The cocktail bar at the Kimpton Fitzroy London hotel, Fitz’s, will launch a menu that transforms colours into flavours.
Synaesthesia is a rare neurological condition that causes individuals to perceive colours through taste.
Created by Fitz’s bar manager Massimiliano Bosio, the new Spectrum menu features 12 cocktails, each representing a different shade and its associated emotions, memories and flavours.
The menu is divided into ‘light’ and ‘dark’, with the former offering ‘refreshing, vibrant blends’ and the latter unveiling ‘complex, bold flavours’.
On the dark side of the menu, the Black Hole cocktail blends Sipsmith VJOP Gin, Corte Vetusto Mezcal, banana, walnut, shiitake mushroom and Amontillado Sherry, while the King of Persia is a purple serve that mixes Fresh Monkey Grain Spirit, The Botanist Gin, kaffir lime, pine, rose petals, and a Pinot Noir reduction.
From the light side, the Green Dragon ‘embodies the freshness of nature’, with Brugal 1888 Rum, Beefeater London Dry Gin, pandan leaf, mint, lychee and coconut. Meanwhile, the Sapsucker is sunshine yellow and inspired by citrus and tropical fruit, blending Tapatio Blanco Tequila, Canerock Spiced Rum, mandarin bitters, tepache, and grapefruit.
Bosio said: “We’re delighted to introduce the Spectrum cocktail menu, a first of its kind that combines the art of mixology with the sensory magic of synaesthesia. Each drink tells its own colourful story, offering an immersive experience for our guests. We can’t wait for people to explore the flavours of the spectrum in a truly unique way.”
The Spectrum menu, which will launch this week (6 November) follows Fitz’s Theory of Colour menu, which featured 14 serves inspired by a different treatment of a single Dutch flower painting.
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Author: Lauren Bowes
