The Cocktail Architect created a new summer menu inspired by a twist on the classics. Using all local and seasonal produce. Highlights of the menus included a cardamom daiquiri complete with a dehydrated lime wheel, a spicy corn margarita with a black salted rim and a Thai gimlet with kaffir lime dust.
The Cocktail Architect was hired to launch the hotel bar in time for high season. After consulting with the chef on key ingredients, visiting local farmers and spice markets, a well balanced menu was created. The job was completed with a spirits education and service standard training.