Blog Bite: New Spring Bottled Cocktail Soda Menu at Sotto

Sotto's Sotto Pop by Caroline on Crack
Sotto's Sotto Pop bottled cocktail sodas by Caroline on Crack

Sotto’s Diced Pineapple bottled cocktail soda.

West L.A.’s Sotto restaurant just debuted its new spring cocktail menu by bartenders Julian Cox and Nick Meyer this past Wednesday and the stars of the list are the trio of bottled carbonated cocktails aka the “Sotto Pops.” How cute is that?

Carbonated and bottled craft cocktails, a cocktail trend first introduced by Portland’s Jeffrey Morgenthaler, are the perfect match for warmer weather. And Sotto has featured bottled cocktails in the past but the restaurant is hoping to ramp up production. Since the process of carbonating and bottling is labor intensive, the boys acquired a machine to batch larger quantities. And the plan is to roll out new flavors seasonally. I want a Negroni soda for summer!

Here’s what they currently have in stock, so to speak.

Sotto Pops Bottled Cocktail Soda Menu

  • Amaro Never Dies: Abano Amaro, Luxardo maraschino, evaporated cane sugar
  • Byrrhberry: Byrrh, seasonal local berry agrodolce, Plymouth gin
  • Diced Pineapples: Cocchi Americano, pineapple, Tequila Ocho reposado, fennel seed

These babies are light and refreshing and perfect for those folks who shy away from “drinks that taste like alcohol.” (Personally I’m loving the stirred coctkail, La Camorra, off the new list which is like a Boulevardier but with rye and Pierre Ferrand 1840 cognac. Yum!) What’s also cool is that the amaro soda here also is used as an ingredient in one of the new cocktails, the Dux di Lux, which is mixed with Luxardo bitter, lime, dry vermouth, Luxardo maraschino and egg white.

Happy sipping!

Sotto Restaurant
9575 West Pico Boulevard
Los Angeles, California 90035 (map)
(310) 277-0210
Facebook: Sotto LA
Twitter: @SottoLA

 

2 Responses to Blog Bite: New Spring Bottled Cocktail Soda Menu at Sotto
  1. nomsnotbombs
    March 31, 2013 | 12:07 pm

    Ooh, I love the sound of all of these!

    • Caroline on Crack
      March 31, 2013 | 11:04 pm

      I really can’t wait to see what other flavors they come up with.

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