Suahoy: two cocktails, two atmospheres for summer
Summer is in full swing in Geneva, and with it the desire for freshness and escape. On the terrace of Suahoya well-known address for lovers of Thai cuisine, head bartender Romain Labrousse, recent winner of the Hendrick’s competition, offers an experience that goes far beyond the simple glass. On the menu this summer are three new summer creations inspired by the aromatic richness of Thailand, two of which we had the pleasure of discovering. As different as they are complementary, they reflect a mastery of balance and emotion. For Romain: “We don’t serve a cocktail, we serve a story.
Solar cocktail
On the one hand, the Kopipi, a sunny cocktail served in the evening, recommended above all as an accompaniment to dessert. With a base of local kaffir-infused vodka from the LVX distillery, it blends passion fruit, lime juice, citric and malic acid and vegan egg white for the emulsion. A homemade vanilla-hazelnut syrup adds an unexpectedly seductive roundness to the finish. A dry shaked blend as sweet as it is comforting, sublimated by passion fruit pearls to be enjoyed with a spoon.
In contrast, Suahoy’s Basil Smash is a more daring proposal for lunchtime. In this reinterpretation of a classic, traditional basil is replaced by its strong-willed Thai cousin. Unsweetened lychee purée, kumquat liqueur and the same kaffir-infused vodka make up a complex, refreshing cocktail. The little detail that adds the finishing touch: a spray of mezcal sprayed during serving adds a smoky dimension and prolongs the scent of basil. An olfactory wink for discerning connoisseurs.
Litchi and ginger
Two moments, two visions of a summer, two cocktails to be drunk with curiosity… and always with style. And for the less adventurous, a mocktail made with non-alcoholic gin, lychee purée and ginger concentrate can be enjoyed at any time of day. Discover it now for a meal, lunch or dinner on a sunny terrace that gives you the impression of traveling.
