MIXOLOGY

Spica’s cocktails reflect the love for travel and discover, essential elements of our restaurant.

Indonesian smash

Gin bobbys, Green cardamom syrup, Lime juice, Basil, Cedrata.
A gin with Indonesian botanicals, spicy and balsamic flavors, sweet notes of rose and citrus. Shaken with fresh basil, and a top of Cedrata.

Smoked never thai

Myers’s rum, Laphroaig 10 mezcal, Lime juice, Coconut syrup, Cointreau, Bitter cocoa
The smoky notes given by the Scottish peat burnt in the ovens of the island of “islay,” is combined with the Caribbean style of mai thai.

Oaxaca old fashioned

Tequila reposado, Mezcal, Agave syrup, Angostura
Mezcal is produced only with the central part of a variety of agave called espadin and is cooked in special underground ovens, a method that gives the finished product a smoky flavor. A special distillate to create a variation on the classic hold fashioned.

Cinnamon sour
Cinnamon Infused Bourbon, Sugar Syrup, Squeezed Lime, Pasteurized Egg White (optional)
Sours are the basis of mixology, born to mask the imperfect taste of the first spirits, they are composed of an acid part, a sweet and an alcoholic part. The distillate used for this drink has a little extra boost thanks to the infusion of the bark of cinnamon from Sri Lanka.

Spica District
Bourbon infused with cinnamon, Vermouth martelletti, Bitter with orange, Maraschino cherry
A little twist on the iconic Manhattan, our version features a cinnamon-infused Bourbon, a vermouth with hints of vanilla and an orange bitter.

Non-alcoholic Cocktalis

Butterfly tonic
Seedlip spice 94 infused with butterfly pea tea, tonic water, cucumber slice

Platonic love
Seedlip spice 94, vanilla syrup, lime juice, passion fruit juice