Each exquisite sip of every precisely poured Antasia cocktail tells a story of patient craft, modern mixology techniques, and bar-made small batch ingredients: espume of yuzu and three different teas – lemon verbena, Greek mountain and sage; thermo-mixed herb syrups; freshly-squeezed cordials; homemade Cypriot rose water; daily pressed fruit purees and much more.
United in their purity, vibrancy and health-giving properties, hero ingredients from Japan – like plum liquor Umeshu, yuzu, kumquat, mandarins and ginger – combine with the earthy fragrance of Cypriot lemons, olives, basil, and forest honey to narrate tales of cultural cohesion in creative cocktail form.
Inspired pairings of highball cocktails with bar menu specials allow for further flavour explorations. Mizuwari – a tasty twist of whisky, soda and orange blossom – matches with Miso Glazed USA Beef Ribeye Steak, while Pad Thai Noodles are complemented by a zingy Geisha, comprising gin, citrus vinegar, bitter mandarin, yuzu and honey.
Then there’s our home-made falernum – a secret blend of overproof Caribbean rum, cloves, nutmeg, ginger, lemon, orange and lime peels and more that elevates our cocktails with a wholehearted whole-plant kick. Part of our master mixologists’ mission of striving for zero waste, it joins the creativity and class of dehydrated almond cocktail rims; bitter mandarin made from spent peels; and home-made lemon oil from zesty ‘leftovers’. For flavours this pure and this considered, it has to be Antasia.