Afonso Almeida
In this Lisbon bar, cocktails are made as if they were perfumes, creating new flavors, unique flavors.

Starting from alcohol as a driver with an experimental process of uniting fruits, plants, botanicals, minerals and cereals. The idea is to look at each cocktail as if it were a perfume, the result of 10 to 15 ingredients per drink, all of which blend into a unique and distinct flavor, a 'uniflavor'.​​​​​​​
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