Pontus Frith Stockholm Sweden

The brief was to create a small drink menu that was paired with the menu the chef created.... I also did made the Twinkle to go with the salad that had a lemon emulsion...
and a Moonlight that was made from shochu and rice water.... that went with a Yakatori style dish with yuzu....
"The Blush" a homemade Rose vodka, homemade Rhubarb syrup, topped with champagne and grapefruit oil from a zest of grapefruit.... this went with the final dish which was a delicious rhubarb dessert with rose water.....

Dirty "Dry" Martini by the sea (a version of a dirty martini with seaweed (like the stuff they use in japanese salads) cooked sous vide with Vodka) " Dry" Vermouth (vermouth with added ingredients that slightly out your mouth)... with intense olive bread crisp this was drink was accompanied by a Plate of oysters.... the drink is part of a set of savory drinks that I have worked on...