Unfold and Explore new Artesian cocktail menu

The world’s best bar the Artesian is inviting guests to delve deeper into their drinks and discover new experiences through its new cocktail menu, Unfold and Explore.

Digidiva is one of the new cocktails available at The Artesian, made from Albolut Elyx, Sherry, Cypress, Aqua di Cedro and seasonal botanicals

Designed by head bartender Alex Kratena together with Simone Caporale – who was crowned world’s best bartender at Tales of the Cocktail’s Spirited Awards – Unfold and Explore was inspired by restaurant tasting menus, and has been designed to encourage guests to try a starter cocktail, main and dessert.

“We told ourselves, whatever we do next must be from scratch and we always go outside our comfort zone – that’s where things happen,” explained Caparole.

“We wanted to push ourselves to create new things, give our customers a new experience and the chance to try something different.

“We want guests to not only taste their drinks, but really explore them as well using all their senses, that’s why we’ve created drinks such as Camouflage, served in a gold pineapple.

“There is no pineapple ingredient, so it plays tricks on the mind and really engages the consumer to think about what they’re tasting – that’s what we want to achieve.”

From the menu’s physical appearance, which was printed in Japan on textured paper, to the cocktails themselves, Unfold and Explore is aimed at inviting guests to unfold new experiences and explore unusual, innovative ingredients from gemstones and golden nuggets to leather mushrooms and caviar.

Pioneering techniques have been incorporated to create several of the drinks, including a homogeniser and Le Whaf – a device used to vaporise the cocktail, Selfie Compatible.

Each cocktail is marked with one, two or three lines as an indication to the complexity of flavour and three non-alcoholic cocktails are also included within the menu’s list.

“You don’t need alcohol to make delicious drinks,” explained Caporale. “In a restaurant you have vegetarian dishes next to beautiful steaks, so we have not separated the non-alcoholic drinks from the alcoholic ones.”

Launched just seven months after the bar’s Butterfly menu, Caparole said he is already working on next year’s menu but insists the new cocktail selection will be available for the next 12 months.