The memory of campfires, the smell of
crackling wood in fire, a bottle of wine that couldn't
be missed there and the sun setting over the horizon.
A fresh but woody cocktail, built mainly on friendship , wine, with a splash of whisky for balance. A
slightly more challenging drink for anyone who
loves a balance of light flavours.
ADAM
Mezcal Ojo de Tigre, almonds,
Cocchi americano, Luxardo Bitter,
orange bitters and Lego.
A childhood spent on the smoky main street of
Vinohradská, a love for marzipan, a love for
Lego, and last but not least, in a more mature line,
the love for Mezcal.
A light smoky drink like "mezcal negroni" with
unique service (get your cameras ready :D ), full of
flavour and a gentle aftertaste of almonds.
Marriage, family, best friends and a love for ingredients and work. All of these things gave me the place
you're sitting in right now. The bar. There is nowhere more home for me. I took my most favorite
ingredients and to make it not so easy, I set myself
the task of creating an exotic tiki drink. Which I
dont prefer to mix. :D
A longer, refreshing, exotic drink flavored with Palo
Santa and coconut. Tiky with ingredients that
would go better in a dry old-fashioned cocktail.
When a was kid, making syrup out of aronia never
made sense to me. The fruit was small and hard, and
it was an whole afternoon's work. The flavor was
bitter, "but it's so healthy." my mom always said.
I've moved to Prague for coffee and being barista,
and as i get older from time to time i miss those
Sunday afternoons with aronia.
Kind of an aronia spritz, with a hint of bitterness,
light notes of specialty cold brew coffee and orange
blossom aroma.
VILÉM
Jack Daniels, honey water, caramel liqueur,
nutmeg soda, lemon bitters
First raves in the culture house as a dishwasher guy.
Shots of Jack Honey
because, so young, so sweet and yummy. Liberec
rave from 2015 in a glass,
transformed into a classy highball drink. Swag as
f*ck.
A longer drink with honey sweetness,
refreshing nutmeg soda, garnished with honeycomb.
Make such a dope drink, with just "ordinary" Jack D.
That takes some skill.
Mushrooms, butter, bread...it's home for me.
Walking barefoot through the woods in the Tatra
Mountains on moss glistening with fresh dew and
picking mushrooms at my grandfather's old spots.
Then drying them at home to preserve the smell all
year round, so we could smell them whenever we
wanted. To add to that the smell of browned butter
and fresh bread, is the perfect combination. Just in
time for Christmas, we then use them in a "Machan-
ca" with classic spices and enjoy that beautiful
combination...mushrooms, butter and bread.
One of the most beatiful old-fashioned cocktails
ever mixed here. Don't be afraid of the combination.
It's beautiful, it's simple and it's great.
MICHAL
Gin, hubba bubba, Bonanto, Lillet,
a drop of lychee, tonic
"Bubble gum Hubba bubba is great, it's so 90s, and I
chew a lot of gum back then." :D
That's all we got out of Michael, but there's no need
for more. :D We were quite skeptical about this
drink, but its actually pretty grown up cocktail.
Gin, fruit, bitters, and slightly bubble gum at the
end. The glass is unique, the service is beautiful, the
balance of the cocktail is awesome.
Nothing to complain about.
Hot summer at the swimming pool where my dad
bought lemon ice cream and then took me to
a classic oil-and-ketchup Langoš with a bunch of
cheese on top.
The only "frozen" cocktail on the menu, also a most
refreshing one. Lemon... just lemon and it makes
such a lovely signature cocktail that tastes like
nowhere else.
And the langoš? That goes with it, too. :)
A complete memory in a drink.
TOMÁŠ
Vodka, green tea, strawberries, spanish
vermouth, Hibernal late harvest,
raspberry leaf foam.
When we wanted a fancy drink in a pub in Moravia,
it was vodka and Nestea green tea/strawberries.No
ice, no lemon, no nothing, and it was yummy. :D
A shorter cocktail, full of green tea, a subtle hint of
strawberries and wine from Moravia where Tomas is
from. Nice balance, with surprising flavour.
Proof that even strawberries with green tea can be
made into something beautiful and surprising.
A drink as a throwback to my native Cuba, where
fermented pineapple drink is on ration, the flavour
of which I wanted to get into the drink, as well as
the aggressive taste of aguardiente unaged cane
spirit. A sense of the true non-commercial tastes
and feel of the Caribbean. The perfume in the end as
a memory of my grandmother Carmen Rosa.
A short, refreshing daiquiri in a new take on
fermented pineapple, with a subtle aftertaste of
banana and nuts.
