Manila Bulletin Lifestyle was invited to try Bar.Flora’s latest menu, Volume III, a collection of cocktails and tea-based creations that bottle the essence of the four seasons. In a city where the weather is defined by wet and dry, the Tomas Morato gin and tea bar offers a rare taste of spring, summer, autumn, and winter without the need for a boarding pass.

The concept follows the success of Volume II, which explored teas from around the world. This time, the approach is more intimate, drawing on seasonal moods and flavors. The 12 drinks are divided into four groups, each representing a season. Every section offers three options: a light and refreshing sip, a stronger, spirit-forward pour, and a non-alcoholic Tea-Tail for those who prefer to skip the liquor, with the option to add gin. Across the menu, infused teas form the backbone, with layers of fruit, spice, herbs, and unexpected elements that create a sense of narrative in every glass.

Spring opens with a gentle sparkle. Not in Paris balances the clean pine of Never Never Triple Juniper gin with the crispness of sparkling rosé, softened by bouquet liqueur, and given an edge with a trace of mezcal. The drink is floral yet grounded, a garden with a hint of smoke. Blooming Boba takes the familiar gin and tonic and reimagines it with chrysanthemum, peppermint, and warm spices, the pearls adding a playful texture to the botanicals.

Summer feels like an escape. Down in Kokomo blends lychee black tea, blue pea flower, coconut, and tonic into a drink that tastes like sun, sand, and saltwater. Served as a mocktail, it is refreshing yet rich, with the coconut lending depth to the tropical notes. Summertime Sadness pairs Nikka Coffey Gin with sake and sencha, layered with peach, orange, and a surprising touch of olive. The result is savory and sweet, the kind of drink that lingers, like the final hours of a late summer afternoon.

Autumn arrives with warmth and spice. Smashing Pumpkins drinks like a dessert, the creaminess of pecan milk folded into apple cider, pumpkin purée, nutmeg, and clove. It is the flavor of falling leaves, and kitchens that smell of baking. Mocking Bird builds on the herbaceous profile of Tarsier Khao San Gin with spiced cranberry, Branca Menta, and Gunpowder Tea, creating a smoky, mint-kissed cocktail that speaks of cool evenings.

Winter closes the menu with indulgence. Sangria When It Snows combines the richness of mulled wine with the smoky depth of lapsang souchong earl grey, a drink to wrap your hands around. Campfire Negroni takes the traditional cocktail and layers it with cocoa bitters, chamomile, and Cruxland Kalahari Truffle Gin, producing a silky, dark pour that recalls the glow of embers.

The presentation matches the concept. The menu is mounted on a moss-covered lazy Susan, the seasonal sections brought to life by Amy Lopez Nayve of Pumapapel, inspired by Alfons Mucha’s The Seasons. The effect is tactile and immersive, making the act of choosing a drink part of the experience.