BARE / ART
PALLETTE
fruity / umami / intriguing
40 ml Vodka with dill and strawberries
30 ml Tomato water
30 ml Banana Oleo Sacharum (Zero Waste)
+ Two nitrogen foams, strawberry and sour green apple
Method: Stir
Glass: Japanese Usuhari old fashioned glass [JUHOF-001]
Finish:
Color:
Description and Philosophy: An interesting, multifaceted cocktail with a vibrant profile of strawberry, tomato, dill, and banana, combined with a sweet and sour nitrogen foam of wild strawberry and tart apple.
The cocktail is called "Palette," and its appearance, where multicolored colors meet against a transparent background, fully lives up to its name.
The cocktail is complex inside, but simple infusion techniques are used. The equipment we will need is:
- Sous vide
- Vacuumizer
- Foam creamer
MARINUS
tropical / citrus / delicate
40 ml White Rum infused Lemongrass & lime leaf
20 ml White Dry Wine
35 ml Cordial lychee
Method: Stir
Glass: BARKRAFT RIPPLE PONY GLASS
Garnish: Tempered chocolate strip with puffed rice pearls
Color:
Description and Philosophy: A tropical cocktail with a nautical theme, based on citrus rum with lemongrass and lime leaf, with the addition of wine and delicate lychee.
Marinus is an artistic movement symbolizing a nautical theme, just like our cocktail.
Equipment you will need:
Sous vide
Vacuumizer
Silicone mat
Freezer
Brush
Water bath
STILLLIFE
fruity / fresh / tart
40 ml Tequila Blanco
20 ml Vinhio Verde (or Yong local wine)
35 ml Cordila Sagan Dailya & Sour Apple
Method: Stir
Glass: Japanese Usuhari old fashioned glass [JUHOF-001]
Garnish: Green Juice Ball
Color:
Description and Philosophy: A refreshing and inspiring Still Life cocktail based on the tart herb Sagan-Dailya, paired with young green grape wine and tart apple.
The cocktail combines fruity and herbal green tones, like a true still life.
Necessary equipment:
Sous vide
vacuum maker
VERTUMNUS
mineral / fresh / fermented
45 ml Oxidative Wine
20 ml Olive Distillate
30 ml Cordial fermentation Green Gosseberry
+ Tonic
Method: Carbonated
Glass: LEVITAS SHBARKRAFTORT STEMMED TALL GLASS [BK35-41]
Garnish: Alcohol Green Jele
Color:
Description and Philosophy: A luscious mix of fermented green gooseberries and olives, accompanied by wine and tonic.
Required equipment:
Sous vide
Vacuum packer
Freezer
Rice cooker
BLANC SLATE
gastronomic / dessert / fruity
White Truffle Gin
Vanilla Vermouth
Cordial Honey Mango
Foamer
Method: Shake & Straine
Glass: COCKTAIL COUPE [NCCG001]
Garnish: Fermented Blacked Lime (or milk cheap)
Color:
Necessary equipment:
Sous vide
vacuum
freezer
rice cooker
30 ml Carob Gin
30 ml Cacao Liqueur
30 ml Creme
2 drop cacao Aromatic bitter
Method: Shake & Straine
Glass: Ceramic
Garnish:
Necessary equipment: Wooden tray / Black paint and silver candurin / Paintbrush
FASHION
bitter / berry / savory
40 ml Gin London Dry
30 ml Cordial Strawberry and Smoked Chipotle
20 ml Campari
2 drop Grapefruit Bitter
Method: Stir
Glass: THIN BASE BEER TUMBLER [TBBT-001]
Garnish: Chili threads and chocolate button
Color:
Necessary equipment:
Sous vide
Vacuum
U sonic
BRUEGEL
creamy / berry / light
40 ml Cognac
40 gr Pistachio Ice Creme
15 ml Lemon Juice
15 ml Sugar
15 gr Pineapple
1 gr Vasabi
Method: Blended / Milk Wash
Glass: CHAMPAGNE COCKTAIL GLASS [JC JAPANESE CG-001
Garnish: No
Color:
Necessary equipment:
Blender
Superbag (filter bag)
9 COCKTAILS
marine / sparkling / citrus
35 ml Savorray Oyster Gin
45 ml Cordial Yuzu & Shiso
70 ml Prosecco
Method: Build
Glass: MEDIUM RIPPLE ORIENT COUPE GLASS [ROCG-002]
Garnish:
Color:
PAITING "MUMBAI" strong / spicy / herbal
50 ml Whiskey infused Carry leaf
20 ml Indian Vermouth Rosso
5 ml Amaretto
2 drop Cacao Bitter
Method: Stir
Glass: Barkraft Japanese Kimura-Martini Glass [BK45-03]
Garnish: Maraschino cherry
Color:
35 ml Hydrolate Timut Pepper
35 ml Grapefruit Cordial
5 ml Rose Water
55 ml Tonic Splash
3 drop Green oil
Method: Carbonated
Glass: Rocks
Garnish: Green Oil
40 ml Mint Rieslin Na
20 ml Gin NA
40 ml Cordial Raspberry
2 drop Foamer
Cooking method: Shake & straine
Glass: Goblet
Garnish: Sublimated raspbe
35 ml Vanilla Vodka NA
10 ml Salt Choco Syrop
35 ml Espresso
15 ml Blacckurant cordial
Cooking method: Shake & straine
Glass: Tini
Garnish:
30 ml Lumi & Blackkedberry cordial
45 ml Red Wine NA
15 ml Coconut Water
3 drop Foamer
Cooking method:
Glass:
Garnish:
30 ml Bamboo Cordial
60 ml White Wine with Shiso
10 gr Olive
5 ml Yuzu Juice
Cooking method:
Glass:
Garnish:
45 ml Infuse Green Coffee
35 ml Cordial Avocado & Cucumber
10 ml Lime Juice
3 drop Foamer
Cooking method:
Glass:
Garnish:
50 ml Cordial Lychee
10 ml Syrop Rose
120 ml High Soda
Cooking method: Carbonated
Glass: Highball
Garnish:
60 ml Cordial Sagan Dailya & Apple
120 ml High Soda
Cooking method: Carbonated
Glass: Highball
Garnish: