How to Drink Empirical: Plum Paloma
Chris has developed a new Paloma recipe, this time based on The Plum, I Suppose, with a hint of mezcal.
Empirical at Home with Nicolaj Pasfall (Holy Fridge, Odense)
Two recipes based on our Pasilla Mixe chili spirit Ayuuk to remind us that one day the sun will come back into our lives.
Empirical at Home with Harry Bell (Tata, Copenhagen)
We caught our friend Harry Bell from Tata (voted best bartender in Denmark two years in a row at the Bartenders Choice Awards) at home early in the morning and asked him to fix us a quick drink. He did not disappoint.
Empirical at Home with Bérenger Roth (Puss Puss, Copenhagen)
We really miss going out to our favorite bars and restaurants, so we've reached out to some of our industry friends to share easy recipes from the comfort of their home.
How To Drink Empirical: A Negroni, I Suppose
Want to end 2020 in a flavorful black out? Look no further. A Negroni, I Suppose is a riff on a White Negroni by Chris Stewart, Head of Research & Development.
How to Drink Empirical: Creamy, I Suppose by Mr Lyan
Anticipating the glorious return of the Sunday Lyan Sessions at Lyaness, our friends from Mr Lyan Studio came up with this riff on Baileys based on our plum kernel and marigold spirit, The Plum, I Suppose.
How To Drink Empirical: Ayuuk Old Fashioned
Chris Stewart came up with an easy Ayuuk Old Fashioned recipe for our pop up bar. It’s so good we couldn’t keep it to ourselves.
Fuck Trump And His Stupid Fucking Wall Punch
Chris from R&D created an easy Fuck Trump And His Stupid Fucking Wall punch recipe to help you get through election night.
How to drink Empirical: Ayuuk Margarita
The smokey flavor of Ayuuk, our Pasilla-Mixe spirit, finds a new expression in this easy-to-make margarita. Already a summer hit!
How to drink Empirical: Ayuuk Flip
The main ingredient in this spirit, Pasilla Mixe, is a special, smoke-dried chili grown at 2,700 meters above sea level by the Mixe people — known in their native language as Ayuuk. Once fully ripened, the chilis are partially dried on the plant and finished on wicker racks over gnarled hardwood smoke. The true Pasilla Mixe possesses a twilight, dark red fruitiness and a unique earthiness that reflects the rugged terroir in which it grows.
How to drink Empirical: Ayuuk & Ginger Ale
Our new core spirit Ayuuk is based on Pasilla Mixe, a special smoke-dried chili that grows in a cloud forest. For this serve, the chili’s pleasantly spicy, vegetal notes are balanced out with the zesty, bite of ginger.
How to drink Empirical: Fuck Trump Paloma
Fuck Trump and His Stupid Fucking Wall is a refreshingly smooth, warm, vegetal tasting habanero spirit made from a base of Pilsner Malt, Belgian saison yeast, and Barley koji. Through low-temperature vacuum-distillation, we removed capsaicin, the painfully spicy active component in the chilies, to preserve the pleasantly floral and fruit-forward notes typically hidden in habaneros.
How to drink Empirical: The Plum, I Suppose & Citrus Soda
The Plum, I Suppose captures plum kernel’s marzipan high notes and the fruit’s nuanced sweetness. Bring out the brightness of this spirit with citrus soda in this refreshing serve.
How to drink Empirical: The Plum, I Suppose with Chris and Sasha
The Plum, I Suppose cocktails prepared by R+D's very own, Sasha and Chris.
Serves: Charlene McGee Lot Six Edition & Vermouth
For Charlene McGee Lot Six Edition, we recommend a riff on a classic Manhattan. The spirit’s round, smoky flavor profile at cask strength makes it an apt challenger for the recipe’s standard bourbon. Chances are that after a few of these, you might develop your own pyrokinetic powers à la Firestarter.
Serves: Flora Danica & Tonic
Based on the wild plants of Danish summer, Flora Danica is a herbaceous spirit with a slightly bitter finish. Complement it with tonic and a hint of lemon to make this bright serve.
Serves: Freyja & Champagne
Named after the goddess of love, based on an ingredient that only blooms once a year, and only 200 bottles made in total, Freyja is fittingly best enjoyed with Champagne. For this refreshing serve, opt for a crisp, dry Champagne to complement the elderflower spirit’s natural, subtle sweetness.
Serves: ES X ēe #1 & Soda Water
ES X ēe #1 is a collaboration with Alex Kratena & Monica Berg of Tayēr & Elementary in London. It's made using Lebanese cherry stems, coffee chaff, carob, corn husk kombucha, and Citra hops. The project’s aim is to gather and re-interpret inspiration from various regions, ingredients, and techniques they've encountered throughout research and development trips around the world.
Serves: Helena & Green Tea
Helena is our base product: a double fermented clear koji spirit. The spirit combines a base flavor of sweet, floral notes from koji nuttiness and toasted bread notes from barley that give way to a bright, crisp umami finish. It is the foundation upon which all of our other spirits are built.
Serves: Charlene McGee & Cream Soda
Charlene McGee is a juniper spirit inspired by the Scandinavian culinary tradition of smoking. The spirit has base notes of fresh juniper, fruity blackberries, and resinous, fragrant juniper sap that leaves a smooth, smoky finish. Unlike a traditional heavily peated spirit, this is a smoother and lighter flavor experience with smoke.
Serves: Fallen Pony & Tonic
Fallen Pony is an aromatic double-fermented quince tea spirit made from a base of quince, barley koji, Belgian Saison yeast, and pilsner malt wash. The blend preserves the sweet botanical notes, highlights hints of marzipan, and provides balanced acidity. A deceptively light drinking experience at 35% ABV.
How to drink Empirical: Fuck Trump & Watermelon
Fuck Trump and His Stupid Fucking Wall is a refreshingly smooth, warm, vegetal tasting habanero spirit made from a base of pearled barley, Belgian saison yeast, and koji. Through low-temperature vacuum-distillation, we removed capsaicin, the painfully spicy active component in the chilies, to preserve the pleasantly floral and fruit-forward notes typically hidden in habaneros.