Adega Santiago: a cocktail menu with a broader pantry

A cocktail menu gains character when its ingredients change the structure of the drink, not just its garnish. Marcelo Serrano’s 2023 Adega Santiago programme offered several combinations in which an unexpected element had a defined role.

WAYFARER Brazil’s December account described Intenso with aged cachaça, bitter, red vermouth, amaretto and caper. That last ingredient placed a savoury reference inside a familiar spirit-led framework. Jeni Mule took another direction, introducing genipapo foam beside vodka and citrus.

Robusto combined vodka, amaretto, peach and smoked cinnamon. Other preparations used pear gin or pistachio, each shifting the drink’s aromatic and textural register. The list was presented within the restaurant group’s Iberian identity, but its pantry was not confined to one geographic vocabulary.

This adaptation is not a new tasting or a claim that the original cocktails remain on every branch’s menu. It avoids assigning a flavour judgement where the source provides only a recipe description. The useful reading lies in the combinations themselves. A caper, a fruit foam or a smoked spice can change the point around which a drink is organised, giving the menu a set of distinct propositions.

---

Adapted from the WAYFARER Brazil archive, first published 2023-12-04. English adaptation: 6 October 2026. This is an archival account, not a report of a new visit. Exhibitions, collections and menu details are described in their original context, not as current availability.