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4 recipes
Plum, osmanthus, ginger almond milk — a dessert in a glass.
Modern5 min
Ingredients
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Inspired by the Chinese almond-tofu dessert. Osmanthus flower maceration on top of Plum, stretched with ginger-spiced almond milk, honey water for balance, fresh lime to seal.
Sherry, sencha and Ayuuk clarified by milk — a punch-bowl heirloom.
Modern30 min
Ingredients
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An 18th-century clarified milk punch built around Ayuuk. Sencha and sherry give it a savory frame; pineapple syrup keeps it lifted. Make ahead, let it strain overnight.
Apple juice, Plum, spice and aerated whites — holiday, dialed.
Modern8 min
Ingredients
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A bright, modern nog: apple juice instead of cream, Plum for stone-fruit complexity, ginger and cinnamon for warmth, whipped whites for body, nutmeg on top.
A Ramos riff: Plum, cream, egg white, orange blossom, a long shake.
Sour6 min
Ingredients
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A Plum-forward Ramos Gin Fizz. Two acids, a touch of cream, orange blossom water, an aggressive long shake — soda finishes the column.
1 recipe
Five-way split: Vetiver, Chinotto, Aquavit Madeira-cask, Fino, Martini Dry.
Stirred4 min
Ingredients
Build
From the official Muyu drinks book — Alex Kratena's 50/50 Martini, equal parts five ways. Vetiver Gris and Chinotto Nero from the Muyu lineup; Linie Aquavit aged in Madeira casks for spice; Tio Pepe Fino for salinity; Martini Dry for the vermouth structure. Stirred, coupe, lemon zest discarded.