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A punch that tastes of spring.


  • 5 parts Ayuuk
  • 3 parts Manzanilla Sherry
  • 8 parts sencha tea*
  • 1 part fresh lemon juice
  • 1 part pineapple syrup**
  • 3 parts whole milk


  • Add all ingredients in a container apart from the milk. Add the milk last.
  • Stir ingredients.
  • 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.
  • *Sencha Tea:
  • 10 parts cold water
  • 1 part Sencha
  • Allow to infuse at room temp for 20 mins. Strain.
  • **Pineapple Syrup:
  • 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.