Signature Cocktails with a Story
My bar is full of drama and liquid diary entries. Every cocktail here is inspired by a scandalous story or a far-off trip.
My Espresso Martini is a cherished recipe, born from a deep affection for coffee. It's a curious mix that's guaranteed to get you on your feet.
The Name Dropper is for when you're feeling sophisticated. It's a smooth blend of walnut-infused whiskey and salted pistachio, served over a large, clear ice cube.
This is the Cast Away Collins, a tribute to my trips to the coast. The curry leaf infusion gives it a flavor reminiscent of distant shores and sea breeze.
A tribute to my beloved 1927 film, the Wildcat of Bombay is a vibrant journey through the streets and spices of India, with a tequila kick.
Here's the Wildcat of Bombay in the making. It's a spicy, bold tequila-based drink that captures the energy of the city it's named after.
The Breakfast Bramble is my idea of a perfect morning ritual, served in a teacup. It’s a rejuvenating concoction, whether you have it at dawn or dusk.
A closer look at the Breakfast Bramble, served in a delicate, vintage-style teacup and saucer, garnished with a dried citrus wheel and an edible flower.
Inspired by my favorite book, the Hotel Du Lac captures the essence of a love story. It's a layered, romantic drink with a foamy top, branded with my seal of approval.
The Hotel Du Lac, perfectly styled. This foamy, pink-hued cocktail is served with my custom 'Apotheca' card, hinting at the secret remedies and stories behind my drinks.
Watch the creation of the Hotel Du Lac. The process is as intricate as the story it tells, ending with my signature stamp on the foam.
About Signature Cocktails with a Story
You won't find boring drinks here. I use clear, hand-cut block ice to make sure your glass stays cold without the dilution. Plus, watch out for the edible perfume sprays and stamps on the foam—every detail is designed to make the first sip feel like a secret.
My cocktails are basically my diary entries served over ice. Take the Cast Away Collins, for instance. I created it to capture the salt and spice of coastal trips, using a curry leaf infusion that hits just right. Or the Wildcat of Bombay, which packs a tequila punch and honors a 1927 classic.
I do not just pour spirits. I layer flavors using house-made botanical syrups, betel leaf sour mixes, and passionfruit reductions. My bartenders treat the bar like a stage. You will see them using vintage teacups for the Breakfast Bramble or branded stamps on the Hotel Du Lac foam.
If you are watching your intake, the Zero-Proof Botanical range has just as much character as the boozy stuff. My menu changes with the season, so whether it is a sultry summer evening or a crisp winter night, the drink in your hand will match the mood. Pull up a chair, pick a glass, and let me know which tale you are ready to hear first.
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