Those who want to reconnect with their most naturalistic essence now have a new place to go: the Káktos Botanical Society, located at Borrell street 147 in Barcelona, between Gran Via and Diputació. After the success achieved with BUS Terraza, Pablo Vilaplana and Esteve Almirall open this space, designed with the collaboration of Casa Protea. This new cocktail bar offers classic drinks and signature cocktails with "liquids of plant origin" that promise to transport their consumers to the tropical forests of the Amazon, the lavender fields in France, Hitsujiyama Park in Japan or grandma's geranium garden.
In this hybrid and minimalist space, which also functions as a plant hotel where you can leave your pots when you go on vacation, and as an occasional flea market, you can taste cocktails with liqueurs infused with vertical sprout crops provided by Farmbrots. The new oasis welcomes members of the Káktos Botanical Society for free and only asks for one requirement; to share the passion for nature. Thus, Káktos Botanical Society stands as a return to origins, reclaiming the liquid and the natural refuge within an asphalt jungle. ''It's about bringing botany closer to the urban lifestyle with a festive and leisure character,'' explains Marcos Fernández, manager and event space manager of the venue and gastronomy coordinator.
Among the monthly events that will take place at the establishment, a botanical cocktail course will be offered by Andrea Laruso, an expert in herbal sciences. In addition, the first weekend of each month a plant flea market will take place where both owners of botanical businesses and individuals can participate. Ander Villarejo, a musical artist, will accompany the evening with immersive melodies through the waves and vibrations of the plants.
The exquisite simplicity of cocktails
At Káktos Botanical Society, members can enjoy classic cocktails for €13 and signature cocktails for €12. Among them, specialties such as Gin infused with curry or Vodka bathed in mustard, thyme honey, citrus and bubbles are offered. The cocktail bar also offers two options of non-alcoholic cocktails; the Vulgaris cocktail ---made with blueberries, basil, grapefruit and balsamic vinegar--- and the Carota ---which contains orange, carrot, ginger and aloe vera---.
''So far, the most successful cocktail has been the Gin infused with curry,'' says bartender Fernández. This drink contains a curry, turmeric, and lemongrass infusion with a homemade coconut syrup, electric flower liqueur, and soda. ''This mix is very exotic and at the same time contains familiar ingredients that have already been seen in other forms, such as Thai food. The result is a very distinct flavor and people who try it, in most cases, repeat it,'' he adds.
For the snack, the menu offers specialties such as the Wasabi Satibum, which are roasted green peas covered in wasabi, or for the more classic, some chips-style French fries. Also noteworthy is the confit tomato, mozzarella, olives, and basil oil sandwich, a result of the collaboration with The Sandwich Club of Barcelona. ''Our expectations are based on continuing to grow and for people to continue getting to know us. We want to continue surprising, innovating the menu, and bringing botany closer to people's lifestyles, planting the seed of curiosity,'' says Fernández.