kadewe | the cellar 6 rare whisky drop

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

Rhythms in Bali seem to hum beneath everything, whether it’s the sound of the ocean at the Seminyak shore, the crackle of incense. At Desa Potato Head, those rhythms become something tasteful. More than just a beach club, Potato Head is a living ecosystem and creative laboratory of art, music, design and sustainability. A local village where every detail, from the furniture to the cocktails, tells a story about Indonesia’s soul.

Tucked within this community sits Akademi, a small cocktail bar that feels more like an artist’s lab than a lounge. Where glassware is rescued and reborn, herbs are fermented and distilled, and each drink becomes a tasteful exploration of biodiversity.

At the helm is Bina Nuraga, a Balinese born mixologist who started behind a modest bar in Kuta and rose to lead Potato Head’s beverage R&D program. Bina’s philosophy is simple but profound: “Understand every single ingredient, and you’ll learn to love the cocktail itself.” He’s part scientist, part storyteller, a craftsman translating local fruits, ancient tonics and island traditions into contemporary experiences. From arak and jamu to exotic ingredients like salak and mace, his creations celebrate Indonesia’s complexity in its own way, always rooted in respect for the land and its people.

You’re running one of the most popular bars in Bali. How did your journey begin?
My career actually started in the kitchen. I was surrounded by loud, rough chefs and quickly realized this isn’t my world. I asked to move behind the bar, even though I didn’t know anything, just making juices at first. One day, someone asked me if I knew where Potato Head was. Back then, in 2011, there were only two beach clubs. I didn’t know it, so I Googled it, applied and not long after, I joined the team. The rest is history and I’m still here today.

What’s the most valuable lesson you’ve learned so far?
To really know the beverages. To make cocktails that speak to guests. When you mix flavors, spices, and stories in a glass and see someone sip until the last drop with a smile, that’s the best feeling.

You’ve mentioned storytelling through cocktails. How do you bring that to life?
When I joined the Akademi program, one of my first cocktails used soursop, a fruit not many people know or use. I mixed it with jackfruit and orange to create what became ‘Dream Sour.’ When I serve it, I tell guests it’s inspired by my dream of serving people at the bar and introducing them to our tropical fruits. It’s not just a drink, but it’s a piece of our culture.

Akademi collaborates with local producers. How important is that relationship?
It’s everything. We work closely with our own farm and visit often to see what’s growing. Outside of that, we partner only with organic suppliers. It keeps us connected to nature and reminds us that everything starts from the soil.

You often highlight arak and jamu on your menus. What makes these drinks so special to you?
Jamu feels like a blessing, it’s deeply rooted in our culture. It’s thick and bitter, and not everyone loves it in its original form, so we modernize it. We make herb and spice waters with cinnamon, cardamom, and lemongrass to balance it out. It’s all about trial and error and respecting tradition while giving it a new life.

Are there local ingredients you think deserve more global recognition?
Definitely. Mace is one – very aromatic, used mostly in medicine, but it has so much potential in cocktails. Then there’s salak or snakeskin fruit. Some guests think the “snakeskin” is real! It’s actually a crisp, tangy fruit that gives a beautiful layer of flavor. And mangosteen. I make bitters from its dried skin mixed with rosemary and salt, then add it to a margarita. I call it the Mangorita. Sweet, salty and true to Indonesia.

Where do you draw inspiration from outside the bar?
Everywhere. Nature, colors, happy accidents. Sometimes I decide to make a cocktail that’s all white, like the Cloudscape. I observe how people react to drinks, both guests and my team. My colleagues love reading fermentation and cocktail books from around the world, and we experiment together. It’s a cycle of learning and sharing.

How do you mentor young bartenders at Akademi?
We start with the classics where everyone must know the basics first. Then, I challenge them to create something new. But to break the rules, you have to know them well. We focus on hands-on learning rather than too much theory. The ingredients always change, and so do we. 

Nowadays, many mixologists build their presence on social media. How do you balance craft and self-promotion?
For me it’s about being present in real life. I’d rather people know me because of the cocktails I make and the experience they have here. That’s more meaningful.

What do you hope guests remember after having one of your cocktails at Potato Head?
I always want to leave something behind. Sometimes it’s a small cultural element, such as a wristband tied around the glass. It’s a little piece of Bali that goes home with them and a reminder that every drink here tells a story.

Discover more here.

photography. courtesy of Ola O. Smit
words. Dave Lantinga