ул. Моховая,10,
12 flavors
of the year
Time moves in cycles, and each month leaves its unique mark. Brand Bar Manager Daniil Leman captured the magic of time and transformed it into 12 signature cocktails inspired by seasonal ingredients and their finest expressions.
THE WATER LILY GLASS
Some cocktails are served in the signature 'Water Lily' glass, handcrafted by Anastasia Panibratova using free-blown lead-free crystal. The design was inspired by one of Count Shuvalov’s most romantic stories — a boat ride across a lake covered with blooming water lilies, where he proposed to his beloved.
| January Gin, aperol, spices, honey Winter needs no extra warmth when a cocktail can ignite the fire within. Built on gin and a spiced cordial with delicate citrus notes of Aperol. Honey provides sweetness, while a viola flower completes the presentation. 950 |
| January Gin, aperol, spices, honey Winter needs no extra warmth when a cocktail can ignite the fire within. Built on gin and a spiced cordial with delicate citrus notes of Aperol. Honey provides sweetness, while a viola flower completes the presentation. 950 |
| February Coconut-infused rum, banana water, honey liqueur A tropical dream at the end of winter. Coconut-infused spiced rum, banana water and honey liqueur come together in a cocktail dedicated to February. Garnished with a milk truffle. 950 |
| February Coconut-infused rum, banana water, honey liqueur A tropical dream at the end of winter. Coconut-infused spiced rum, banana water and honey liqueur come together in a cocktail dedicated to February. Garnished with a milk truffle. 950 |
| March Buckwheat-infused pisco, rhubarb-pomegranate liqueur, lemon juice Inspired by the pomegranate and rhubarb season in the Southern Hemisphere. Juicy pomegranate, bright rhubarb acidity and buckwheat-infused pisco create a warm biscuit-like finish. Garnished with a begonia flower. 1800 Served in the Water Lily glass |
| March Buckwheat-infused pisco, rhubarb-pomegranate liqueur, lemon juice Inspired by the pomegranate and rhubarb season in the Southern Hemisphere. Juicy pomegranate, bright rhubarb acidity and buckwheat-infused pisco create a warm biscuit-like finish. Garnished with a begonia flower. 1800 Served in the Water Lily glass |
| April Rum, almond liqueur, apple demi-glace Dedicated to almond blossom season. French rum reveals blackcurrant and floral notes, paired with the creamy nuttiness of Italian almond liqueur. Finished with an apple demi-glace created through fourfold reduction of apple juice. 1500 |
| April Rum, almond liqueur, apple demi-glace Dedicated to almond blossom season. French rum reveals blackcurrant and floral notes, paired with the creamy nuttiness of Italian almond liqueur. Finished with an apple demi-glace created through fourfold reduction of apple juice. 1500 |
| May Pear & quince distillate, aloe, chamomile Inspired by blooming gardens and spring air. Pear and quince distillate is combined with a chamomile and aloe cordial. Garnished with airy foam and a dehydrated chamomile flower. 950 |
| May Pear & quince distillate, aloe, chamomile Inspired by blooming gardens and spring air. Pear and quince distillate is combined with a chamomile and aloe cordial. Garnished with airy foam and a dehydrated chamomile flower. 950 |
| June Gin, peach, lavender, jasmine A tribute to lavender season. Lavender flowers are gently infused for 12 hours at a low temperature to reveal their full aromatic depth. Complemented by gin, peach petals and jasmine notes. 1800 Served in the Water Lily glass |
| June Gin, peach, lavender, jasmine A tribute to lavender season. Lavender flowers are gently infused for 12 hours at a low temperature to reveal their full aromatic depth. Complemented by gin, peach petals and jasmine notes. 1800 Served in the Water Lily glass |
| July Blackcurrant distillate, gin, yuzu, elderflower Like a light breeze among berry bushes. Rich blackcurrant distillate is balanced by floral elderflower, while gin and yuzu add citrus brightness and juniper notes. Garnished with gypsophila, flash paper and elderflower perfume 950 |
| July Blackcurrant distillate, gin, yuzu, elderflower Like a light breeze among berry bushes. Rich blackcurrant distillate is balanced by floral elderflower, while gin and yuzu add citrus brightness and juniper notes. Garnished with gypsophila, flash paper and elderflower perfume. 950 |
| August Tequila, pineapple, ginger, plum, yuzu Inspired by plum harvest season. Tequila is paired with a plum cordial and pineapple-ginger liqueur, while yuzu adds refreshing acidity. Finished with a crispy ginger chip. 950 |
| August Tequila, pineapple, ginger, plum, yuzu Inspired by plum harvest season. Tequila is paired with a plum cordial and pineapple-ginger liqueur, while yuzu adds refreshing acidity. Finished with a crispy ginger chip. 950 |
| September Rum, sparkling wine, melon, butterfly pea flower soda A refined reinterpretation of the restaurant’s Melonade Spritz. Cavaillon melon, white rum and sparkling wine create a bright and sunny profile with a touch of French elegance. Garnished with a wax flower. 950 |
| September Rum, sparkling wine, melon, butterfly pea flower soda A refined reinterpretation of the restaurant’s Melonade Spritz. Cavaillon melon, white rum and sparkling wine create a bright and sunny profile with a touch of French elegance. Garnished with a wax flower. 950 |
| October Whiskey, halva, maple syrup Inspired by golden autumn. Maple syrup meets Irish whiskey blended with stout and halva distillate. Sweetness, subtle bitterness and nutty notes create a cocktail made for cozy evenings. Garnished with popcorn dust and a chocolate crisp 950 |
| October Whiskey, halva, maple syrup Inspired by golden autumn. Maple syrup meets Irish whiskey blended with stout and halva distillate. Sweetness, subtle bitterness and nutty notes create a cocktail made for cozy evenings. Garnished with popcorn dust and a chocolate crisp 950 |
| November Tequila, orange liqueur, lychee, cardamom, aloe foam A reimagined Margarita inspired by lychee season. Tequila, orange liqueur, lime juice and a lychee-cardamom cordial are topped with airy aloe foam. The glass is rimmed with Himalayan salt. 950 |
| November Tequila, orange liqueur, lychee, cardamom, aloe foam A reimagined Margarita inspired by lychee season. Tequila, orange liqueur, lime juice and a lychee-cardamom cordial are topped with airy aloe foam. The glass is rimmed with Himalayan salt. 950 |
| December Japanese linden-infused pisco, feijoa, yuzu Inspired by festive aromas and feijoa season. Japanese linden-infused pisco is paired with a feijoa cordial and delicate yuzu accents. Garnished with pentas flowers. 1800 Served in the Water Lily glass |
| December Japanese linden-infused pisco, feijoa, yuzu Inspired by festive aromas and feijoa season. Japanese linden-infused pisco is paired with a feijoa cordial and delicate yuzu accents. Garnished with pentas flowers. 1800 Served in the Water Lily glass |
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