Mixology
Indigenous Botanicals: Crafting the House Pour
How we built our signature cocktail menu by foraging local herbs and collaborating with progressive Georgian distillers to capture the taste of the region.
The Article Content:
A truly great bar program should not just replicate global classics; it should act as a liquid reflection of the landscape just outside its doors. When designing the cocktail menu for the central hub, we made a conscious decision to look past standard imports and build our pours entirely around the unique flora and progressive distillers of Georgia.
Our house cocktails are engineered using indigenous botanicals, wild herbs, and locally crafted spirits. We work closely with regional distillers who are redefining traditional chacha and Georgian brandies, using them as the complex, aromatic foundations for our drinks.
The craft of the pour here is highly deliberate. From the hand-cut, crystal-clear ice that chills the glass without diluting the spirit, to the minimalist, single-ingredient garnishes, every step is an exercise in precision. The result is a slow-drinking culture that encourages our guests to sit back, listen to the vinyl spin, and taste the distinct, earthy character of Kutaisi in every glass.