Cocktails Academia
An exquisite cocktail where classics meet an author's touch. The purple hue born from the harmony of pink and blue inside the restaurant symbolizes balance between past and present. Gin-on-clit leaves are combined with New Zealand Sauvignon Blanc; basil adds freshness; French gentian liquor gives a noble bitter taste; and viola flowers decorate the finish.
The personal recommendation of our Brand Bar Chef Daniil Leman is a tribute to Pushkin. Before the duel, the poet ordered a drink from his favorite pastry shop, Wolf and Beranger, and we presented its modern incarnation. The base is an apple demiglace reflecting Pushkin's love for apples. Bourbon on corn refers to "Autumn", the time of its ripening, and herbal liqueur symbolizes the poet's connection with nature.
12 flavors
of the year
Time moves in a circle, and every month leaves its own unique mark. Our Brand Bar Chef Daniil Leman has captured the magic of time and transformed it into 12 signature cocktails. He researched seasonal products and caught their best notes. Each composition is not only a taste, but a story told in a glass: in summer it melts on your tongue, in winter it warms your soul, in spring it awakens your senses and fills your heart with autumn nostalgia.
We invite you to take this gastronomic path together with us – 12 months, 12 moods, 12 amazing tastes. May each cocktail become a new discovery and a special moment in the rhythm of time.
Inhale the fragrance. Take a sip. Feel it.
Some cocktails on this menu are served in unique “Water Lily” glasses, designed by Anastasia Panibratova. They are made using the free-blowing technique from lead-free crystal. When creating them, Daniil Leman was inspired by one of Count Shuvalov's most romantic stories:
We invite you to take this gastronomic path together with us – 12 months, 12 moods, 12 amazing tastes. May each cocktail become a new discovery and a special moment in the rhythm of time.
Inhale the fragrance. Take a sip. Feel it.
Some cocktails on this menu are served in unique “Water Lily” glasses, designed by Anastasia Panibratova. They are made using the free-blowing technique from lead-free crystal. When creating them, Daniil Leman was inspired by one of Count Shuvalov's most romantic stories:
Once upon a time, the count took a boat trip with his beloved across a tranquil lake covered with blooming water lilies. That evening, he confessed his love to her and proposed, marking the beginning of a great family history. Now that moment is captured in every glass — light and refined, as if reflecting the tenderness and feelings of that night.
| January Gin, aperol, spices, honey In winter, you don't need warmth when a cocktail lights a fire inside you. This gin-based cocktail with spicy cordial and light citrus notes of Aperol surprises with its balance. It is both light and warming. Honey adds sweetness, and borage flowers serve as decoration. 950 |
| January Gin, aperol, spices, honey In winter, you don't need warmth when a cocktail lights a fire inside you. This gin-based cocktail with spicy cordial and light citrus notes of Aperol surprises with its balance. It is both light and warming. Honey adds sweetness, and borage flowers serve as decoration. 950 |
| February Rum on coconut, banana water, honey liqueur Coconut and banana are year-round products, and we have combined them in this cocktail dedicated to February. Winter is coming to an end, and there is already a hint of warmth in the air. This drink evokes dreams of vacation: spiced rum infused with coconut, banana water, and honey liqueur. Garnished with a milk truffle. One sip and tropical islands bloom before your eyes. 950 |
| February Rum on coconut, banana water, honey liqueur Coconut and banana are year-round products, and we have combined them in this cocktail dedicated to February. Winter is coming to an end, and there is already a hint of warmth in the air. This drink evokes dreams of vacation: spiced rum infused with coconut, banana water, and honey liqueur. Garnished with a milk truffle. One sip and tropical islands bloom before your eyes. 950 |
| March Buckwheat pisco, rhubarb-pomegranate liqueur, lemon juiceсок In the southern hemisphere, pomegranate and rhubarb season begins in March. These fruits inspired the March cocktail. It combines the juicy taste of pomegranate with the tartness and light spiciness of rhubarb. We complement this combination with pisco infused with buckwheat, which gives the drink a warm biscuit aftertaste. The cocktail is garnished with a begonia flower. 1800 Served in a «Water Lily» glass |
