Natural Selection with Paradiso

We wanted to create a comfortable place where the customer feels at home and an inclusive environment open to experimentation. We make cocktails thinking about innovation, creativity, and sustainability – one of our most important values. This is why we opened the Paradiso Lab and, recently, the Paradiso Waste Lab, a new space where recycling waste from the bar will be possible to raise awareness in the industry.

“At Paradiso, we always try to be at the cutting edge and never stop learning and creating new techniques. Creating each new drink list is a long creative process involving the entire team, with all ideas being tested until the final cocktail is shaped. Our current ‘The Evolution’ drink menu aims to represent the progress of humanity as a collective. This menu is one of the most complete and surprising we have ever created.

“To create a menu that can also be paired with food, it’s essential to consider acidity, fat content etc. Typically, there are two ways to combine a dish with a drink: by affinity or by contrast.

“By affinity, for example, we can take some of the dish’s ingredients and propose a cocktail with similar or matching elements. An example of cocktail pairing by contrast is a combination we created with a three-starred restaurant, Hermanos Torres. We paired Paradiso’s sweet notes of Evolution Negroni (a smoked twist of a Negroni with Campari, whiskey, vanilla, vermouth, and tonka beans) with a meat dish with strong flavours.

“For a good pairing, neither element, cocktail and dish, should overpower the other.”