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Inside of Red

Recipe part of The Japanese Masters Series. Nomura-san particularly enjoyed the savory layers of Ayuuk. “It has a smoky, umami, dashi-like flavor that reminds me of Iburi-gakko (smoked pickled daikon)”. In this cocktail, Nomura-san drew inspiration from the deep dark red color of the Pasilla Mixe chili. He wanted to “ explore the theory according to which ingredients of the same color work well together”. To do so, he opted for cassis, plum liqueur and Sun Rouge hibiscus and rosehip tea. A dash of absinthe finishes the cocktail and matches the strong aromas of Ayuuk.


  • 3cl Ayuuk
  • 2cl Sun Rouge hibiscus rosehip tea*
  • 1cl Sun Rouge infused Hoshiko plum liqueur*
  • 1 barspoon cassis liqueur
  • 1 dash absinthe
  • 1 orange coin for garnish


  • Add all ingredients in a low ball with ice.
  • Add a dash of absinthe and stir about 10 times.
  • Garnish with orange coin after expressing the oils.
  • –––
  • For the tea:
  • Infuse 1 bag of hibiscus rosehip tea in 100ml of hot water for 20 minutes
  • –––
  • For the Sun Rouge infused Hoshiko:
  • Infuse 15g of Sun Rouge tea leaves in 720ml of Hoshiko for 24 hours.