Inspired by South Indian drink traditionally consumed to aid digestion, this cocktail balances green chilli heat, silky yoghurt whip, and cooling curry leaf–caraway aromatics.
Floral and elegant, this tequila-forward cocktail blends hibiscus cordial and rosso vermouth into a softly bitter, gently sweet sip that lingers on the palate.
Tequila meets Shio Koji in this complex salinity that amplifies the agave, velvety mouthfeel, culminating the experience with the garnish, a torched cherry tomato.
A drink with citrus upfront and depth as you go, it starts fresh and finishes complex, with every element tuned to shine without overpowering the sip.
This drink shifts from crisp, bright sips to a playful chilli-wasabi kick, lifted by tequila, mezcal, peach-coriander, and pineapple soda, creating a unique balance of heat, freshness, and lift.
It highlights tequila’s finesse through an Asian lens, with cooling cucumber, soft basil aromatics, and a restrained, quietly powerful finish.
This blue pea–infused tequila gives a celestial hue without overpowering the spirit, while rosemary and lavender adds a soft, aromatic orbit around crisp agave notes.
This raw mango cocktail flips the script: sharp, grassy, and savory-sour, with a strong spice flavour from the brilliant house-made chilli liqueur.
According to Bar Consultant Shatbhi Basu, it is where passion fruit and mango dance a saucy salsa with fiery tequila and a hint of spice. It's fresh, aromatic, and bursts with flavour when sipped through some Tajin salt.
Inspiration turns bread and butter into art, with ice cured in coconut oil, cacao butter, and sourdough bread that gives it the feeling of a Jackson Pollock painting.
Garden of Jalisco is tequila in slow motion, Don Julio 1942's vanilla-oak richness softened by citrus and grape, perfumed with jasmine adding perfume without pushing the drink into sweetness overload.