Cocktail hour in SoBo: A Nariman Point favourite shutters after 13 years to make way for a classy, unrushed cocktail bar

What time are we meeting tonightrdquo The expected answer if yoursquore in Mumbai where time is money would typically end with a slot followed by ldquoishrdquoAfter 13 years of running The Sassy Spoon in Nariman Point owner Rachel Goenka founderCEO TCSC Hospitality which also owns The Sassy Spoon in Powai and Pune House of Mandarin Baraza and Sassy Teaspoon wanted to usher change New in its space is the smartly named 120seater cocktail bar 8ish ldquoThe idea is to offer an unhurried space that fits naturally into peoplersquos everyday rhythmrdquo says GoenkaFried Chicken Fermented in Hot Sauce right Buff and Bone Marrow Slider PicsAtul KambleDesigned by Shweta Kaushik of SKID the aged wood and amberhued lighting create an inbetween hour mdash when time stands still and ushers in an ambience to loosen up Lenticular artwork shapeshifts between Salvador Daliacute and John Lennon amping up the quirk factor including messages on the bar chairs like lsquoThrone of bad decisionsrsquo lsquoChair of timeless banterrsquo and lsquoSeat of accidental confessionsrsquo The bar backdrop is lined with shelves that hold mixologist and creative director Jishnu AJrsquos fermentations and mixturesldquoThe Sassy Spoon has history emotion and loyalty attached to it This paves the way for an exciting new chapter South Mumbai has great dining options but few bars People are looking for experiencefirst spaces that arenrsquot formal or intimidating but still represent thoughtful designrdquo reasons GoenkaSambuca Togarashi Scallops and PullApart Cheese BreadThe menu traverses European Indian and Mediterranean influences in comfortable small plates and bar bites Therersquos PullApart Cheese Bread Rs 420 with smoked scamorza and a sweet tomato chilli jam relish succulent Buff and Bone Marrow Sliders Rs 670 with bacon jam and cured egg yolk are midsized and hearty Stand outs include Sambuca Togarashi Scallops Rs 790 that have a sweet and smoky finish and Fried Chicken Fermented in Hot Sauce Rs 420 that is flavourful without being too fiery Polenta Fries with a crispy coating and a mushy cornmeal are served with a spiced tomato onion relish A slather of nutty muhammara and a creamy White Bean Hummus Rs 420 on sourdough crackers offer filling options for sharing portionsJishnu AJ and Rachel GoenkaJishnursquos stints include Ekaa KOKO and Four Seasons Mumbai He has divided 30 cocktails into three moods including comforting experimental and rituals ldquoOur classics are improved with this method we prebatch some elements for 24 hours diluting them with Perrier water to reach the right temperature Our white negronis and martinis undergo a 24hour freezing technique making it possible to serve a cocktail within minutesrdquo the creative director revealsFor his experimental cocktails ingredients have been sourced from across the globe ldquoMy close bartender friends from everywhere are all pitching in Irsquove got wormwood from Singapore Naga peppers from Nagaland My mixology is ingredientcentric Wherever I travel to I return with ingredientsrdquo8ishAT Ground Floor Express Towers Plot A Ramnath Goenka Marg next to HDFC Bank Nariman PointTime 530 pm to 130 amCall 9457118888The Guidersquos Top TipplesLiquid Sand Sweet spice of mugwort greets the palate balancing the strong notes of gin and smoked agave closed with citrus notes of Lillet Blanc a fortified wine liqueurCOST Rs 990Lenon A fruity muskmelon and basil mezcal cocktail see pic on pg 17 with a shiso leaf infusion ldquoWe use pectinex mdash a commercial enzyme blend used in the food industry to clarify juices and concentrates by breaking down pectin from fruits and vegetables during clarification The drink is then carbonatedrdquo Jishu explainsCOST Rs 990DangerouslyUnhinged A twist on the Boulevardier classic the drink has whiskey with pandan leaf infusion Hints of controlled sweetness emerge from banana saccharum ldquoThe cocktail is clarified in a mixture of toasted sesame and milk We strain this mixture through a coffee filterrdquo says JishnuCOST Rs 990Tongba We loved this milletbased hot fermented drink from the North East It is upgraded with white rum and sweetsour elements The drink is topped with hot water and served warm ndash perfect for winter nightsCOST Rs 1500Nearly MisbehavedItrsquos served in gimlet style with a sweetsour mixture of supasawa The drink has hints of mint apple juice and herby ching fing a north eastern herb which makesshifts for the bittersCOST Rs 890