Our laboratory develops house-made extracts, distillates, clarifications, fermentations and infusions. Each cocktail is the result of meticulous experimentation, where botanical tradition and contemporary technique come together in a single creation
Formula 1
Project: Equinoccio
EUR 18
- 100 ml Rhubarb and Tonka Water
- 25 ml Jasmine Tea
- Koegler Sparkl Ing Verjus
- Technique: Cordial, Infusion
- Profile: Refreshing, Citrusy, Delicate
- Pairing: Wakame and Cucumber Salad
Formula 2
Project: Calm
EUR 20
- 40 ml Roku gin redisti lled with red shiso
- 60 ml white tea cold brew
- 10 ml vanilla and jasmine
- Drops of sesame oil
- Technique: Redistilled,Cordial
- Profile: Silky, Velvety, Enveloping
- Pairing: Vegetal Dim Sum
Formula 3
Project: Yugen
EUR 21
- 35 ml Don Julio Blanco Tequila Redistilled With Green Apple
- 20 ml Curaçao Yuzu Liquor
- Hojicha Soda
- Technique: Redistilled, Infusion
- Profile: Light, Refreshing, Sweet
- Pairing: Peking Duck Bao
Formula 4
Project: Saku
EUR 20
- 35 ml Roku Gin Redistilled With Green Shiso And Lemon
- 10ml Sake
- 50ml Strawberry and Cherry Cordial
- Technique: Redistilled, Cordial, Centrifuged
- Attributes, Dry, Fruity, Elegant
- Pairing: Dark Chocolate, Umeshu and Raspberry
Formula 5
Project: Dream
EUR 18
- 50 ML Verjus Kloeger Rosé
- 2.5 ML Yuzu
- 20ML Lychee
- Jasmin and Peach Soda
- Profile: Citrusy, Refreashing, Tannic
- Pairing: Tomatillo Aguachile, Hamachi
Formula 6
Project: Open
EUR 20
- 35 ML MEZCAL
- 50 ML Nashi Pear Cordial
- 5ML Lapsang Souchong Tea Reduction Cedarwood Tincture
- Technique: Cordial, Macerated
- Profile: Smoky, Complex, Contemplative
- Pairing: A5 Wagyu Nigiri
Formula 7
Project: Clarity
EUR 20
- 40 ml Ketel One vodka infused with Sencha tea
- 40 ml green apple and yuzu cordial
- 40 ml lemon verbena hydrosol
- 10 ml coconut milk
- Technique: Redistilled, Cordial, Clarified
- Profile: Citrusy, Refreshing, Light
- Pairing: Oysters with Ponzu Sauce, Hamachi Nigiri
Formula 8
Project: Breathe
EUR 20
- 35 ml shiso Liquore di Foglie
- 50 ml pea hydrosol
- 30 ml Thai Basil and Matcha Cordial
- 5 ml Koegler Verjus
- Technique: Redistilled, Cordial, Clarified, Nitro
- Attributes: Mineral, Dry, Deep
- Pairing: Natural Oyster, Eggplant Nigiri
Formula 9
Project: Echo
EUR 20
- 35 ml Toki Whisky
- 60 ml Cold Sobacha Infusion
- 30 ml Peach Cordial
- 10 ml Umeshu Liquor
- Saline solution (10%)
- Technique: Centrifuged, Cordial, Infusion
- Attributes: Toasted, Silky, Lingering
- Pairing: Korean Steak Tartare
Formula 10
Project: Umami
EUR 20
- 40 ml Kasu Sake Redistilled Known As Cipango
- 60 ml Cleared Tomato Water
- 15 ml Verjus
- Saline Solution (10%)
- White Miso
- Technique: Redistilled, Clarified, Cordial
- Attributes: Umami, Salty, Deep
- Pairing: Scallop Nigiri, Miso Butter
Formula 11
Project: Ember
EUR 21
- 40 ml Brugal 1888 Rum
- 50 ml Genmaicha tea infusion
- 5 ml white grape reduction
- Cacao tincture
- Saline solution (10%)
- Technique: Infusion, Cordial, Macerated
- Profile: Toasted, Dry, Deep
- Pairing: Eggplant Nigiri, Caramelized Miso
Formula 12
Project: Harmony
EUR 23
- 30 ml Hibiki Harmony whisky
- 10 ml Redistilled Toasted Rice
- 60 ml Jujube and Angelica Water
- Technique: Redistilled
- Profile: Dry, Smokey, Umami
- Pairing: Maegre Aburri Mango
Formula 13
Project: Balance
EUR 20
- Formula 13.1
- Oat, rose, basil
- 25 ml Roku Gin
- 5 ml Cardamom Gin
- 10 ml Basil liquor
- 80 ml Oat and Rose Water
- Formula 13.2
- Cucumber, Mango, Curry
- 25 ml Roku Gin
- 5 ml Cardamom Gin
- 30 ml Cucumber Water
- 60 ml mango and curry cordial
- Formula 13.3
- Fig, honey, saffron
- 25 ml Roku gin
- 5 ml cardamom gin
- 25 ml honey cordial
- 65 ml fig water
Formula 14
Project: Flow
EUR 19
- 35ml Maker´s Mark Bourbon
- 15 ml Giffard Abricot du Roisillon
- 30 ml Lemongrass and Ginger Cordial
- 30 ml Pandan Hidrolat
- 10 ml Supasawa
- 15 ml Oat Milk
- 2 Drops Saline Solution (10%)
- Technique: Cordial, Infusion, Redistilled
- Profile: Citrusy, Fuity, Creamy
- Pairing: Iberian Pork