OUR COCKTAILS

In human history, no sooner had the first settlements appeared, than the primal need to categorise the world arose. The most basic of these was the recognition and cataloguing of elements, earth, fire, wind, water. There are countless variations in every culture and every organizing system.

When we approached our cocktails, our beers and our spirits, We realized that the same elementary basics apply to them all. We have created our cocktail program around five key Elements – grains of paradise, water of life, hops & bitters, Fermentation and co2 & bubbles. A journey awaits.

Curated by
Pankaj Balachandran & Arijit Bose, barback collective Along with our bar manager Santosh Kukreti.

DA VINCI’S CODE

CONTEMPORARY | REFRESHING | EASY

Sous vide vermouth and aniseed liqueur with dried rose petals, spiked with rice vodka, balanced with citrus and unrefined sugar, flavoured with granny smith juice.

SERVED CHILLED IN A GOBLET GLASS

SMOKEY AFFAIR

PROGRESSIVE | REFRESHING | AROMATIC

Smoked grain and herbs with gin, gravity-filtered white chocolate liqueur, homemade dill cordial and lime topped with quinine water.

SERVED CHILLED IN A HIGHBALL GLASS

OFF THE COB

FUTURISTIC | RICH | NUTTY-GRAINY

Butter corn washed whiskey and homemade gravity-filtered dark chocolate liqueur cured over 24 hours, mixed with unrefined sugar and balanced with lemon juice.

SERVED IN AN OLD FASHIONED TUMBLER

BARLEY & MI

CONTEMPORARY | LIGHT | FRUITY

Sous vide barley with honey, citrus, spiked with gin and bitter liqueurs topped with quinine water.

SERVED CHILLED IN A GIN AND TONIC GLASS

GRAVITY CLARITY

PROGRESSIVE | SWEET-SOUR | FUNKY

A classic penicillin clarified with milk and gravity-smoked with Islay Whisky. A refreshing clear cocktail.

SERVED CHILLED IN AN OLD FASHIONED GLASS

CARMINE

FUTURISTIC | SPIRIT FORWARD | COMPLEX

Cold infused forest berry vermouth with bitter liqueurs and gin.

SERVED IN A CHAMPAGNE SAUCER

HOP-TEA-MUM

CONTEMPORARY | REFRESHING | BITTERSWEET

Homemade hop-smoked tequila, sweetened with pineapple arugula tea syrup and balanced with lime juice and a touch of sparkle.

SERVED CHILLED IN A CHAMPAGNE FLUTE

SPICE TRADE

FUTURISTIC | COMPLEX | SPIRIT FORWARD

Whiskey, with unrefined sugar, spiced with dry spices and vanilla, topped with bitters for balance.

SERVED CHILLED IN AN OLD FASHIONED GLASS WITH A HAND-CARVED BALL OF CLEAR ICE

WABI SABI

PROGRESSIVE | SWEET SOUR SPICY | TANGY

Our take on a classic whisky sour with bird chilly IPA cordial, bitter oils, lemon juice and whisky.

SERVED IN AN OLD FASHIONED TUMBLER

SUPERMELON

CONTEMPORARY | REFRESHING | EASY

Easy refreshing sipper created with homemade watermelon wine.

SERVED CHILLED IN A WINE GLASS

BEET TAPACHE

FUTURISTIC | COMPLEX | SAVOURY

Home-fermented beetroot sweetened with honey, balanced with Himalayan salt saline and spiked with tequila.

SERVED IN A GOBLET GLASS

APPLE UPSIDE DOWN

CONTEMPORARY | TALL EASY | REFRESHING

A simple twist on the highball with Monkey Shoulder, fermented apple cider and home made gingerbread syrup, balanced with citrus.

SERVED CHILLED IN A HIGHBALL GLASS

FORGIVE & FERNET

FUTURISTIC | TALL EASY | REFRESHING

Our take on a classic Ramos fizz. A tall refreshing cocktail, made with pisco, homemade vanilla syrup, flavoured with Fernet-Branca and fluffed with egg white and cream.

SERVED CHILLED IN A HIGHBALL GLASS

NOT A COLADA

PROGRESSIVE | LIGHT | AROMATIC

A light and bubbly version of a classic pina colada.

SERVED CHILLED IN A TULIP GLASS

NIGHT CAP

PROGRESSIVE | FULLER | AFTER-MEAL

Our ritual, the perfect end to a beautiful evening, made with rum, stout beer and coee liqueur

SERVED IN A TUMBLER