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Dry & Bitter, I Suppose

Recipe part of the Japanese Masters Series. This cocktail is inspired by a conversation with a guest at The Bellwood. When asked for a dry and bitter cocktail, Suzuki-san wanted to step away from the classics. “The Plum, I Suppose turned out to be a perfect fit. Fino Sherry brings dry, crisp notes, while the very herbal Cocchi Americano adds sweetness and bitterness. A bit of Cynar on top gives more depth to the final drink and brings it together”.


  • 2,5cl The Plum, I Suppose
  • 2cl Cocchi Americano
  • 2cl Fino Sherry
  • 0,5cl Cynar
  • Grapefruit peel for garnish


  • Add ice in a mixing glass and allow it to cool down.
  • Add all ingredients in a different glass and stir.
  • Drain the water from the mixing glass, and pour the drink over the remaining ice.
  • Stir until sufficiently chilled and diluted.
  • Strain into a coupe glass and express the oils of the grapefruit peel before discarding it.