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"Matthias Ingelmann’s contribution to Santiago Lastra’s hyped Mexican debut Kol continues on from predecessor Maxim Schulte: a clever cocktail menu which takes a duo of ingredients key to Lastra’s menu and fashions them into two different cocktails from a roster of classic serves. So sorrel and hops become a mezcal sour and a rum fizz, while cucumber and pine are deployed in a martini and a highball." - Emma Hughes
Creative cocktails using unique ingredient pairings and inventive Mexican dishes