If you are interested in the world of cocktail bars, this one is for you. Matías Sarli, passionate about classic, modern, and molecular mixology, and Mario Ubieto, world class pastry chef, are now creating cocktails you can eat. If you also want to experiment, you can partake in a workshop where you learn to apply pastry and mixology skills to the creation of flavorful cocktails.
Kaori: smooth and scented with Japanese notes, a base of sake and shiso amabuki infused with dehydrated fruits, cherry blossoms, apple, ginger, grapefruit, Turkish roses, raspberry and blood orange.
Bamboo Yumiko: a refreshing and organic cocktail with smoked and oriental notes, cool mint and Japanese shiso. Served with a mini apple caramelized with black garlic and agricultural rum.
Kokoró Obulato: Mexico and Japan come together in the combination of chocolate, smoked mezcal, and caramelized oblaat to create a provocative cocktail pastry.
Takumi Nikka: This cocktail demands respect for the culture of Japanese tea ceremonies. It uses the best products such as Nikka whiskey, yuzu paper for acidity, and wasabi beans to open the senses.
In the making and tasting of each of these cocktails, you will gain an appreciation for the work that goes into researching the sensations of taste, the hunting of distinct flavors, and the trial and error required to receive a particular result.
These men bridge gaps and pave the way in creativity and authenticity. It is not in vain that their name makes reference to Pareto’s little known “80-20” rule: roughly 80% of the effects only come from around 20% of the causes. The same can be said for mixology, don’t you agree?
80-20ml Phone: 671 902 862
Text: Naila Tahbaub Rivadulla
Photos: Beatriz Janer