The drinks are what you would expect from four internationally award-winning bartenders. The 12 main cocktails took six months to design and customers are encouraged to order in terms of size, strength, freshness, or feeling, with all the wonderment costing you the same R85, no matter the drink you are served. Most of trickery is cooked up in the lab to the left of the bar in the fancy distillers, ultrasound machines, and centrifuge.
This experiment brings results such as milk-tart vodka, which I can declare is not as awful as it sounds, and when used in the Mvulamlomo (mouth opener) cocktail it is very good indeed.
But the real question is: if you do not try or instagram the Mashonza (the signature Mopani worm cocktail) are you even truly there? It’s delicious, so come on: live a little.