N O Y A A
GINSENG GIMLET citrusy / zesty / herbal
25 ml Sochu 25%
25 ml Timut Distillate
40 ml Cordial Ginseng & grapefruit
10 ml Grapefruit Soju
Method: Stir
Glass: Сeramic
Garnish: Jelly
TERRITORY OF SMOKE smoky / fruity / spicy
35 ml Мezcal
10 ml Baiju
40 ml Cordial cinammon & smoked pineapple
Method: Stir
Glass: Oldie
Garnish: Palo Santo Smoke
FERMENTED PENNICILIN spicy / honey / citrusy
15 ml Ginger liquer
45 ml Whiskey
30 ml Cordial Fermentation lumi & honey
10 ml Lemon
3 drop Foamer
Cooking method: Shake
Glass: Ceramic
Garnish: Caramelized ginger slice with chamomile flowers + Island
Chamomile perfume
HODZICHA SOUR
smoked / berry / spicy
40 ml Hodzicha Tea Rhum
35 ml Strawberry & Chipotle Cordial
15 ml Umesu
Cooking method: Stir
Glass: Ceramic
Garnish: Chocolate Edible Coin
KOJI - BISQUE SOUR umami / citrus / fruity
30 ml Lime Vodka
30 ml koji Water
30 ml Mango bisque curd
2 drop Foamer
Cooking method: Shake
Glass: Ultra-thin rocks glass with ice ball
Garnish: Three shrimp on a skewer
UMAMI STYLE
umami / marine / mineral
35 ml Scallop Rum
15 ml Lychee Liquer
30 ml Mineral Cordial
3 drop Sea Salt Solutiom
15 ml Fino Sherry
Cooking method: Stir
Glass: A sophisticated, tall glass from Nik & Nora
Garnish: Print on sugar paper and a small portion of scallop ceviche
KOI NEGRONI
bitter / herbal / fruity
40 ml Gin with lime leaf
20 ml Suze
30 ml Cordial lemongrass & melon
Cooking method: Stir
Glass: Salazar rocks with Ice cube
Garnish: Jelly KOI
BEIRUT SOUR
spicy / floral / citrusy
15 ml Pastis
30 ml Tangirene Vodka
40 ml Grapefruit Superjuice
20 ml Sirop
3 drop Foamer
5 ml Rose Water
Cooking method: Shake
Glass: Tini
Garnish: Rose Petal
SAFFRON NEGRONI
bitter / herbal / spicy
40 ml Saffron Gin
20 ml Campari
30 ml Cordial mango & strawberry
Cooking method: Stir
Glass: Highball Jimmy Eltsin
Garnish: Chilly threads
ZAATAR SPRITZ
fruity / spicy / dessert
30 ml Vodka Infused Dried Apricots
40 ml Apricot brandy with tonka beans
70 ml Prosecco
Cooking method: Carbonated
Glass: Highball
Garnish: Zaatar crust
QAHWA MARTINI
coffee / spicy / creamy
30 ml Espresso
40 ml Tonca beans & Vanilla Vodka
15 ml Green & black cardamon syrop
10 ml Spiced coffee liqueur
Cooking method: Shake
Glass: Niki
Garnish: Salted edamame beans on a skewer
30 ml Sesame Whiskey
30 ml Jerez Oloroso
30 ml Amaretto
Cooking method: Stir
Glass: Niki
Garnish: Sesame oil
BARBERRY MARTINEZ
berry / spicy / herbal
45 ml Gin on bay leaf
45 ml Rosso Vermouth infused Barberry
7 ml Maraschino
2 drop Orange Bitter
Cooking method: Stir
Glass: Tini
Garnish: Maraschino cherry on a skewer
PEACH SBAGLIATO
sparkling / fruity / herbal
50 ml Vermouth Otto`s
20 ml Suze
70 ml Cava
3 drop Peach Aromatic Bitter Truth
Cooking method: Carbonated
Glass: Oldie
Garnish:
BLUE CHESSE SOUR
gastronomic / fruity / floral
30 ml Pisco
20 ml Blue cheese Infuse
40 ml Pear Cordial
5 ml Jasmine Sirop
3 drop Foamer
Cooking method: Shake
Glass: Niki Jimmy Eltsin
Garnish: Blue Cheese
10 gr Muscat
40 ml Gin
20 ml Suze Bitter
20 ml Lemon juice
10 ml Sugar
Cooking method: Shake
Glass: Oldie / Ice Cube
Garnish: Muscat Grape
OLIVE HIGHBALL
carbonated / aperitif / gastronomic
35 ml Dry Vermouth
35 ml Fino Jerez
3 drop Aromatic Olive Bitter Truth
2 drop Aromatic Orange Bitter
70 ml Tonic
Cooking method: Carbonated
Glass: Highball
Garnish: Olive
LAVANDER FIELD floral / perfume / fruity
35 ml Roku Gin Elderflower
40 ml Lavander & Apple cordial
15 ml Rosolio
80 ml Foam Lilac
Cooking method: Stir
Glass: Rock Jimmy Eltsin
Garnish: Cornflower flower
RETZINA COLLINZ
citrus / pine / carbonated
45 ml Camara Retzina
65 ml Содовая
30 ml Cointreauo
Cooking method: Carbonated
Glass: Highball
Garnish: Evcalyptus
DERBY MARTINI
dry / fresh / fruity
