Fire and drinks, smoke and cocktails—a pairing that bar manager Giovanni Allario has placed at the very core of Lubna, the cocktail bar and restaurant connected to the acclaimed Moebius, yet imbued with a distinct identity of its own.
Flame and Smoked cocktails
“At Lubna, it’s not just about smoke,” says Allario. The venue is both a restaurant and a cocktail bar, and everything revolves around a spectacular grill—arguably one of the finest available. “From the kitchen to the bar, the entire culinary journey is fire-driven. There’s the smoking element, yes, but also open-flame cooking, slow roasting beneath the embers, and a whole set of fire-based techniques that either enhance the flavors of fresh ingredients or add an extra layer of complexity.”
What’s important to note is that using the grill has a direct and immediate impact on the final product. “Consider mezcal: its smoky character comes from contact with fire, but the spirit then goes through further processing, becoming more “refined” compared to its primal phase”. Lubna’s fire-kissed cocktails, by contrast, retain a more visceral relationship with the flame—closer, rawer, more elemental.
Grill, a World of Techniques
Flames and embers, each stage of the fire’s life brings new possibilities. “Right after lighting it, as the fire catches, we burn a little lemongrass or rosemary,” says Allario. “Later, we’ll char pumpkin directly over the flame—currently featured on the menu—letting it soften and intensify its sugars before infusing it into a drink.”
Another example of fire-infused creativity? “We make a smoked oil on the embers. We start with a blend of seed and olive oil, then infuse it with a glowing charcoal ember. We seal everything inside an airtight jar and leave it for two or three days. Once it’s ready, we strain it and add a touch of activated charcoal for color. That way, we can play with contrasts and make the garnish really stand out.”
Lubna’s Unique Smoked Cocktails
Lubna’s menu doesn’t revolve solely around fire. “We begin with simpler, more approachable drinks like highballs,” says Allario. There are also riffs on classic cocktails and a dedicated alcohol-free selection. That said, the true heart of the experience lies in the charcoal-infused drinks.
Take the Yogurt Toreador, for example—“our take on the classic Toreador, traditionally made with tequila, apricot brandy and lime. Here, we use a citrus element and replace the apricot brandy with apricot eau-de-vie to cut down on sugar. The tequila is fat-washed with yogurt, and we finish it with our signature smoked black oil, which creates a striking contrast between the pale base and the dark swirl of vegetable charcoal.”
Then there’s the Roasted Pumpkin: “We slow-roast the pumpkin to intensify its sugars and flavor, then vacuum-infuse it into a ready-made cocktail with gin, bergamot liqueur, gentian amaro and a touch of acidity from de-carbonated Champagne.”
The other two fire-forward cocktails currently on the list are Peanut and Rosemary (vodka, burnt peanuts, lemongrass and rosemary) and Banana Punch (bourbon, Amontillado sherry, buckwheat, roasted banana and clarified milk). Four drinks, four unique aromatic identities—and the irresistible urge to taste them all, to fully understand Giovanni Allario’s craft of taming fire in a glass.
Images courtesy of Lubna, credits Julie Couder
