LA CUA DEL GALL
Seeking to emphasize the cocktail offer of the restaurant, they suggest us to devise a not very extensive but detailed list of the cocktails that are served at the bar.
In order to merely list the cocktails and indicate their prices, we did our research to develop a drink list that was more than that; an etymological dictionary of each brew, that had a value as an independent object.
We developed the design around the concept of La Cua del Gall (Cock's Tail in english); a term around an infinite number of thories on the origin of the art of mixing liquors are generated.
