For us our cocktail bar means we love tastes that work. From specific precise small drinks to be paired to drinks that just hit the spot.
Serving our, or your, favorite classics to our newest created additions from our evolving and rotating drinks menu.
We actively look into the development of tastes from a wide range of ingredients that come to the bar from the kitchen. We then discuss and develop drinks where mouthfeel and texture – words more commonly heard in the kitchen – now are involved in our drinks evaluation.
Bartender and chef co-creates various aromatic elements that are used to develop and create tastes that makes sense for us.
Pickles, fermentations, kombuchas, kefirs and much more plays a part in the techniques we use to add to the products we can get our hands on from our suppliers.
We try to find products from all over the world made by creative, unique and also traditional brew masters and distillers. An eye is kept on more unique bottles and of course producers that produce their wines or spirits with a commitment to sustainability and recycling.
We do all this with an eye on the possible carbon foot print this has for a bar situated in South East Asia.
We are sustainable but also committed to hedonism – a middle way we try to balance. We do what we can.
A 13th century monk, Arnaud de Villeneuve, is quoted as saying about alcohol;- “It prolongs life, clears away ill humors, revives the heart and maintains youth.”
All we know is that a good drink is an art form that is best enjoyed in moderation, a pleasant environment and in the best of company