Emanuele Balestra has headed up the Majestic bars since2014. Under his aegis, the cocktails served in the luxury hotelhave evolved from «simple» mixes to – without exaggeration –alchemical elixirs!He imprisons in ice cubes the flavour ofgeranium rosat so it will be liberated slowly to make thecocktail's taste evolve as you drink it; he makes verbena-flavouredjelly that softens champagne; he reinvents the caipiroska withvodka infused for two weeks with Taliouine saffron. Eachpreparation demands a faultless technique.