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  • 400ml The Plum, I Suppose
  • 15ml Osmanthus Flower Maceration* (recipe below)
  • 100ml Ginger Almond Milk** (recipe below)
  • 20ml Honey Water (1:1 honey and water)
  • 4ml Fresh Lime Juice


  • Add all ingredients into a shaker and shake.
  • Double strain into a cup.
  • *Osmanthus Flower Maceration
  • 25g Dried Osmanthus Flower. 500ml Vodka. Combine Dried Osmanthus Flower and Vodka in a vac pac/ jar and leave overnight at room temperature to macerate. Once maceration is done, fine strain with muslin cloth.
  • **Ginger Almond Milk
  • 500ml Almond Milk (recipe blow). Alternatively can use store bought Almond Milk.
  • 15g grated ginger. Grate 15g of fresh ginger into 500ml of Almond Milk, mix well, and strain using tea strainer, pressing ginger pulp until completely dry.
  • Almond Milk
  • 165g raw almond. 500ml water. Combine almond and water in a vac pac/jar and leave overnight at room temperature to soften almonds. The following day, transfer to a blender and blend on high to make Almond Milk, strain with muslin cloth and reserve.