Tempora, the new menu at InterContinental Paris Le Grand Bar, draws inspiration from the cycle of the seasons and the beauty of the ephemeral to offer a mirrored interpretation of mixology, with each alcoholic creation paired with a non-alcoholic counterpart. Crafted with the same commitment to flavour, balance and creativity, the different drinking experiences echo, reflect, and reinvent one another.

Bom Hwa opens the collection with a delicate composition inspired by Asian flavours. Peach-infused soy, peach liqueur, rice milk and peach purée are elevated by a Kori Dashi iced tea infused with cherry blossom. The result is a smooth and elegant creation with subtle floral and milky notes. Hibiscal assures a more vibrant and spicy character, around a house-made bissap, combined with Mezcal X and hibiscus syrup. The cocktail strikes a refined balance between bright acidity and smoky depth. Rouge Printemps celebrates a luminous and fruity profile. Monkey 47 gin, goji berry liqueur, fresh lemon juice, and a homemade goji syrup come together in a lively composition marked by fresh, tangy notes and delicate sweetness. Finally, Red Velvet Old Fashioned offers a rich and enveloping interpretation of the classic serve. Woodford Reserve bourbon infused with red berries is layered with notes of cherry and chocolate, while a red berry yogurt clarification brings a silky texture and remarkable aromatic depth.

The four signature creations are also available in alcohol-free versions, challenging traditional perceptions of non-alcoholic mixology. Here, the ‘without’ is not a variation but a proposition in its own right. Each mocktail expresses its own identity while maintaining the same level of craftsmanship, structure and balance as its cocktail counterpart.

“Here, alcohol-free is no longer a default alternative but the sophisticated mirror image of true mixology expertise,” says Kevin Jolivet, Director of Food & Beverage. “It is a concept that is both playful and inclusive: by turning the menu over to its mirrored side, our guests discover that the essence of flavour remains unchanged. We do not offer substitutes, but genuine creations designed to be fully experienced for the duration of a season.”