For one evening, Prague’s Alma borrowed a piece of contemporary Milan. The team from Moebius—a bar that ranked 7th in The World’s 50 Best Bars this year and is now one of the most influential bar addresses in Europe—arrived at the modern establishment in the centre of the metropolis.
However, this was not a showy exhibition or an attempt to impress with technology. Rather, it was a sophisticated reminder that great bar experiences arise from ideas, a feel for ingredients, care for guests, and a clear philosophy.
The Milan ecosystem in a Prague bar
Moebius is more than just a bar in Milan. It is an organism connecting cocktails, gastronomy, music, and design—a place where aperitivo culture meets modern mixology without one overpowering the other. They brought this approach to Prague. Alma was not rebuilt, nor was the domestic environment overlaid with foreign aesthetics. Instead, Moebius gently “layered” itself onto the existing atmosphere: confidently, but with respect.
The evening’s menu was designed to showcase the breadth of their repertoire—from bitter aperitifs to herbal freshness to darker, more structured drinks. No extra-fancy decorations, no unnecessary theatrics. Every cocktail had a clear reason for existing.
Lemongrass Soldatino opened the evening in style. The combination of Bulldog gin, Sarti Rosa, and Campari created a bittersweet base that immediately evoked Italy—aperitif-like, slightly nostalgic, but still contemporary. Citrus and lemongrass brought freshness and aromatic purity, making the drink light and very drinkable. The bitterness was precise and controlled, without any attempt to shock.
Americano?—the name itself suggested a playful twist on expectations. Non-alcoholic aperitifs, grapefruit, basil, and Crodino created a drink that showed the absence of alcohol does not have to mean compromise. In terms of taste, it was a very mature cocktail: the distinctive bitterness of grapefruit, the green herbaceousness of basil, and the typical Italian bittersweet touch of Crodino. An ideal reminder that Moebius thinks about the entire ecosystem of guests, not just lovers of strong spirits.
A flavour that thinks ahead
The Fig Leaf Collins was a display of elegance without unnecessary ostentation. The light body of Diplomático Planas rum was complemented by apricot distillate and verjus, which added delicate acidity and a wine-like structure. The fig leaf brought a subtle, green-creamy aroma, while the soda opened the drink up to a fresh, summery note. The result was a cocktail that felt natural—as if it had always been there.
The darkest tone of the evening belonged to Dirty Gold Rush. Jack Daniel’s Bonded provided a solid foundation, layered with pear and apple accents, honey sweetness, and a surprising touch of salty brine. It was this that shifted the drink from classic whiskey sour territory to a more sophisticated level. Sweet, salty, and fruity flavours alternated in a slow rhythm that forced you to drink more slowly and think.
Moebius’ guest shift at Alma did not feel like a one-off show, but rather a clear confirmation of their position. A bar that ranks among the world’s best does not need to loudly prove its importance. All it needs are precise recipes, a steady hand, a clear vision, and excellent hospitality. For Prague, it was an evening that reminded us that true bar culture does not arise from trends, but from long-term thinking. And that is exactly what Moebius brought to Alma.
