The InterContinental’s newest hotel bar strives to take the focus away from bartenders, giving guests the escapism that drinking once used to.
A sustainability friendly cocktail is based on the sugarloaf pineapple, designed to showcase some of the flavours and techniques found in Mexican cuisine.
A fruity, bitter-backed ode to the power of pineapple skin.
This “reduced concept bar” has cleared its back bar of bottles, and lets the drinks speak for themselves.
A rum-based cocktail using housemade tepache.
Operation Dagger’s Cabbage Wine.