Signature Cocktails & Modern Twists

CHROMA is built around a simple idea: colour should not sit on top of a cocktail as decoration. It should explain how the drink tastes. The serve begins with a yellow tropical Margarita base, adds a soft blue coconut and orange foam, then finishes with a tart red roselle spiral. Passion fruit and sweet corn create fruit, body and vegetal sweetness. Blue Curaçao moves the Margarita's orange note into the foam. Roselle adds acidic, floral contrast.

Ube Alles is a modern sparkling highball built with Japanese rice shochu, ube, jasmine and calamansi, finished with a light coconut-vanilla foam. The drink explores how shochu can support earthy, floral and citrus flavours without losing freshness.

Wine cocktails are back in a serious way, but they need to be handled carefully. Done well, they can make a bar menu feel lighter, more food-friendly, more seasonal, and more approachable. Done badly, they can make the menu feel cheap, confused, or worse, like the bar is trying to hide leftover wine under fruit juice.

A signature cocktail does not need multiple homemade ingredients or theatrical service elements to be memorable. Smoke Signals is a savoury Dirty Martini built around charred celery gin, dry vermouth, fine-filtered olive brine, and a few drops of olive oil. The recipe focuses on flavour, temperature, balance, and texture rather than additional aromas or tableside presentation.

A good La Vie en Rose cocktail should not taste like perfume in a glass. That is the main trap. Rose, vanilla, cardamom and citrus can turn elegant very quickly, but they can also become heavy, sweet or soapy if the balance is wrong.

The Midas Touch is a stirred, spirit-forward cocktail built for two things: bitter structure and controlled texture. It follows the broad logic of a Boulevardier, but takes the drink in a darker, softer, and more savoury direction. Rye brings structure, Campari adds bitterness, Umeshu rounds the middle, and a Pedro Ximénez and white miso glaze gives extra depth and a silkier finish.

Sol De La Tarde is a modern Paloma-style highball built around contrast. It starts with the familiar shape of tequila, citrus, and sparkling lift, then shifts in a more distinctive direction with yellow bell pepper. That single ingredient changes the center of the drink. Instead of tasting like a standard grapefruit refresher, it becomes brighter, slightly savory, and more memorable, while still staying easy to drink.

If you want a December cocktail that feels instantly festive without being complicated, an Old Fashioned is the perfect canvas: strong, warming, and built for slow sipping. This version borrows its signature aroma from panettone—the classic Italian Christmas sweet bread, buttery and soft, usually dotted with candied citrus peel and dried fruit.

Most Gin & Tonics start from the same place: a dry gin, a standard tonic, a citrus wedge. The Dreamer keeps the classic structure, but changes where the flavour work is done.

The Whiskey Sour is a timeless cocktail, beloved for its balance of spirit, citrus, and sweetness, crowned with a velvety froth of egg white. But in today’s era of creative mixology, classics are meant to be reimagined. Enter the Lager Whiskey Sour - a twist that merges the malty bitterness of beer with the familiar structure of the sour, resulting in a drink that is complex, refreshing, and modern.

Italy is celebrated for its bold flavors and fragrant ingredients, and the De Curtis (an italian famous actor) beautifully captures

The "Like a Boss" cocktail represents the evolution of the modern spirit-forward drink. It is a sophisticated composition that challenges the traditional boundaries of mixology by introducing savory, Umami elements into a classic bitter-sweet framework.