Ramps In A Cocktail? Find It Here
Three years ago, the mere mention of “ramps” did not elicit salivating mouths, fanatical food-envy, and the urge to Instagram them in Earlybird, Valencia, and Amaro filters. Back then, the utterance of “ramps” conjured up an image of the handicap route you take to get to your grandma’s neighborhood pool in Florida. But after the debut of this little article in TIME in 2010, the word changed forever, in favor of the definition its known for today: the wild, crunchy, green leeks that resemble scallion stalks and make grown chefs cry. And since then, the ruffage has become one of the most desirable and trendy ingredients on a menu, and now it’s appearing in an alcoholic drink: shake hands with “Proserpina,” the new gin cocktail laced with pickled ramps, debuting at the canary yellow UWS spot Caffe Storico.
Named after the Greek Goddess of Spring, Proserpina is strictly limited-time-only and off-the-menu, meaning you need to whisper very soon and very dramatically to the waiter, like this, to have a chance to gaze into its pickled ramps, bubbly, simple-syruped, prosecco, lime juice depths.