Each cocktail blends a process-driven and ingredient-led approach, using flavours such as beetroot, corn, green shiso and piquin chilli from the kitchen, transformed through the in-house lab.
The bar lab, in the style of an open kitchen, uses processes ranging from fermentation and sous-vide to cryo-concentration, sous-pression, infusions and distillation. Algorithmic pairing is used to create flavour combinations such as the piquin chili, pandan and fig leaf kefir.
Cocktails include the Paris, Pennsylvania, a combination of Beurre Noisette-washed Hennessy cognac with peach-infused Eminente 7y rum and notes of Earl Grey. The Bank Exchange is a take on the classic Pisco Punch, combining La Caravedo Torontel Pisco with pineapple and raspberry notes, with a touch of spiced ruby port. The long version replaces the ruby port with in-house fig leaf Kefir.
