De Dios mezcal, vetiver liqueur, mango and black pepper cordial topped with soda; and Faberge Eggs, a luxurious mix of Absolut Elyx, cacao blanc, mint, maple verjus and Telmont Brut Reserve, finished with orange foam.
Alongside the cocktail list, Pérola will offer a carefully considered wine selection and a range of non-alcoholic serves designed with the same level of craft.
Culture and cuisine
The cultural programme will feature a mix of live Latin jazz, funk and DJ-led sets, creating an atmosphere that evolves throughout the evening. To complement the drinks, the food menu – designed in collaboration with JOIA’s kitchen – offers Iberian-inspired small plates intended for sharing. Dishes will include seabass ceviche with green gazpacho and citrus mango gel alongside a rotating selection of seasonal plates.
Michela on the launch
Speaking ahead of the opening, Michela Castiglioni said: “I’m delighted to be leading the bar team for Pérola. Working with the art’otel team to design the menu and shape this new experience has been a creative journey from start to finish. We want every drink to have a sense of purpose – a story that connects with the guest.
"Our vision is for Pérola to be bold, innovative and welcoming, with cocktails that surprise and a setting that makes people want to return.”
