Aldea is known for the refined, stellar fare from chef George Mendes, but the drink making going on at the small bar in the front of the space is its own draw. The hushed room is ideal for a quiet chat over cocktails and the the cushy leather stools provide a comfortable (and never crowded) perch. The mixologists are currently pouring a selection of winter cocktails with inventive ingredients ranging from coffee bitters to rosemary cordial.
Our favorite concoction was the Rufino, a mix of smoky mezcal, black mission fig, pomegranate and Lillet Rouge (pictured on the left). The tart pomegranate went well with the smoke and the flavor of the fig catapulted this drink into the cold-months category. The cold weather may call for the hot buttered rum, but we're hitting this one again on our next visit (actually, we see no reason that we can't have both).