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Apollo Nova is an artisanal spirit from Slovakia made from sugar beet. The project is the brainchild of barman Maroš Potůček, who, after years working abroad—including at Bar Termini in London—has combined his experience with a team that also includes Martin Hudák. Hudák serves as the project’s brand manager and is involved in its visual direction and product design.

Potůček is one of Slovakia’s most respected bartenders and the winner of the Falstaff Bar & Spirits Award for Slovakia’s Best Bartender. Martin Hudák also works as a consultant at Ritual Consultancy, where he focuses on innovative concepts, training, and the development of hospitality projects.

A spirit distilled from Slovak beetroot

Apollo Nova, which is part of Vikeza Gastro’s portfolio in the Czech Republic, is produced in Slovakia. The brand is built on combining traditional craftsmanship with modern bartending. The sugar beet comes from regional farms; after harvesting, it is prepared by hand and then undergoes enzymatic fermentation. Distillation takes place twice in a hand-forged copper still. The result is a spirit with an alcohol content of 50 per cent, bottled in 700 ml bottles.

According to the creators of Apollo Nova, the spirit has the earthy character of sugar beet and a subtle sweetness. It is intended both for serving on its own and for use in cocktails. The brand’s official website features recipes such as the Beet Negroni, Beet Paloma, Caipirinha, Delphi, and Bloody Mary.

Maroš Potůček began developing the idea for his own spirit after returning to Slovakia. He drew on his experience from the domestic and international bar scenes to create a product that uses local ingredients while offering a wide range of applications behind the bar.

Afternoon gathering for the bar community

The programme at AnonymouS Bar will begin at 1.00 pm with the Bar Community Session, aimed primarily at professionals from the bar community. During this session, Maroš Potůček and Martin Hudák will present Apollo Nova and their work with beetroot spirit. From 8.00 pm, a public guest shift will begin, during which both guests will take over the bar and prepare four cocktails.

Four cocktails with Apollo Nova

The evening menu will feature four drinks showcasing the various ways to work with Apollo Nova.

The Nova Sour combines 30 ml of Apollo Nova, 30 ml of blanco tequila, 15 ml of amaro, 25 ml of lime juice, 15 ml of agave syrup, and six basil leaves. The drink is shaken and served in a coupette.

The Bloodline is made with 30 ml of Apollo Nova, 20 ml of Americano Bianco, 10 ml of crème de cacao, and 10 ml of acid solution. It is served in a highball glass and topped with an apple and beetroot foam.

The Rude Martini offers a much simpler combination: Apollo Nova, caper juice, and celery bitters.

The quartet is rounded off by the Bloody Mary, in which Apollo Nova is combined with tomato juice, Worcestershire sauce, lemon juice, Marsala, pepper sauce, and celery salt.

Apollo Nova itself classifies the Bloody Mary and the Rude Martini as drinks that demonstrate the use of beetroot spirit in classic cocktail formats. The brand also states that its flavour profile allows it to be paired with bitter and herbal ingredients, as well as citrus fruits and other more distinctive components.

Apollo Nova Day on 14 September will therefore combine an afternoon gathering for the bar community with an evening guest shift, during which Maroš Potůček and Martin Hudák will showcase the Slovak sugar-beet spirit in Prague through four signature cocktails.