TABLO Seasonal Cocktail Menu Jan & Feb 2024

TABLO Seasonal Cocktail Menu

Jan & Feb 2024

In the evening, TABLO transforms into a bar that specializes in quality handcrafted cocktails. Our menu showcases seven seasonal specials each quarter and ten classic cocktails, curated by our head mixologist, who comes to us with more than a decade of experience. 

Each seasonal special on our menu is nameless, identified only by its season and number. This intentional approach allows guests to focus on the flavors and experience, free from the influence of names. Furthermore, the menu is thoughtfully arranged from light to heavy proof for easy reference.

WINTER NO.1

Calvados Brandy / Maillard-treated Apple / Red Fuji Apple Juice / Homemade Vanilla Ice Cream Foam

Caramelized apples blended with Yantai Red Fuji apple juice and Calvados apple brandy from the Château du Breuil in France. These three physical transformations of apple combine to create the Winter No. 1 Cocktail.

Finished with homemade vanilla ice cream foam.

WINTER NO.2

Tequila / Grapefruit Juice / Homemade Grenadine Syrup / Lime Juice / Bourbon Whiskey / Horseradish / Smoked Salmon

A bold twist on the classic Tequila Sunrise, we saucily introduce the flavor of horseradish and substitute grapefruit juice for orange. 

The essence of homemade grenadine syrup lingers amidst a splash of bourbon whiskey, which intensifies the horseradish notes.

Finished with a garnish of olive and smoked salmon.

WINTER NO.3

Dry Gin / Xinjiang Nanguo Pear / Pear Juice / Simple Syrup / Lime Juice / Luxardo Maraschino

Gin and fresh pear juice form the base, elevated by the essence of Xinjiang Wenbo pears and enriched with the velvety texture of Luxardo Maraschino.

The garnish consists of translucent slices of elegant pear.

WINTER NO.4

Dry Gin / St. Germain Elderflower Liqueur / Red Fuji Apple Juice / Kumquart

The essence of kumquat unfolds, heightened by the strength of elderflower liqueur and gin, delicately balanced with the sweetness of Red Fuji apple juice.

Adorned with handcrafted kumquat sugar slices.

WINTER NO.5

Château de Laubade VSOP / Cointreau / Custau East India Solera / Angostura Orange Bitters 

Incorporating the structure of a Sidecar, this creation unfolds a journey from a zesty-sweet sensation to an enticingly aromatic one. Sherry replaces lemon juice, enhanced by a dash of orange bitters.

Elevated with the elegance of toasted honeycomb-shaped crisps for a sophisticated touch.

WINTER NO.6

Derrumbes Durango Mezcal / Bacon Grease / Maple Syrup / Homemade Vanilla Caramel Liqueur /

Peychaud Bitters / Black Truffle Oil 

Blending Mezcal with bacon, we craft a Mexican-style rendition of the classic Martini imbued with its own botanical smokiness.

Elevated with a hint of black truffle oil for aromatic richness and adornment.

WINTER NO.7

Zuidam Rogge Genever 1yo / Peychaud Bitters / Cane Syrup / Absinthe    

Presenting the Sazerac with aged Dutch rye genever, elevated by the subtle smokiness of a dried bacon garnish.