Spring-summer

TIMOTHY
Donatus Orange Vetlin wine, Cognac Godet, forest resin, cask strengh whisky

The memory of campfires, the smell of crackling wood in fire, a bottle of wine that couldn't be missed there and the sun setting over the horizon.

A fresh but woody cocktail, built mainly on friendship , wine, with a splash of whisky for balance. A slightly more challenging drink for anyone who loves a balance of light flavours.

ADAM
Mezcal Ojo de Tigre, almonds, Cocchi americano, Luxardo Bitter, orange bitters and Lego.

A childhood spent on the smoky main street of Vinohradská, a love for marzipan, a love for Lego, and last but not least, in a more mature line, the love for Mezcal.

A light smoky drink like "mezcal negroni" with unique service (get your cameras ready :D ), full of flavour and a gentle aftertaste of almonds.

VOJTA
Palo Santo, bourbon, roasted coconut water, dry sherry, aged grappa

Marriage, family, best friends and a love for ingredients and work. All of these things gave me the place you're sitting in right now. The bar. There is nowhere more home for me. I took my most favorite ingredients and to make it not so easy, I set myself the task of creating an exotic tiki drink. Which I dont prefer to mix. :D

A longer, refreshing, exotic drink flavored with Palo Santa and coconut. Tiky with ingredients that would go better in a dry old-fashioned cocktail.

LUCKA
Aronia, specialty coffee, premium Cava, artichoke bitters, orange blossom aroma

When a was kid, making syrup out of aronia never made sense to me. The fruit was small and hard, and it was an whole afternoon's work. The flavor was bitter, "but it's so healthy." my mom always said. I've moved to Prague for coffee and being barista, and as i get older from time to time i miss those Sunday afternoons with aronia.

Kind of an aronia spritz, with a hint of bitterness, light notes of specialty cold brew coffee and orange blossom aroma.

VILÉM
Jack Daniels, honey water, caramel liqueur, nutmeg soda, lemon bitters

First raves in the culture house as a dishwasher guy. Shots of Jack Honey because, so young, so sweet and yummy. Liberec rave from 2015 in a glass, transformed into a classy highball drink. Swag as f*ck.

A longer drink with honey sweetness, refreshing nutmeg soda, garnished with honeycomb.

Make such a dope drink, with just "ordinary" Jack D. That takes some skill.

VLADIMÍR
Nettle leaf, , Suze, cachaca, Spanish vermouth, Sichuan pepper and mediterranean tonic

"Honestly, who hasn't been burned as a child with nettles." Lovely thought, that one memory can throw you a feeling of home, and childhood overall.

A top to bottom drink built on the flavours that go best with nettles. Refreshing with an herbal note, bitterness and acidity in the perfect balance.

NIKOL
Bourbon, forest mushrooms, butter, Cocchi americano, bread, spices

Mushrooms, butter, bread...it's home for me. Walking barefoot through the woods in the Tatra Mountains on moss glistening with fresh dew and picking mushrooms at my grandfather's old spots. Then drying them at home to preserve the smell all year round, so we could smell them whenever we wanted. To add to that the smell of browned butter and fresh bread, is the perfect combination. Just in time for Christmas, we then use them in a "Machan- ca" with classic spices and enjoy that beautiful combination...mushrooms, butter and bread.

One of the most beatiful old-fashioned cocktails ever mixed here. Don't be afraid of the combination. It's beautiful, it's simple and it's great.

MICHAL
Gin, hubba bubba, Bonanto, Lillet, a drop of lychee, tonic

"Bubble gum Hubba bubba is great, it's so 90s, and I chew a lot of gum back then." :D

That's all we got out of Michael, but there's no need for more. :D We were quite skeptical about this drink, but its actually pretty grown up cocktail. Gin, fruit, bitters, and slightly bubble gum at the end. The glass is unique, the service is beautiful, the balance of the cocktail is awesome. Nothing to complain about.

MAGDA
Pisco, limoncello, lemon oleo saccharum, vanilla, creme fraiche, langoš (kind of czech traditon pancake)

Hot summer at the swimming pool where my dad bought lemon ice cream and then took me to a classic oil-and-ketchup Langoš with a bunch of cheese on top.

The only "frozen" cocktail on the menu, also a most refreshing one. Lemon... just lemon and it makes such a lovely signature cocktail that tastes like nowhere else.

And the langoš? That goes with it, too. :) A complete memory in a drink.

TOMÁŠ
Vodka, green tea, strawberries, spanish vermouth, Hibernal late harvest, raspberry leaf foam.

When we wanted a fancy drink in a pub in Moravia, it was vodka and Nestea green tea/strawberries.No ice, no lemon, no nothing, and it was yummy. :D

A shorter cocktail, full of green tea, a subtle hint of strawberries and wine from Moravia where Tomas is from. Nice balance, with surprising flavour. Proof that even strawberries with green tea can be made into something beautiful and surprising.

ANDRES
Plantation 5yo, cachaca, banana, fermented pineapple, nuts, homemade perfume

A drink as a throwback to my native Cuba, where fermented pineapple drink is on ration, the flavour of which I wanted to get into the drink, as well as the aggressive taste of aguardiente unaged cane spirit. A sense of the true non-commercial tastes and feel of the Caribbean. The perfume in the end as a memory of my grandmother Carmen Rosa.

A short, refreshing daiquiri in a new take on fermented pineapple, with a subtle aftertaste of banana and nuts.