| March Buckwheat pisco, rhubarb-pomegranate liqueur, lemon juiceсок In the southern hemisphere, pomegranate and rhubarb season begins in March. These fruits inspired the March cocktail. It combines the juicy taste of pomegranate with the tartness and light spiciness of rhubarb. We complement this combination with pisco infused with buckwheat, which gives the drink a warm biscuit aftertaste. The cocktail is garnished with a begonia flower. 1800 Served in a «Water Lily» glass |
| April Zacapa 23 rum, Adriatico liqueur, apple demi-glace Almonds, whether northern or shrubby, begin to bloom in mid- to late April. Our cocktail is timed to coincide with this period. It is based on Guatemalan Zacapa 23 rum and Italian Adriatico almond liqueur. The composition is finished with apple demi-glace, which we prepare by evaporating apple juice four times. The cocktail is garnished with almond slices. 1500 |
| April Zacapa 23 rum, Adriatico liqueur, apple demi-glace Almonds, whether northern or shrubby, begin to bloom in mid- to late April. Our cocktail is timed to coincide with this period. It is based on Guatemalan Zacapa 23 rum and Italian Adriatico almond liqueur. The composition is finished with apple demi-glace, which we prepare by evaporating apple juice four times. The cocktail is garnished with almond slices. 1500 |
| May Pear–quince distillate, aloe, chamomile May brings blooming gardens, warm breezes, and the scent of young grass. It is the season when pear trees and chamomile blossom, so we have combined them in this cocktail. The base is a pear and quince distillate, which blends harmoniously with chamomile and aloe cordial. The cocktail is garnished with airy foam and a dehydrated chamomile flower. Like the breath of spring: light, delicate, and weightless. 950 |
| May Pear–quince distillate, aloe, chamomile May brings blooming gardens, warm breezes, and the scent of young grass. It is the season when pear trees and chamomile blossom, so we have combined them in this cocktail. The base is a pear and quince distillate, which blends harmoniously with chamomile and aloe cordial. The cocktail is garnished with airy foam and a dehydrated chamomile flower. Like the breath of spring: light, delicate, and weightless. 950 |
| June Gin, peach, lavender, jasmine June is lavender blossom season. We steeped the flowers at a low temperature for 12 hours to reveal the full depth of their floral flavor. We complemented this base with gin, peach petals, and notes of jasmine. The cocktail is served in Water Lily glasses made of lead-free crystal using the free-blowing technique. It is decorated with a viola flower. 1800 Served in a «Water Lily» glass |
| June Gin, peach, lavender, jasmine June is lavender blossom season. We steeped the flowers at a low temperature for 12 hours to reveal the full depth of their floral flavor. We complemented this base with gin, peach petals, and notes of jasmine. The cocktail is served in Water Lily glasses made of lead-free crystal using the free-blowing technique. It is decorated with a viola flower. 1800 Served in a «Water Lily» glass |
| July Blackcurrant distillate, elderflower, shiso This drink is like a light breeze among dense berry bushes. It is based on blackcurrant distillate, which gives the cocktail a rich sweet tartness. Floral notes of elderflower provide a soft accord, while exotic shiso liqueur adds a fresh oriental touch. The cocktail is garnished with gypsophila and pyrograph paper and flavored with elderflower perfume. 950 |
| July Blackcurrant distillate, elderflower, shiso This drink is like a light breeze among dense berry bushes. It is based on blackcurrant distillate, which gives the cocktail a rich sweet tartness. Floral notes of elderflower provide a soft accord, while exotic shiso liqueur adds a fresh oriental touch. The cocktail is garnished with gypsophila and pyrograph paper and flavored with elderflower perfume. 950 |
| August Tequila, pineapple, ginger, plum, yuzu August is the time to harvest juicy plums. In this cocktail, they reveal a deep sweetness, accentuated by a warm hint of ginger. Tequila forms the base, while bright plum cordial combined with pineapple-ginger liqueur gives the drink a soft tartness. Yuzu liqueur adds a noble, refreshing sourness. Crispy ginger chips complete the picture, a subtle reminder of the approaching fall. 950 |
