Nicosia restaurant Tocayo will start serving cocktails made with laboratory equipment, including a food-grade centrifuge and a rotary evaporator, from October 1, it said.
The first three of the 12 cocktails in the series, Strawberry Moon, Grape Orchard and Between Shores, go on the menu that day, and Strawberry Moon will also be available in an alcohol-free version. The menu will change with the seasons, depending on which fresh ingredients are available.
The drinks were developed in the group’s research and development lab with Nicosia bar Lost+Found Drinkery and bartender Jad Ballout. As well as the centrifuge and evaporator, the process involves cold pressing and adjusting acidity, and each recipe takes four to six hours to prepare, Tocayo said.
Managing partner Konstantinos Konstantinou said the company had invested substantially in research and development, including the new equipment, to bring out the aromas of ingredients and to offer new ways of pairing drinks with food.
The launch coincides with the return of Tocayo’s lunch service, which will run at weekends and on public holidays over the winter.
Tocayo, part of the Cesoro Group, opened in 2019 and serves Latin American and Asian cuisine. It is at Prevezis 10, Nicosia.
