The rituals
Glassware
Thin rim, wide bowl. The aromatics are the brushwork; give them room. A tumbler will do, a tasting glass is better, a plastic cup is a waste of six months of work.
Temperature
6°C, straight from the coldest shelf. Colder flattens the fruit into sugar, warmer loosens the acidity and the finish turns soft. Twenty minutes out of the fridge is already too long.
Ice
One clear cube, or none at all. Never crushed — it dilutes fast and smudges the painting. If the bottle is properly cold, skip the ice entirely.
Garnish
One element only, and it has to earn its place: a slapped herb, a strip of citrus oil, a crack of pepper. Anything decorative gets in the way of the nose.
Petrol Peach
The build
- 60ml blanco tequila
- 120ml Embra Perzik
- 10ml lemon
- Thyme sprig, salt rim
The serve
Build in the glass over one cube, stir six times, and let it sit for a minute before the first sip. Serve as we serve the bottle: tall glass, one large clear cube, a thyme sprig slapped once between the palms.
The bottle — € 19,90Green Underneath
The build
- 45ml junmai sake
- 120ml Embra Peer
- 5ml verjus
- Pepper over the top
The serve
Build in the glass over one cube, stir six times, and let it sit for a minute before the first sip. Serve as we serve the bottle: chilled wine glass, no ice, a wide bowl so the kombu can breathe.
The bottle — € 19,90Wall Label No. 3
The build
- 40ml gin
- 120ml Embra Aardbei
- 10ml honey syrup
- Basil leaf, torn
The serve
Build in the glass over one cube, stir six times, and let it sit for a minute before the first sip. Serve as we serve the bottle: coupe, straight from the fridge, one strawberry leaf floated on top.
The bottle — € 19,90The three works