Mickey Mullins’ “Hydrix” showcases complex herbaceous flavors in a low-proof cocktail perfect for guests of The Bower who may be cutting back on alcohol post holidays. The Bower works in partnership with Sugar Roots farm and much of its menu features produce from there. Creating this drink was a simple task for bar manager Mickey, who prefers to drink lower ABV cocktails both at home and when out. Some of those drinks utilize lesser-known products, but Mickey never wants a guest to feel unsure when encountering unfamiliar ingredients. “I try to make things approachable so people feel welcome to try something new without being intimidated,” he said. The Bower opened three days before the pandemic lockdown and Mickey is grateful his bar can offer a place for locals to unwind. “During Covid we realized what restaurants and bars mean to a sense of community. I try to create a neighborhood vibe.” This easy drinking cocktail does the trick.
- Aquafaba is the liquid from a can of chickpeas and replaces an egg white, making the drink accessible for people who might have allergies or are vegans. (“Trust me,” Mickey said. “It works!”)
- Ramazzotti Aperetivo Rosato is an Italian aperitivo with orange blossom and hibiscus flavors, available at many local stores. According to Mickey, “It holds up really well if blending it with other ingredients and goes down easily…maybe too easily!”
- Ramazzotti Aperetivo Rosato can also be served on the rocks with soda and an orange slice.
1 1/2 ounces Ramazzotti Aperitivo Rosato
1/2 ounce Montenegro amaro
1/2 ounce lemon juice
1/2 ounce Wild Turkey Bourbon
3/4 ounce aquafaba or one egg white
Garnish: mint sprig
Place all ingredients in a shaker and dry shake vigorously (without ice) for 30 seconds to one minute. If using an egg white, shake even longer. You want to feel the drink really foam up. Add ice, shake again 30 seconds or one minute until the ice starts to dissolve. Strain into a rocks glass. Add fresh ice and let it settle. You may need to wait for up to a minute for the drink to settle, but this is a key step! The egg white/aquafaba rises to the top and makes a lovely head of foam. Garnish with mint.