It is the only Portuguese tape to achieve such a feat: The first in 2017, enters the 92nd position; And now in 2021, with 67th place in what is considered the list of the most famous genres in the world, the 50 best bars in the world. Like the Similar menu dedicated to catering, highlights 50 places, but in fact, it always starts by listing over 50 places to stand out. Half of the list has just been announced, while the top fifty places in classification The year will be announced on December 7.
After two years of the “Great Challenge”, Red Frog had to Keep doors closed for 14 months due to the pandemic it’s Changing the location after the lease was not renewed by the new building ownersRe-entering the list brings “a particularly welcome feeling of reward,” the statement said.
After these two very complex years, having this distinction is an undeniable motivation, which gives us the strength to continue the national and international work that we have built over these years”, says Emmanuel Menez, co-founder of Red Frog and his younger brother and now neighbor Monkey Mash, quote In the press release.
“We have received this distinction with pride and we are once again on the list of distinctions to work in this sector,” adds Paulo Gomez. “that it The list has tremendous international visibility and influence. Either in the increased number of customers visiting the venues, or in the quality itself, as it brings an audience that is more informed by the concepts of the business we develop at the cocktail level.”
Founded in 2015 in Rua do Salitre, in Lisbon, Red Frog is inspired by the secret pubs that emerged in the United States in the 1920s, during Prohibition, and which feature signature cocktails. This year, he moved to Praça de Alegria, staying behind a “secret door”, with “the usual decor and ambient music”.
The cocktail menu has been developed “seasonally and thought out in detail, in line with global bar trends,” using various ingredients from their production, such as fermented and distilled beverages, which “add sustainability and complexity” to the drinks, resulting in “cocktails that are fresh, long, visually appealing and inviting.” Extremely”.
