‘Wishes’ our newest cocktail menu, using inventive techniques such as milk clarifications and fermentations, the new menu is separated into three sections.
WISH. inspired by the dreams and fantasies of humankind.
I wish for NO BORDERS is a heady concoction made up of ingredients that come together from different corners of the world – elegant scotch whisky, Brazilian banana liquor, Sherry from southern Spain, Italian bitter-sweet Montenegro liquor and peanut butter from the USA.
I wish for SPRING was inspired by the iconic blooming of Japanese cherry blossom. Both floral and refreshing, it mixes Mancino Sakura (a white vermouth infused with cherry blossom) with Hendrick’s gin, Cherry-Lychee Kombucha and pickled ginger.
SEASON. how each season is recollected and defined through our senses, notably our palate.
The next section of the menu focuses on seasonality and how each season is recollected and defined through our senses, notably our palate. The first installment of this menu will be FALLEN LEAVES, created with Casamigos Reposado Tequila, Black Truffle, Chrysanthemum and Mangosteen Kombucha. Head-Mixologist Federico’s all-time favourite ingredient is truffle and its inclusion in the drinks makes this tequila highball aromatic, evocative, autumnal and decadent.
WINE MY WAY. try our unique wine fermentations including banana-saffron and papaya. These concoctions will be available for a limited time only, as each batch and recipe will change one the barrel is empty.