Time, Taste, and Transformation: Two and a half Years at Bacchanalia (June 2025 Cocktail Launch event)
There are places you visit, and places you grow with.
Bacchanalia has always been more than a venue to me. Since its opening, I’ve returned almost every other week, not because of its imposing beauty or mythical grandeur, but because of the warmth that exists beneath it all. It’s easy to be seduced by the marble, the gods in the ceilings and the grandiosity of it all, but what’s kept me coming back is the people. Tonight’s cocktail launch was another reminder of that. What could’ve been just another glitzy unveiling turned into an evening full of joy, familiarity, and the kind of energy that only happens when the right people are in the room. Familiar faces from the industry, friends from the world of spirits and branding, guests who understood the moment, it all came together with ease, sincerity, and the shared excitement of tasting something new.
Each cocktail we tried tonight was exceptional, well thought through, crafted with confidence, and carrying stories in their names. HUNTRESS, with its bold tequila notes and elegant aggression, set the tone. HERMES followed, light and layered with the quiet sweetness of fruit and the sophistication of sesame. VESTALIS brought freshness and purity with vodka and pomelo, refreshing without ever being shy. And BACCHUS, naturally, was a celebration of everything the bar stands for: spirit, vibrancy, character. All different, all memorable, none trying too hard.
Behind this new menu was a process of time, dedication, and thoughtful collaboration. Over the past year, Paulo Azevedo has worked closely with Storm Athule and the team to shape this new chapter. What resulted wasn’t just a seasonal menu—it’s a culmination of balance, intent, and personality. Each drink feels considered, with layers that unfold with every sip, echoing the time it took to get them right. The kind of work that can’t be rushed, and that few notice unless they know what to look for. And that’s the beauty of it.
But what truly made the night, as always, was the team. There’s a rare consistency at Bacchanalia, an emotional thread that’s been preserved despite changes over time. Having known and worked with Simona Reipaite years ago, watching her evolve into the poised and deeply capable professional she is was a privilege. She left a year ago to embark on what is surely her most fulfilling role yet, as an incredible mother, but the imprint she left remains. The same goes for Tiago Mira, who recently moved into a new chapter in his career. His influence is still present everywhere, from the quiet structure of service to the confident ease of those still working under his example. And Kosmas Manentis, too, has now stepped into a new phase of life. Yet his presence continues to echo in the culture, rhythm, and standards of the team he helped shape.
These aren’t just names on a rota, they’re personalities that built the DNA of the place. Paulo Azevedo and newly arrived András Forray continue to keep that pulse strong, balancing leadership with warmth, at the fantastic guidance from Xavier Landais. And there’s something quietly special about how Darwin Edwards and his team welcome you at the door—never cold, never excessive, just real. There’s an honesty in how the whole place operates that’s rare in venues of this scale. It’s not about being seen, it’s about being remembered.
We often talk about hospitality in terms of taste and appearance, as if those were the only elements that mattered. But as with any product of true quality, value is never found in looks or flavour alone. It lies in the provenance of the ingredients, the time and craft required to create it, the uniqueness of the experience, and the story behind it. Like fine spirits, timeless fashion, or heirloom craftsmanship, hospitality should be viewed in its entirety, from the service and setting, to the people who bring it to life, to the thought behind every detail. Rarity also plays its part: when a product is truly unique, like a fine wine, a discontinued vintage, or a recipe born of tradition, you’re not just paying for what it is, but for the rare opportunity to experience something that has survived time, change, and history. In the case of Bacchanalia, the experience, the convenience, the location, the team, and the delivery are all part of what you’re consuming. The glass is simply the final chapter.
Tonight was a success, unquestionably. The cocktails were remarkable. The crowd was vibrant. But more than anything, the feeling remained the same: this is a place that remembers, that listens, and that welcomes you back like no time has passed at all. And that, more than anything you can pour into a glass, is what makes Bacchanalia worth returning to.
