after hours | the aubrey, london

After 119 years in the business, Berlin’s KaDeWe continues to find new ways to surprise its guests. This time, the department store has transformed its famous sixth floor into a permanent sanctuary for the world’s most elusive spirits. The arrival of ‘Cellar 6 – The Rare Whisky Drop’ adds a layer of mystery to the experience. Fourteen of the most respected distilleries on the planet have gathered here to showcase twenty-seven of their rarest expressions.

Giants like The Dalmore and Highland Park sit alongside Japanese legends like Hibiki, Macallan and The Last Drop, representing the peak of what a barrel can produce over several decades. Among the whiskies available for tasting at the opening was the 31-year-old Glenfiddich Grand Château, which spent eight years in Bordeaux casks for its cask finish.

Haus F, a design studio from Hamburg, built this thirteen-square-metre world to feel like a hidden vault. Dark oak panelling and deep green carpets create a subdued atmosphere, while accents of fine gold leaf catch the shifting light. A golden line on the floor acts as a guide, leading visitors towards the heart of the room where the most valuable bottles are housed. Interactive lighting responds to movement and transparent screens share stories about the origin and character of each rarity without cluttering the view. This environment keeps the focus entirely on the liquid inside the glass.

Andreas Penkov, Director of Food & Beverages at KaDeWe, feels a deep sense of accomplishment regarding the new addition. “With Cellar 6, we complete the exceptional spirits range at KaDeWe and it fills us with great pride to be a new destination for the world’s best whisky rarities,” he says. The project relied on close collaboration with major distribution partners, including William Grant and Pernod Ricard. “My big thanks go to Haus F and our sales partners in Germany, with whose support we are giving an extraordinary stage to the finest and rarest bottlings in the world,” Penkov adds.

The space welcomes seasoned collectors and those beginning their journey into the world of malt and grain. KaDeWe makes it clear that even in a digital age, the physical experience of discovering a treasure remains irreplaceable. This new destination offers a moment to pause and appreciate the years of ageing that go into every bottle on display.

Find out more here.

photography. courtesy of Adrian Schulz
words. Gennaro Costanzo

The 12th of November feels like a holiday you didn’t know you needed until a chilled glass of red liquid lands on your table. La Petite Maison doesn’t do things by halves, so they dedicated an entire day to a drink that arguably put them on the map. ‘Tomatini Day’ is a worldwide celebration of a cocktail that managed to turn a kitchen staple into a liquid icon. This annual event spans every LPM site from the rain-drenched streets of London to the bright skylines of Dubai and the chic corners of Miami. It is a day where the humble tomato is treated with the kind of reverence usually reserved for vintage champagne.

Tibor Krascsenics is the man responsible for keeping this red wave flowing as the Group Beverage Director. He oversees the international bar programmes with a focus on flavour that feels more like a chef’s approach than a traditional bartender’s. “I was always fascinated by flavour before I was fascinated by alcohol,” says Krascsenics. 

He remembers the start of his career as a time spent learning how to handle fresh produce with precision. “Early on, mixology felt like an extension of the kitchen instead of a bar discipline working with fresh produce, understanding balance, acidity, texture,” he says. Today, Krascsenics shapes experiences that live far beyond the glass, mentoring teams to ensure that every pour is consistent across the globe.

The atmosphere at La Petite Maison is defined by a certain French Riviera charm that is sophisticated but never dull. This identity dictates the rhythm of the bar, ensuring every creation feels like a natural partner to the Mediterranean food being carried past on large platters. “The kitchen sets the tone. LPM’s cuisine is about consistency, freshness and letting ingredients speak for themselves, and the bar follows the same philosophy,” he explains. 

Krascsenics keeps the menu focused on what actually works with the food on the plate. “We avoid unnecessary complexity. Every cocktail must feel natural at the table something that belongs next to the food, not something that competes with it. Precision, consistency and freshness are non-negotiable.”

Finding a new hit requires a step away from the back bar and a walk through the market. Krascsenics looks at what people are eating to find his next spark, explaining that inspiration comes “most often from food markets, simple dishes or even a single ingredient at its peak.” Travel too helps broaden his perspective, but the best ideas are often hidden in the familiar. “Sometimes it’s about revisiting something familiar and asking how it can be expressed differently in liquid form.”

The Tomatini itself was born in 2010, the creation of Jimmy Barratt. It was a pioneer of the savoury trend, using Ketel One Vodka as a clean canvas for fresh muddled tomatoes and a splash of white balsamic vinegar. A delicate sprinkle of fine black pepper on the surface adds a sharp, aromatic finish. 

