When we helped open Bar Susu, we knew it couldn’t feel like just another cocktail bar. The space had its own energy—creative, ingredient-focused, and a little bit rebellious—and the drinks needed to reflect that.

We built the program around what we wanted to drink in a place like this: bright, layered flavours that still felt relaxed and approachable. Amaro, vermouth, and fortified wines became our backbone—complex enough to stand out, but subtle enough to sit comfortably beside a great bottle of wine or a plate from the kitchen.

For us at Trinch, Susu was about finding the right balance between personality and restraint. We listened to what the team wanted the bar to feel like, not just what it should serve, and created a beverage program that felt alive in that space—thoughtful, a little unexpected, and completely its own.