Apocalypse
Postponed


鐵飯碗 (Iron Rice Bowl)

Puffed rice infused Absolut Vodka and White Chocolate syrup stirred and served straight up in a metal rice bowl.

Recipe

  • 50 ml Rice-crispies
  • Absolut Vodka
  • 5 ml White Chocolate Monin
  • 5 ml Simple syrup (50/50)

Method
Stir all ingredients and serve straight up in chilled metal rice bowl.

How to make
Rice-crispies Absolut Vodka
Add the same amount of Rice Crispies to Absolut. Seal and let macerate in the fridge for 24 hours. Filter thoroughly, bottle and store cold.


Ca+

Absolut vodka, Sake, Guava, Lime, Ginger, Lime leaf syrup, Club Soda and Calcium. Shaken and served straight up in a plastic highball together with a Calcium tablet and Ginger pipet.

Recipe

  • 40 ml Absolut Vodka
  • 15 ml Sake
  • 40 ml Guava juice
  • 25 ml Fresh Lime juice
  • 35 ml Lime leaf syrup (50/50)
  • 20 ml Club Soda
  • 5 ml Ginger Juice

Method
Shake the Absolut, Sake, Guava juice, Lime juice and pour into a plastic highball. Top up with the Club soda and serve together with a Calcium tablet and the Ginger pipet.

How to make
Lime leaf syrup (50/50)
Add 10 lime leaves into 1 liter of Simple syrup. Bring up to a boil and set aside to macerate over for 12 hours. Filter, bottle and store cold.



2666: A Space Cocktail

Absolut vodka, Pomegranate, Beetroot, Citrus, Ginseng tea and Absinth. Served in space vacuum drink pack.

Recipe

  • 40 ml Absolut Vodka
  • 5 drops Pernod Absinth
  • 15 ml Fresh Beetroot juice
  • 60 ml Fresh Orange juice
  • 60 ml Fresh Pomegranate juice
  • 30 ml Fresh Lemon juice
  • 30 ml Ginger Flower tea syrup
  • 40 ml Still Water

Method
Mix all ingredients and pour them into a space vacuum-packed drink container. Store and serve cold with a straw on the side. (See picture)

How to make
Ginger Flower tea syrup
Add 6 teabags of Yogis Ginseng flower organic tea to 1 liter Simple syrup. Bring to a boil and set to macerate for 12 hours in the fridge. Filter, bottle and store cold.


Black Dog

Absolut Elyx, Lapsang tea reduction and Cherry liqueur. Stirred and served over a large ice cube into an aluminum muffin cup.

Recipe

  • 50 ml Absolut Elyx
  • 10 ml Cherry liqueur
  • 7 ml of Lapsang tea syrup

Method
Stir all ingredients and pour over a large ice cube into a aluminum muffin cup.

How to make
10 ml of Lapsang tea syrup
Add 50 ml of Lapsang tea to 1 liter simple syrup let macerate in the fridge for 12 hours. Filter, bottle and store cold.