# The Shady Pig

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Slip into Berawa’s 1920s-coded sipping lounge for clarified, tea-infused and barrel-aged cocktails built well beyond the classics.

The drinks book moves from tea-infused sours and clarified tropical recipes to savoury highballs, familiar classics and cocktails rested in oak for at least three months. House-made spirits, tinctures, syrups, mixers and garnishes underpin the list, with distillation, infusion, fat-washing and fermentation all in play. Straight pours cover gin, whisky, tequila, mezcal, rum and cognac, while wine and Champagne round out the later chapters.