we are fanatical about flavor and aroma, without attempting to recreate the wheel, we wanted to make mixers with the full flavor profile and aromas of the complex botanical blends we wanted to layer on top of reimagined classic cocktails, exploring flavor bridging and extraction to give enthusiastic imbibers something to fall in love with, and be able to do that in an affordable blend to share what we do far and wide.
a cockail blackbelt and a food wizard. jon makes cocktails, lots of them, and does it with a wild imagination and a broad palate, but can only make so many at a time and thinks its a shame that more people don't get to try them, even after producing a dozen cocktail lists a year for a decade. max co-authored what has been called the most important cooking volume of this century, modernist cuisine and can blind taste just about anything and tell you if it has 1 gram too much something or what is necessary to bring traces of the bergamot forward. jon and max thought it best if they got together and developed something as good as they could make it, combining their unique skillsets.
we use methods developed and chronicled by max to dive deep into each ingredient fusing alchemy, food science and imagination. we pair that to jon's quest for the perfect cocktail, first-hand knowledge of developing drinks with novel ingredients in craft cocktail bars and desire to make the complicated simple and put it in your hand and watch your face light up.
we start with a food lab, max's food lab at his joint, imagine foods. it has a dizzying array of tools and ingredients. jon describes what he wants out of a drink- the color,flavor, aromas a name and a feel, who will drink it- we will call that ideation.
then max suggests some technique, and different ways of thinking about accomplishing the final desired product. then we start to play.
we vacuum seal things, we rotovap things, put things under pressure, change proportions, evaluate. assemble the intended flavor ideation, tweak, rinse, repeat.
the goal is to get the full flavor and aroma range out of each ingredient, to treat them gently, and then figure out how to blend and scale the best practice. we don't recommend this to anyone, but we were called to do it.
at some point jon starts losing it because he can't get what he wants out of a dried berry or oils are separating, max suggests a fix, jon remains skeptical, acquiesces, tries it, grins, and shakes his damn head.
drinks don't have to be complicated- 3 ingredients are dreamy. caveat, sometimes an ingredient has 40 ingredients, but that's our problem, not yours. your problem is putting it in a glass