Premium leisure
6 minSelection for rooftops, beach clubs and VIP spaces: visual bottles, large formats and references that activate the table without losing elegance.
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The LED effect of Carbon Champagne in dim light generates orders through social imitation. One table with visible Carbon generates 2–3 additional orders within 30...
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View bottleThe Japanese Highball leads premium cocktail culture in 2025–2026. It is the refreshing format that drives the most consumption per table on terraces, perfectly...
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View bottleEspresso Martini, artisanal Margarita and smoked Old Fashioned lead global premium mixology. Each signature cocktail should be built with catalogue product, not...
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View bottle64% of customers try a new spirit because the packaging caught their eye. Coloured bottles are the visual menu of the space. Investing in warm backbar lighting...
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View bottleCollector pieces do not go on the public menu. They are offered to recurring VIP clients, on private demand, with individual bottle presentation before opening.
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View bottleThe last drink of the night defines the experience the client remembers. For guests staying after the champagne, the list needs depth in sipping spirits.
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View bottleThe VIP client does not want to choose from 100 bottles — they want every bottle to have a reason to be there. We recommend a menu of 30–40 active references...
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View bottleThe LED effect of Carbon Champagne in dim light generates orders through social imitation. One table with visible Carbon generates 2–3 additional orders within 30 minutes. It is the catalogue's greatest sales activator.
Carbon Champagne Fibra Carbono Luminous Brut 150 cl is the centrepiece of bottle service. The carbon-fibre bottle with luminous effect is the most photographed product in Mediterranean beach clubs.
For maximum private table impact: Carbon Bugatti Jeroboam 3 L — equivalent to 4 bottles, double luxury narrative Carbon × Bugatti.
Magnum format is not just more spectacular: champagne evolves better in larger bottles. It is better product AND better show. Invest in warm backbar lighting to enhance the Carbon luminous effect.
The Japanese Highball leads premium cocktail culture in 2025–2026. It is the refreshing format that drives the most consumption per table on terraces, perfectly suited for golden hour and sundowner.
Shinobu 10 Years Mizunara Oak (43°) as the signature Highball base: 60 ml whisky + 180 ml Armani Acqua Sparkling, large cube ice, citrus twist. No straw. Tall Pilsner glass.
Mizunara oak takes 200 years to mature. It only grows in Hokkaido, delivering sandalwood, coconut and oriental spice notes. That is the 15-second story that closes the sale.
The Japanese Highball is the highest-margin cocktail per glass on summer terraces. Refreshing format = more consumption per table. Standardise the recipe: exact measures, cube ice, specific glassware.
Espresso Martini, artisanal Margarita and smoked Old Fashioned lead global premium mixology. Each signature cocktail should be built with catalogue product, not generic brands.
Artisanal Margarita: Sangre De Vida Blanco with fresh citrus — blue agave from Jalisco, masonry ovens, genuine craft production.
Piñaq Tropical Spritz: Piñaq Blue or Rosé + sparkling + soda + tropical garnish. Four colours at the bar create the perfect visual for pool and beach clubs. Low ABV — ideal for daytime.
Develop 4–5 signature cocktails with the head bartender. Photograph for menu and social media. Calculate cost per cocktail before setting price. The signature cocktail is content guests photograph unprompted.
64% of customers try a new spirit because the packaging caught their eye. Coloured bottles are the visual menu of the space. Investing in warm backbar lighting multiplies conversion.
Amuerte Coca Leaf Gin with five chromatic editions visible at the bar: Black, Red, Blue, White and Green. The most impactful visual in the gin section. Legal dealkaloidised coca leaf — Bolivian storytelling.
Piñaq in four colours (Original, Rosé, Colada, Blue) — 100 cl format with high photogenic value for pool and beach clubs.
Set up the visual bar: Amuerte (5 editions) + Carbon Champagne with lighting + Piñaq (4 colours). Every photo a client publishes is free marketing for the venue.
Collector pieces do not go on the public menu. They are offered to recurring VIP clients, on private demand, with individual bottle presentation before opening.
The Karuizawa 1999–2000 series — Japanese distillery permanently closed in 2000 — with individually numbered ukiyo-e art labels. Each bottle is unrepeatable. Never offer without confirming stock and expected client spend.
Chichibu Paris Limited Edition 2024 and Red Wine Cask 2023 — under 10,000 bottles worldwide. Tasting glass, no ice, expression card. Unhurried service — this product demands presentation.
Create a private product list off-menu: Karuizawa, Chichibu Ltd., Hine XO, El Dorado Single Stills. The host who knows the story closes the upsell — the one who doesn't, doesn't.
The last drink of the night defines the experience the client remembers. For guests staying after the champagne, the list needs depth in sipping spirits.
El Dorado 21 Years in a cognac glass — the Guyana rum using four distinct 19th-century still types. Complex as an aged cognac. For the VIP table seeking a whisky alternative.
For the explorer: the El Dorado Single Stills — Versailles, Enmore and Mourant — three historic stills, three radically distinct characters.
A late-night sipping trolley with 5–6 references closes evenings with high tickets. El Dorado 21, Hine XO, Shinobu 10Y, Kanosuke and a rotating 'spirit of the day'.
The VIP client does not want to choose from 100 bottles — they want every bottle to have a reason to be there. We recommend a menu of 30–40 active references divided into three tiers.
Tier 1 (pours and rotation): El Dorado 12Y, Kaijin Blended, Sangre De Vida Blanco, San Cosme Mezcal. Fast service, no extended presentation.
Tier 2 (premium pour): Amuerte Gin, Shinobu 10Y, Waterford Luna, El Dorado 15Y, Porfidio Reposado. Table bottle presentation.
Measure weekly: sales mix by category, table average spend and pours vs. VIP bottles ratio. If bottle service falls below 30% of revenue, the problem is service, not product.
Next step
We prepare a visual list for terrace or VIP spaces with references by time slot, format and table type.
Request a VIP spaces proposal
