Nicosia's Tocayo launches cocktail menu crafted with lab equipment from October 1
Nicosia restaurant Tocayo will introduce a new cocktail menu made using laboratory equipment such as a food-grade centrifuge and rotary evaporator starting October 1. The initial offerings include three cocktails: Strawberry Moon, Grape Orchard, and Between Shores, with an alcohol-free version of Strawberry Moon also available. The menu will evolve seasonally based on fresh ingredient availability.
The innovative drinks were developed in collaboration with Nicosia bar Lost+Found Drinkery and bartender Jad Ballout, using advanced processes like cold pressing and acidity adjustment, with each cocktail requiring four to six hours of preparation. Managing partner Konstantinos Konstantinou highlighted the substantial investment in research and development to enhance ingredient aromas and create new food and drink pairings.
Coinciding with the cocktail launch, Tocayo will resume its lunch service on weekends and public holidays during the winter season. The restaurant, part of the Cesoro Group, opened in 2019 and specializes in Latin American and Asian cuisine, located at Prevezis 10, Nicosia.
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