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FORGET SHAKEN, NOT STIRRED. POP THE TOP ARE THE DIRECTIONS FOR ONE OF SAUCE’D’S MOST POPULAR DRINKS. The “When Doves Cry” cocktail shown here includes tequila, muddled cucumber, lime and grapefruit, a splash of simple syrup and an edible bubble on top, filled with passon fruit aroma in the vapors. Business partners Courtney Osgood and Jeremiah Ramos opened Sauce’d in November at 224 S. Water St. with a whittled-down focus on signature and classic cocktails as well as a curated beer and wine list. The menu also is hyper-focused: four types of fries with a dozen house-made sauces. “Along with (extended hours for the spring and summer season),” Osgood said, “we’ll be rolling out a brunch cocktail program that will feature fun, flirty mimosas, a trio of bloody marys and some fun seasonal cocktails that’ll be as beautiful as they are delicious.”
SMOKE photo by MICHAEL CLINE SPENCER
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