The pair spend time together infusing syrups, sipping spirits, describing tasting notes and testing out drink recipes until they get the right flavors and ratios. Campbell now develops her own drinks on the menu and they come up with monthly“ Zodiac” cocktails that draw on seasonal ingredients.
What makes their work even more fun is adapting the cocktail menu to complement the creations of the resident chef, Panagiota“ Paula” Agganis, who runs Courtland Club’ s Greek-themed restaurant concept, Paula’ s. Her menu includes a dip platter of beet tzatziki sauce, pureed fava beans and whipped feta with pita, dolmans( stuffed grape leaves), lemon potatoes, a braised pork gyro and a lamb shank with saffron orzo.
Ganci pairs the cuisine with cocktails with Greek elements, including the Brine-Tini, a dirty martini made with the brine from Kalamata olives. They find ways to mitigate food waste by incorporating citrus fruits in the food menu, and using the zest and juices for the bar program.
“ When they make ice cream, they use a whole bunch of egg yolks, and then we use the egg whites for cocktails,” Campbell says.“ We have egg white foam on top of the Magic Eight Ball. And after we finish peeling all the skins off oranges to garnish drinks, they take those oranges and use the flesh on the inside for salads.” Instead of nose-to-tail cooking, it’ s peel-to-pith bartending. 51 Courtland St., Providence, 227-9300, courtland club. com— J. C.
CLOCKWISE FROM LEFT: Head bartender Kayla Campbell and beverage director Laura Ganci manage the bar program at Courtland Club; Courtland Club was a former neighborhood social club; the Eight Ball and the Zodiac cocktail.
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