Bar Deco

Silent Pool Gin, Cocchi Extra Dry, Bybi Honey Distillate, Lemon Husk, Linden Blossom

The name 'Bee’s Knees' comes from Prohibition-era slang, meaning excellent. This cocktail is a twist on the Gin Sour, enhancing floral and citrus elements with Bybi Honey Distillate and modern techniques.

Rémy Martin 1738, Licor 43, Brown Butter, Brioche, Date Seeds, Chicory Root, Hojicha, Carob

What if the Carajillo didn't have any coffee? Most trace the Carajillo back to 19th-century Cuba when soldiers spiked their coffee with high-proof spirits. This version is infused with brioche bread, roasted date seeds, hojicha tea, carob, and cherry juice.

Campari, Cocchi Storico Vermouth, Bombay Sapphire, Cacao, Olive

The Negroni is a pillar of aperitivo culture, and our version pays tribute while reimagining its backbone. Cocchi Storico vermouth is infused with cacao nibs, adding a layered bitterness with a chocolate edge, reinforced by a dash of chocolate bitters. To push the boundaries further, we fat-wash Bombay Sapphire with olive oil, creating a silky mouthfeel and a subtle green savoriness. A touch of Paranubes brings earthy depth, rounding out the balance. The result is familiar yet distinct—a Deco signature that feels both timeless and new, built for lingering moments before dinner.

Campari, Cocchi Americano, Baijiu, Goldenberry, Apple

The vivid red of Campari represents the Redshirts, Garibaldi’s volunteer army from Northern Italy, while the orange juice stands for Sicily in the South. Together they symbolize the unification of Italy, Garibaldi’s life's work. In our version, we continue that tradition of storytelling by swapping Sicilian oranges for produce from Uruguay; apples and goldenberries. Their flavor is lifted with hints of orange blossom, while a touch of Baijiu adds fragrant notes reminiscent of pineapple and mandarin. Finally, balance comes through verjus, vinegar, and Cocchi Americano.

Taffel Aquavit, MURI Passing Clouds, Champagne, White Tea, Mulberry, Blackberry, Raspberry, Shio Koji

The Kir Royale began as a variation on the Kir — a 19th-century French favorite. This version is served warm with a base of caraway-forward aquavit, champagne, and MURI Passing Clouds, featuring layers of carbonic macerated raspberries, darkened blackberry syrup, and shio koji.

Bacardí Carta Blanca, Mint, Melon Absinthe, CO2

The Mojito is as much about mint as it is about rum—yet fresh mint can be fragile and wasteful. To preserve every part, we treat the leaves and stems with enzymes, capturing their bright green flavor while preventing bitterness or oxidation. The result is pure, lasting freshness. To build on this, we add a cantaloupe distillate made from fermented melon flesh and skin, lending a juicy depth, and balance it with a subtle touch of absinthe for sharp herbal contrast. The final step: carbonation, which transforms this Mojito into a crisp, sparkling take on a classic summer refresher.

Undone No. 7 Orange Bitter, Goldenberry, Apple

Undone No.1 Jamaican Dark Cane, Amalfi Coast Zero, 3 Coins Fig Leaf Soda, Ube, Pineapple, Amalzie, Oat

Undone No.1 Jamaican Dark Cane, Oak Mace, Birch Bark, Blend of Spices, Caramel Yoghurt, Fever-Tree Refreshingly Light Cola