‘Terrior’ is usually a word that’ll pop up in winemaking. It’s basically the environmental factors that affect a crop's taste - like climate and soil, for example. Not so often seen in cocktails, though. So Tiger Bar had BarChick intrigued from the get-go.

The idea is that 4 base spirits are infused and then aged in different terroir. So you might have pisco and phyllite (a metamorphic rock, FYI), and mezcal with red slate. After that, a long cocktail and a short cocktail are made from each spirit. Are you gonna go for the Long Island or the Martini, basically? We know what’s floating our boat.

They’re also serious about sustainability - another tick in our book. Don’t be surprised if ingredients from next door Panama restaurant are repurposed here. Cordial from banana skins? You know it. The space is like being in someone’s chilled kitchen in Latin America - a red brick bar, lush plants and woven rugs make it immediately welcoming. To our knowledge, we’ve not had rum paired with limestone before. For that reason alone, Tiger Bar seriously rocks.