New York magazine mentions wine bar Terroir and Marshall Altier's non-hard-alcohol cocktails. (I just met Marshall last week in SF. I think he likes it.)
His concoctions incorporate port, sherry, vermouth, whipped egg white, and bracingly smoky Lapsang Souchong tea. They even display a touch of molecular mixology in the La Terra Ferma’s Nebbiolo-porcini spuma—otherwise known as foam.Out here, of course, the big opening this week was Uva Enoteca, where Camber Lay (Range, Frisson, Laiola, Epic) did the drink list with the same restrictions. Here are some of the cocktails:
MIELE FRIZZANTE Carpano antique, orange, peach bitters & heidrum sage blossom meadLookin' good.
EVVIVA Tahitian green tea infused vya dry vermouth, lemon bitters, pinot bianco & lemon
IN BOCCA AL LUPO Lillet blanc, chilies, basil, prosecco & coconut salt
ULTRAS Birra bionda, ginger beer, lime, lemongrass & terragon