Embra

Drinks

How to serve it.

None of this is required. But the bottles were built for a certain temperature and a certain glass, and they are more generous when you meet them there. No ice — dilution flattens the infusion inside a minute. Pour a little, twice, rather than a lot, once. And give whatever you pour two minutes of quiet before the first sip; unpasteurised fruit keeps opening in the glass.

The ritual, bottle by bottle

All products →
PERZIK — Peach · Thyme · Citrus

PERZIK

Peach · Thyme · Citrus

Temperature
6–8 °C, straight from the fridge, never over ice.
Glassware
Small tulip glass — narrow enough to hold the thyme.
Pairings
  • Young goat cheese, warm sourdough
  • Grilled white fish with lemon
  • Almond cake, late afternoon

See the bottle →

PEER — Pear · Kombu · Ginger · Black Pepper

PEER

Pear · Kombu · Ginger · Black Pepper

Temperature
8–10 °C. Slightly warmer than you expect.
Glassware
Straight-sided tumbler, no ice, no garnish.
Pairings
  • Oysters and brown butter
  • Aged Gouda, 24 months
  • Roast celeriac with hazelnut

See the bottle →

AARDBEI — Strawberry · Tomato · Honeycomb · Vanilla

AARDBEI

Strawberry · Tomato · Honeycomb · Vanilla

Temperature
10 °C. Let it sit two minutes after pouring.
Glassware
Wide-mouthed wine glass to open the vanilla.
Pairings
  • Burrata, olive oil, pepper
  • Charred lamb and mint
  • Dark chocolate, 70%

See the bottle →

Three recipes

Each of these is built to add one idea and nothing more. Measure roughly, but keep the proportions — the bottles are already balanced, and every extra ingredient is a vote against the infusion.

PERZIK

Thyme & Tonic

One glass, five minutes

  1. 01Chill a tulip glass in the freezer while you work.
  2. 02Pour 120 ml PERZIK, cold from the fridge.
  3. 03Top with 60 ml dry tonic, poured down the side of the glass.
  4. 04Press a thyme sprig between your palms once, then lay it on top — do not stir.

The tonic does the lifting; the thyme is there for the nose, not the tongue.

PEER

The Low Tide

Two glasses, ten minutes

  1. 01Warm 20 ml of water with a thin coin of ginger for two minutes, then cool it completely.
  2. 02Divide 240 ml PEER between two straight tumblers.
  3. 03Add the ginger water, one bar spoon per glass.
  4. 04Finish with a single crack of black pepper over each glass.

Serve it slightly warmer than instinct suggests — around 10 °C — or the kombu closes up.

AARDBEI

Burnt Strawberry

Two glasses, fifteen minutes

  1. 01Halve four strawberries and blister them cut-side down in a dry pan for ninety seconds.
  2. 02Let them cool in the pan; keep every drop of the syrup that gathers.
  3. 03Spoon fruit and syrup into two wide wine glasses.
  4. 04Pour 150 ml AARDBEI over each and wait two minutes before drinking.

The heat is only for the fruit in the pan. Never heat the bottle itself.

Cold, unhurried, and never over ice.

How it’s made →