The journey continues: Danico has unveiled the fifth edition of its Xplorer menu. Twelve brand-new cocktails draw inspiration from the flavours, culture, and traditions of Peru. The recipes are the result of a creative collaboration between Nico de Soto (bartender and owner), bar manager Coco Gaudin, and the entire team behind the bar—who also helped propel Danico to No. 49 in The World’s 50 Best Bars 2024.
The Concept Behind Xplorer
Launched in 2023, Xplorer is a conceptual drink list that changes every six months. Each new chapter explores a different corner of the globe, always guided by the travels of Nico de Soto—a seasoned globetrotter who claims to have visited around 100 countries and worked in at least half of them.
This Time, All Eyes on Peru
This latest edition takes us to Peru, a country Nico de Soto first visited back in 2007. What he found was a land steeped in history—from Nazca lines to Incan empires—lush with natural beauty, from Andean peaks to the Amazon rainforest, and brimming with culinary treasures.
That last part left a particular impression on de Soto, known for his love of bold, unconventional ingredients and his readiness to integrate them using the most advanced techniques—rotary evaporation, sous-vide cooking, and beyond.
The Xplorer Cocktails Inspired by Peru
Some of the drinks on the new list wear their inspiration on their sleeve: there’s a Machu Picchu, an Inca Kola, and a whimsical Coco & The Lama. De Soto and Gaudin shared a few more details about four standout creations. Titicaca, named after the famous lake, combines VSOP cognac, pumpkin seeds, warming spices, fig leaf, pumpkin, lemon, and grilled sweet potato milk.
Chicha Morada pays homage to the traditional purple corn-based beverage. Danico’s version features vodka, chicha morada, and clarified apple juice. Leche de Tigre, another nod to Peruvian tradition, is reimagined at the bar with gin, ceviche distillate, coconut oil, lime, coriander, and ají amarillo—a bright, fruity Peruvian chili.
Finally, there’s Tupánanchiskama—a name drawn from the Quechua language meaning “see you soon” or “we’ll meet again.” The cocktail blends tonka-infused rum, roasted coffee distillate, arroz con leche (rice pudding), chancaca syrup (unrefined cane sugar), and egg for a deep, nostalgic finish.
Images courtesy Danico
