In preparation for the coming expansion and changes, Restaurant Alma has started serving low-proof cocktails. I popped in the other night for a glass of wine and a snack on my way to a thing, and to my delight, I found these little beauties being served. They are practicing for bigger and better bar days, but I'm happy to cop a squat at the bar and drink low-proof all day long.
Bittercube consulted on the drink recipes, which rely largely on vermouths, sherries, even sake to deliver a low-proof but still efficient zing. I tried a few:
SOMEWHERE IN THE BERGAMOT
sweet vermouth, barolo chinato, lemon & earl grey elixir, kumquat infused orange bitters
Served in a wine glass with charred kumquats on skewer, this luscious and rich drink was my favorite and would quench any whiskey drinker's thirst.
cocchi americano rosa, cappalletti aperitivo, co2, orange vanilla syrup, bittercube trinity bitters
Bottled, popped, and poured this one had a nice sparkle to it. It was light and just a bit tartly refreshing, and made me think I might make it through January.
A UNIQUE TERRAIN
rancio sec, punt e mes, byrrh quinquina, barrel aged cherry bark vanilla bitters
I loved the duskiness of this drink, it had so many woodsy and sassafras layers that it managed to be the perfect bit of sweet for a girl who hates too-sweet drinks.
ANGEL HAIRED HIPSTERS BURNING
sweet vermouth, coconut water, cinnamon syrup, blackeye cold brew, blackeye bitters
This was our dessert, served cold with ice in a coffee mug that had a lit and smoldering cinnamon stick tied to the handle. Very aromatic and both biting and sweet.
With our drinks, we snacked on a few plates (because low-proof is not no-proof), and I was over the moon for a celery root "sformato" (sort of a molded custard) on a mess of black truffle dotted melted leeks, endive, and toasted hazelnuts. Between that, the pasture raised beef tartare with pumpkin seed mole, and the great service from barman Elliot, all I could do was think: Why don't I come here more often?!