Just how do cocktails evolve when we add them flavours typical of solid elements, food and spices, not just as aromas, but inside the cocktails themselves? We have expanded this trend, which we already hinted to in previous cocktails (see Las Ramblas, Un Cappuccino or Costa Brava), to another level. The solid part is not conceived as a pairing anymore, but is an inseparable part of the cocktail experience.