New zero-waste cocktail offers a glimpse into sustainable drinking trends.

Almanac, a sophisticated cocktail bar located above Ogawa Sushi and Kappo in Old City, has emerged as a notable player in Philadelphia’s evolving cocktail scene. The establishment is characterized by its innovative approach to mixology and a commitment to sustainability. The bar features an impressive array of locally sourced amari and nocini, which are crafted from foraged botanicals steeped in alcohol. In an impressive display of creativity, the bartenders at Almanac also produce their own chrysanthemum kombucha and unique interpretations of amazake, a traditional Japanese spirit made from fermented rice. By utilizing alternative ingredients such as ube, sweet potatoes, and corn, Almanac exemplifies a forward-thinking ethos that is helping to redefine the drinking culture in the region.

A growing trend in the cocktail industry is the concept of zero-waste cocktails, which emphasizes the use of whole ingredients and repurposing by-products from kitchen operations. Across the country, bartenders are beginning to rethink typical notions of waste, making use of items like pickle brine, wagyu fat, and citrus rinds in their creations. As Philadelphia undergoes its own cocktail renaissance, it is anticipated that local bartenders will increasingly explore new avenues for these so-called waste ingredients.

A highlight on Almanac’s menu is the Ride On a Shooting Star cocktail, designed by bartender Beau Quick. Priced at , this imaginative drink combines reposado tequila, mugi shochu, amontillado sherry, corn cob, hojicha milk tea, spice tincture, and corn husk ash. The cocktail is deceptively simple yet intricately crafted, showcasing flavors reminiscent of peak summer corn while incorporating a touch of smokiness.

The ingenuity behind Ride On a Shooting Star lies in its comprehensive use of corn. The cocktail ingeniously utilizes parts of the corn cob that are typically discarded. After extracting the kernels for other purposes, bartenders Rob Scott and Quick create a corn cob stock, which is then transformed into a cordial. This cordial is blended with a selection of spirits to create a complex milk punch, transforming ingredients that might otherwise be wasted into a vibrant and enriching experience.

The preparation of the hojicha milk tea required for the cocktail involves a meticulous process of combining hojicha tea powder and milk powder, which is then rehydrated to develop robust flavors. The final drink is presented in a Collins glass, characterized by its delicate, pale yellow hue and ethereal bubbles that linger, complementing the cocktail’s taste profile. By capitalizing on components that are often overlooked, Almanac is not only delighting its patrons but also paving the way for sustainability in the realm of cocktails.

In summary, Almanac is a prime example of Philadelphia’s innovative cocktail scene, where traditional ingredients undergo a transformative process, embracing a zero-waste philosophy while delivering an exquisite drinking experience. This harmonious blend of sustainability and creativity positions Almanac as a pivotal contributor to the evolution of mixology in the city. Media News Source.