Sorano, the Italian fine dining den on Ho Chi Minh Sarani plans to make dining more fun with a new range of cocktails. The menu goes by the theme of ‘Beyond the Liquid’ and explores a plethora of ingredients that are generally not what you think of when it comes to cocktails.
“Calcutta is a vivacious city with a penchant for the new, so F&B brands need to cater to niche tastes and evolving desires. Alongside our authentic Italian cuisine,we have been a house of innovative craft cocktails since the beginning and this time, we want to disrupt the cocktail culture brewing in the city. Roping in a head mixologist with international experience and revolutionary creative thinking has been key in realising this next step for the brand. Every cocktail connoisseur is constantly seeking something better than what they had yesterday and our new signature cocktails are the drink of tomorrow,” said Saket Agarwal, partner, ManifestHospitality.
The Telegraph gets you the deets.
Butter Me Up: One for cinema lovers. This popcorn-fragrant cocktail comes with buttered popcorn and a hint of wild flavours and is finished with the theatrics of the popcorn garnish. Popcorn butterfat-wash Bourbon with a hint of porcini is the star note of this drink.
Mind of a Coconut: An interesting concoction reflecting the bartender struck of balancing complex flavours. A coming-together of tropical and Mediterranean, this drink brings together coconut oilfat-wash vodka, clarifiedlime and mix-up nature drip oil.
Shadow of manhattan: Withevasive and complex layers, this drink pairs cheese and wine with hints of nutty and earthy flavours. The fusion of nuts and cheese to fat-wash scotch is unheard of in the city.
Paramour: Crafting a relationship between unlikely lovers, this elixir introduces an amalgamation of mushroom, citrus paradise and red grape. The umami taste of mushrooms pairs unexpectedly well with the citrus notes of the wine and grapes.
El Diablo: Inspired by the ElDiablo which means ‘devil in Spanish, this elixir is an adventure with distinct flavours of grassy vanilla, a hint of coconut and pairing tangy and tart profiles, with tropical sweetness and spice. It has pandan leaf-infused tequila and notes of tamarind for the tang.
