Super Bloom is Our New Go-To Summer Cocktail
WORDS BY: STEVE LAFOUNTAIN | PHOTOS BY: SEAN RYAN PIERCE
Want a taste of LA’s Alma restaurant at home? Lucky you, Mixologist Steve LaFountain is spilling the secrets to his restaurant’s favorite refreshing cocktail.
One of my favorite additions to my cocktail list at Alma restaurant this season has to be the Super Bloom. Your first impression is a soft pink tone that conveys simplicity, however your first sip you realize it brings so much more to the table. A shrub is the perfect way to cool down in the summer without sacrificing the complexity of flavor. Bartenders utilize shrubs to deliver botanicals, robust flavor and acidity. With the Super Bloom, you have rich strawberry notes, combined with crispness of fresh lemon juice, the acidic undertone of apple cider vinegar and the roundness of honey. The strawberry shrub can also be poured over ice and topped with soda for a non-alcoholic option. Whether you’re making cocktails for dinner or hanging by the pool with friends, the Super Bloom is a great choice and will not fail to please.
Super Bloom Recipe:
1.5oz strawberry shrub*
1oz fresh lemon juice
.25oz honey syrup**
Add all ingredients into a cocktail shaker, shake and strain into a tall glass with fresh ice, garnish with sliced strawberry.
15-20 large strawberries sliced thin and macerated in sugar over night covered and in the refrigerator. Macerating will extract the water from the strawberries and create a rich strawberry syrup.
The next day strain the strawberries from the syrup (you can save the strawberries to make a jam or dessert for later if you like)
Add equal parts strawberry syrup to apple cider vinegar.
1/3 cup of honey
2/3 cup of water
Simmer in a pan for 5 min. I often add ½ the peel of one lemon and ½ the peel of one orange to my honey syrup for a little extra flavor.