Developing ideas every day under precise schemes using sophisticated machinery at our disposal, among which, we must mention, the solvent separator that works in depression, the rotary evaporator. With which we redistill and clarify our infusions, macerations to make the products we use to mix our signature cocktails transparent and clean. The area dedicated to the fermentation chamber, in which we ferment, lactoferment, create vinegars, to pursue all those flavor notes between savory, umami and acid that make our cocktails unique. With an eye to waste, where the leftovers of the products are used with skill to create decorations, walking through the most classic pastry techniques (tempera, touille, cream-sauces-coulis, meringues, blown chocolate) to also make fancy our cocktails. The real magic is seeing the amazement on their faces when they taste our creations. The Santa Lab, a small magical place.