| August Tequila, pineapple, ginger, plum, yuzu August is the time to harvest juicy plums. In this cocktail, they reveal a deep sweetness, accentuated by a warm hint of ginger. Tequila forms the base, while bright plum cordial combined with pineapple-ginger liqueur gives the drink a soft tartness. Yuzu liqueur adds a noble, refreshing sourness. Crispy ginger chips complete the picture, a subtle reminder of the approaching fall. 950 |
| September Rum, sparkling wine, melon, soda on the clitoris September evenings smell of melon and the coolness of the first autumn winds. We have reimagined our classic Melonade Spritz, changing its presentation and making it even more refined. In this cocktail, juicy Kawai melon blends harmoniously with white rum and sparkling wine, creating a light, sunny flavor with a hint of French chic. Soda on the clitoris gently emphasizes the main notes, giving the drink a refined freshness. The cocktail is garnished with a wax flower. 1050 |
| September Rum, sparkling wine, melon, soda on the clitoris September evenings smell of melon and the coolness of the first autumn winds. We have reimagined our classic Melonade Spritz, changing its presentation and making it even more refined. In this cocktail, juicy Kawai melon blends harmoniously with white rum and sparkling wine, creating a light, sunny flavor with a hint of French chic. Soda on the clitoris gently emphasizes the main notes, giving the drink a refined freshness. The cocktail is garnished with a wax flower. 1050 |
| October Whiskey, halva, maple syrup October is like a final lavish ball before a long slumber, when nature strives to look its best. Paying tribute to beautiful golden confetti, we have created a cocktail for a cozy evening with the aroma of maple. Maple syrup meets Irish whiskey blended with stout and halva distillate. Sweetness, tartness, and a subtle nutty flavor create a drink that whispers of winter evenings by the fireplace. The cocktail is garnished with popcorn dust and chocolate chips. 950 |
| October Whiskey, halva, maple syrup October is like a final lavish ball before a long slumber, when nature strives to look its best. Paying tribute to beautiful golden confetti, we have created a cocktail for a cozy evening with the aroma of maple. Maple syrup meets Irish whiskey blended with stout and halva distillate. Sweetness, tartness, and a subtle nutty flavor create a drink that whispers of winter evenings by the fireplace. The cocktail is garnished with popcorn dust and chocolate chips. 950 |
| November Tequila, orange liqueur, lychee, cardamom, aloe foam The first frosts of November already evoke nostalgia for warm and sunny days. Lychee is a fruit whose seasonality varies from country to country, but its peak is in November. We decided to rework the timeless classic Margarita cocktail by adding an unexpected twist. The drink includes tequila, orange liqueur, lime juice, and a lychee and cardamom cordial. The top layer of the cocktail is a light and airy aloe foam, and the glass is decorated with Himalayan salt as a reference to the upcoming winter blizzards. 950 |
| November Tequila, orange liqueur, lychee, cardamom, aloe foam ПThe first frosts of November already evoke nostalgia for warm and sunny days. Lychee is a fruit whose seasonality varies from country to country, but its peak is in November. We decided to rework the timeless classic Margarita cocktail by adding an unexpected twist. The drink includes tequila, orange liqueur, lime juice, and a lychee and cardamom cordial. The top layer of the cocktail is a light and airy aloe foam, and the glass is decorated with Himalayan salt as a reference to the upcoming winter blizzards. 950 |
| December Pisco with Japanese lime, feijoa, yuzu December is a month filled with the aromas of the holidays, and in southern cities, feijoa season continues. It was this fruit that inspired our cocktail. The base of the drink is pisco infused with Japanese linden, as well as a feijoa-based cordial with a light Asian accent of yuzu. The cocktail is garnished with pentas flowers. 1800 Served in a «Water Lily» glass |
| December Pisco with Japanese lime, feijoa, yuzu December is a month filled with the aromas of the holidays, and in southern cities, feijoa season continues. It was this fruit that inspired our cocktail. The base of the drink is pisco infused with Japanese linden, as well as a feijoa-based cordial with a light Asian accent of yuzu. The cocktail is garnished with pentas flowers. 1800 Served in a «Water Lily» glass |
Non-Alcoholic
Spritz
Classic
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