Korobok

Dripping candles, the scent of incense and palo santo, bartenders dressed in dark clothing — Korobok's atmosphere feels closer to an alchemist's lab than a typical city bar. The cocktails here are deliberately undecorated: no umbrellas, no candied fruit — just what's in the glass, plus a final aromatic touch applied to the rim right at the table.

Our guide's team finds that the cocktails here are made to match your mood — just describe your feelings to the bartender, and they'll put together the right combination.

The bar's team works with farmers, foragers of rare roots and herbs, and a small perfumery — giving them access to the freshest possible ingredients and letting them build multi-layered compositions that would otherwise be impossible. The special menu features week-long items: rum infused with feijoa alongside fir distillate, a Negroni variation with bird-cherry distillate, a French gentian aperitif and floral vermouth. Garnishes for these seasonal drinks are all made by hand.

A separate chapter in the bar's history is the shamanic menu by Mark Ulrich. The "Shamanism" program travels through the traditions of different continents: Supay with palo santo, Rise with sagan-dailya. It's no longer just a drink, but something closer to a ritual with its own script and aromatics.

The place's philosophy, in short: modern equipment and technique are just a tool, not an end in themselves. What matters is the idea a given drink carries. That's why nothing on the menu is random — every cocktail is built around a single core concept and refined to a precise flavor outcome.

Our undercover guests rated the cocktails 8 out of 10, for flavor precision, work with unconventional ingredients, and plating with nothing extraneous.