Crafting Cocktails at Remo

Remo s, an underground bar is a tribute to the old 50 s and 70 s era when alcohol was illegal to be served. They serve alcohol in non-alcohol bottles/glasses. Entry to Remo s world is by invitation-only, for now. The bar will send out a password that changes from time to time. You can get on the list if an existing member recommends you to the bar. It is a speakeasy bar and a tipsy secret waiting to be discovered. The lighting is dim by design, keeping the whole secretive vibe. The blacked-out walls and windows seem to absorb any hushed conversation you have in here. Tea candles flicker on the tables-for-two. The Art Deco liquor shelves behind the bar counter are the only source of bright light.
Best time to come to Remo s is after dinner only for drinks, late at night.
They have cocktail menu is carefully curated by the finest mixologists.
They are:
THE SNOWS OF KILIMANJARO: carefully crafted by Agung Prabowo, awarded the bartender of the year. He created this drink in The Old Man bar in Hong Kong in Four Seasons Hotel. This drink has Marshmallow Gin, Lacto Fermented Raspberry, Lemon and Egg White.
Cuncolim: is a delicious goan fire cocktail made of white wine and coconut water with added sweetness from the coconut meat. It is fermented for a day before serving. They use coconut and cacao husk to give it a nice smokey flavour. It is served in a coconut used as a glass.
Deconstructed Cocktail on a Plate: A drink made of tomatos, basil leaves and gin served in a plate along with a fork and a straw. It is cryo filtered to give an intense and much richer flavour. It is served with different garnishes. You have to take a bite of one ingredient and take a sip along with it to get the full flavour of the cocktail.