I’ve been served cocktails in giant goblets sprouting tropical fruit, cocktails blowing smoke bubbles, and cocktails garnished with mini-burgers and fries. But this is something else. This cocktail has no garnish, and it isn’t served in a pineapple, test tube or glass slipper. Instead, it’s presented as if it were wine, in an exquisitely fine-stemmed Kimura glass sourced from Japan.

I like cocktails, and I like wine. But do I like cocktails to be treated as if they were wine, created via a five-day process of maceration, carbonic acclimation and freeze-integration techniques? As it turns out, the immediate answer is ‘yes’.