Per Se secures spot on Bacchanalia menu

Portuguese aperitivo Per Se features on the new cocktail menu at London restaurant Bacchanalia, supported by its UK distributor Friarwood.

Per Se is used as an ingredient in the Non Parlo Americano cocktail, which head bartender Paulo Azevedo makes with Lillet Blanc, tomato liqueur, strawberry, and soda.

Of the cocktail, Azevedo said: “Inspired by the classic Americano, we sought to introduce a savoury element to its inherently bittersweet profile.

“A foam of salty smoked tomato air further enhances the drink’s umami notes.”

Per Se is produced in Portugal and is a blend of 24 botanicals, with notes of cardamom, orange, Jamaican pepper and Portuguese hops.

Tiago Mira, head of bars at Bacchanalia, said of the menu and Per Se: “Our aim is to take our guests on a flavourful journey, turning our menu into an invitation to the finest expressions of Mediterranean heritage.

“The inclusion of Per Se in our cocktail menu is a testament to this vision, offering a taste of history with a contemporary twist.”

Bacchanalia is known for its Mediterranean-inspired food and drink, and has space for alfresco dining, as well as a weekly line-up of live events.

Nelson Bernardes, spirits portfolio brands manager at Friarwood, added: “We are thrilled to partner with Bacchanalia. The venue’s embodiment of Mediterranean culture and festivity perfectly complements the Per Se ethos.”

Friarwood launched Per Se in the UK last year.

The company has also recently helped its other brands, Tromba Tequila and Ron Carúpano, to feature on London cocktail menus.

Previously just dealing in wine, the company expanded into spirits in 2023. The Spirits Business spoke with managing director Ben Carfagnini about the reasons behind the move.