How to Drink Empirical: Ayuuk Milk Punch
A punch that tastes of spring.
Recipe by Chris Stewart, Head of R&D.
5 Parts Ayuuk
3 Parts Manzanilla Sherry
8 Parts Sencha Tea*
1 Part Fresh lemon juice
1 Part Pineapple Syrup**
3 Parts Whole Milk
Method for whole batch:
Add all ingredients in a container apart from the milk. Add the milk last.
Strain ingredients through a coffee filter or cheese cloth.
This may take a few hours, leave in the fridge while it strains.
After straining, the batch should be pretty clear with a yellowish tinge.
In a rock glass, pour 100-120ml of punch over a large clear ice block.
Garnish with fresh blossoms.
10 parts cold water
1 part Sencha
Allow to infuse at room temp for 20 mins. Strain.
Two parts cane sugar
Two parts water
One part pineapple chunks
Add all ingredients to a pot and bring to the boil. Keep at a simmer for 20 mins. Turn off the heat and allow to infuse for 1 hour. Strain.
Sale Sold out10cl – 43% ABV.
- from €13,00
Hot Sauce 02 Chocolate Fondant & Beetroot Sorbet with Giorgia Eugenia Goggi (Masseria Moroseta)
Hot Sauce 02 found its way to the heel of Italy and the region of Puglia where cheffe Giorgia Eugenia Goggi from Masseria Moroseta came up with a vibrant beetroot - berry - hot sauce gelato to accompany a decadent chocolate cake.