread.
The crowd is eclectic, people who appreciate quality food and creative cocktails in a trendy but friendly atmosphere. Tulia bartender Steph Fernandez pays perhaps the best compliment by saying, “I come here on my days off to get a good cocktail.”