Krascsenics notes that the drink came from a desire to treat ingredients with absolute honesty. “The Tomatini came from a very simple idea: treating the tomato as a fruit, following classic DNA of fruity Martini,” he says. The drink avoids the heavy syrups or artificial colours that plague lesser cocktails. “What makes it unique is its honesty fresh tomato, clean vodka, a touch of acidity and seasoning, nothing hidden.” This clarity has allowed the drink to survive the shifting tides of fashion, becoming a timeless staple of the restaurant’s soul.

A new cocktail for Krascsenics is a narrative. He starts with a feeling or a memory before he even touches a shaker. “I think first about the emotion the drink should create, then build the balance and rhythm of it. How it starts, how it develops and how it finishes,” he explains. “The moment it feels intuitive and easy to enjoy, that’s when it’s done.”

Modern mixology is often cluttered with laboratory gadgets and confusing syrups, but Tibor thinks the industry has moved too far away from the point of a good drink. “There’s so much focus on technique, equipment and complexity that simple drinks often get overlooked,” he claims. He argues that the most important skill for a modern bartender is knowing when to stop adding ingredients. “The best drinks don’t need to shout they’re balanced, natural and understatedly effortless.” 

Fans of the Tomatini are famously protective of the drink, and Tibor shares that sentiment. There is no desire to tweak the recipe or introduce seasonal gimmicks to a formula that clearly works. “We’ve explored variations in format and presentation, but the core recipe is sacred,” he says. He views the drink as a piece of heritage that belongs to the guests as much as the restaurant. “Some classics don’t need reinvention they need protection. The Tomatini works because it’s honest, and that’s something you don’t improve by overthinking.”

For the uninitiated, that first sip on Tomatini Day is often a revelation. Krascsenics describes the sensation as a “surprise, followed by clarity.” The goal is to make people see the tomato as something more than a salad ingredient once they finish their glass. 

The coming year for La Petite Maison involves doubling down on this unique brand of Mediterranean refinement. “We’re continuing to evolve the menu while staying true to who we are pairing nostalgia with precision, and offering drinks that feel timeless instead of trend-driven,” says Krascsenics. Reliability is the ultimate goal for the group, ensuring that the luxury experience remains consistent whether you are in London or Limassol. “Wherever they visit LPM, the experience behind the bar will feel unmistakably ours,” claims Krascsenics. 

Starting November 12, guests can experience the Tomatini Day across all LPM locations worldwide.

photography. courtesy of La Petite Maison
words. Gennaro Costanzo

While its rivals champion complex, muddled and shaken cocktails, BACARDÍ is making a brilliant, strategic pivot back to basics. The world’s most-awarded rum, a brand that gave us the intricate Mojito and Daiquiri, is now championing the humble, two-ingredient BACARDÍ & Coke® (or, in its original 1900s form, the ‘Cuba Libre’). The reason? They are betting big on the revival of the authentic, unfiltered house party.

The new campaign, ‘Mi Casa,’ is a direct response to a generation fatigued by curated digital perfection. It’s a full-throated celebration of “real, unfiltered human connection,” and it’s being fronted by two people who perfectly embody this new spirit: German model and TV personality Cheyenne Ochsenknecht and her partner, Nino Sifkovits. As a Gen Z power couple known for their relatively authentic social media presence, they represent a generation that increasingly values real moments over perfectly curated ones.

“Home is where we feel most free,” says Ochsenknecht. “It’s where we can be ourselves, bring our friends together and celebrate whenever and however we want. An ice-cold BACARDÍ & Coke® is always part of that – an easy serve that’s refreshing and tastes like good times.”

The ‘Mi Casa’ launch event in Berlin on 29th October was in the spirit of the brand’s tagline, “Do What Moves You.” Guests were strictly encouraged to leave their smartphones and cameras aside. By removing the constant impulse to document, the brand forced a return to being fully present, where music, dance and genuine interaction could take centre stage.

But how do you market an offline party in 2025? BACARDÍ’s solution is a stroke of genius: a custom retro fridge that acts as the party’s only camera. Every time the door is opened, a hidden mechanism captures a spontaneous, unfiltered snapshot of the guests. This “window to the party” cleverly solves the brand’s paradox, allowing them to gather joyful, authentic content for their own social storytelling without interrupting the flow of the night or making guests feel like they are on display.

This campaign is a savvy move to reconnect with the brand’s own heritage. From the ‘70s through the ‘90s, the BACARDÍ & Coke® was the undisputed staple of every party basement and spontaneous get-together. It was, and remains, the most democratic and effortless of party serves.

By leveraging the social popularity of its ambassadors, BACARDÍ is, in effect, using social media to champion the joy of off-screen living. The message is simple: slow down, show up and stay present.

Discover more here.

photography. courtesy of BACARDÍ
words. Gennaro Costanzo