Situated near a school, Tbilisi’s London Park brims with life, with children and teenagers enjoying the playground or relaxing on benches around a modest fountain. Although close to some of the city’s busiest tourist streets, the park is flanked by unrenovated buildings and lacks a proper lawn. In a way, it has maintained the old atmosphere of Tbilisi: raw, unpretentious, yet joyful.
Next to the fountain stands a small, glass-walled commercial space, often unnoticed by passersby who might not guess its purpose at first glance. This spot has had several incarnations – most recently as an Asian fusion food stall, before that as a shwarma booth, and originally as a café called London Bar. Now, the word “Rosa” is inscribed in both Georgian and Latin letters on its walls. “We picked this name because it relates to the rose flower but also to the color pink. It is a rosy place that creates a mood where people shouldn’t expect a party, but rather something chill, yet fun,” says Ana Tsimintia, Rosa’s co-founder and manager, as she sits at one of the few tables in front of the bar.
Rosa is an ideal spot for a relaxing treat. Its soft, carefully curated music and welcoming staff enhance the experience. Specializing in cocktails crafted with homemade spirits and locally sourced ingredients, Rosa offers drinks that feel like magic potions – perfect for unwinding or trying something new.
A self-taught bar owner and mixologist, Ana has already opened several popular bars in the Georgian capital, including Bauhaus and Politika. “I had no connection with the hospitality sector; I even did not work as a waitress when I was a student,” she tells us. “In 2016, my friend Esma offered for me to join her in launching a bar called Bauhaus. At first I was passively involved, mostly working on my film projects. But then I just enjoyed it and I quit everything else.”
Currently closed due to the renovation of the building, which belongs to the Ministry of Culture, Politika featured a courtyard filled with greenery and a thoughtfully crafted cocktail menu. For her new venture, Ana sought a similar space with an even stronger focus on cocktails. “I love making cocktails, but I’m not into the fancy vibe of most cocktail bars. Here, we’re a casual hangout in a park where you can enjoy quality drinks,” she explains. “It does make things a bit challenging, though, since people don’t usually expect a cocktail bar in this kind of setting.”
Ana spends most of her days at Rosa alongside her associate, Esma Berikishvili. Though rarely found behind the counter, Ana works in the kitchen preparing everything from cocktail ingredients to food, including liqueurs, tinctures, marmalades, dried fruits, and appetizers. “A significant amount of effort goes into the preparation, as well as visiting the bazaar to explore new ingredients and ideas,” says Ana, who walked us through Rosa’s piña colada as an example. To balance the typical acidity of this drink, she spends up to three days preparing the coconut mixer and grilled pineapple purée.
Rosa’s menu features a blend of beloved classics – like the Mojito, French 75, and Negroni – alongside six original cocktails that are continually refined. “Manifesto is one of our signature drinks, originally crafted by our bartender at Politika. We’ve since evolved it into a milk punch, meaning it’s washed in milk, which makes it very clear and lends a softer, more nuanced flavor, an even better version than before,” explains Ana.
The Manifesto cocktail combines rum, homemade black tea syrup, and almond liqueur for a unique twist. Returning later that evening to enjoy a few drinks, we decided to try two of Rosa’s signature creations: the Apricot Sour and the White Rabbit.
The Apricot Sour at Rosa is a testament to Ana’s craft, featuring a house-made apricot liqueur infused with dried and grilled apricots for a rich, fruity depth. It’s further enhanced with apricot cheong – a Korean preserved apricot syrup that adds a subtle sweetness and complexity. “People often get confused about cheong, but it’s simply fruit macerated in sugar, uncooked and untreated, preserving all its natural nutrients,” Ana explains. The result is a cocktail that captures the essence of ripe apricots in a perfectly balanced, refreshing drink.
The White Rabbit was another delightful surprise, and we admit we chose it based on its intriguing description: “Like sitting in the vegetable garden drinking bourbon.” Its appearance is enticing as well, a lemon-yellow concoction framed by a row of green tarragon leaves. The cocktail combines smooth bourbon with herbal liqueur, fresh carrot and ginger juice, and a touch of tarragon syrup for a sweet and refreshing twist. This inventive blend creates a drink that is both flavorful and invigorating.
Ana’s favorite is a simpler drink: the Herbal Tincture, which features gin as its primary ingredient, complemented again by tarragon – an herb commonly used in Georgia for making lemonade and also present in the succulent lamb stew called chakapuli. “It’s slightly sweet yet also spicy; really delightful,” remarks Ana.
On the food side of the menu, Rosa offers a selection of snacks, including dips, cheese plates, and tabbouleh. They have recently expanded their working hours to include a lunch menu featuring original and tasteful toasts and sandwiches. The menu changes on a weekly basis based on what is seasonal and fresh at the bazaar. When we came for lunch, we ordered a tasty salmon sandwich and a ginger cake. “We use different breads, mostly sourdough with homemade sauces, pastes, jams and fresh vegetables. Our next step is to make homemade pastries,” says Ana.
To infuse more life and character into the space, Ana is contemplating hosting events. At her previous venue, Politika, which was larger, she regularly organized DJ sets and concerts. “Here, we’re looking at lighter, more conceptual events, perhaps vinyl nights and primarily tastings or collaborations with chefs we know,” says Ana before heading inside to finish her work in the kitchen. “We envision small pop-ups – nothing too grand – that fit seamlessly into the park’s atmosphere.”
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