K01–K58 · twelve characters

The menu, with the crew beside it

All 58 cocktails. Each character stands beside the drinks they pour. Open one and you stay inside the menu: the portrait, the serve, the garnish, every step, and how to prepare what the drink needs.

Hero photograph
In the files
Glassware
In the files
Ice
In the files
Garnish photograph
Not in the files
Preparation visuals
In the files
Final serve
In the files

K04 · Classics, adapted

Botanist Negroni

植物学家尼格罗尼

Bitter orange, juniper, warm herbs. Every hotel bar sells Negronis; this one puts two portfolio SKUs in a familiar frame.

Glass: Rocks 300 ml
Ice: large clear cube
Method: Stir
Garnish: Orange peel
Looks like: deep ruby-orange
Volume: ≈106 ml
Strength: ●●●●○ 23.1%
Time: 60 s
Allergens: sulphites (wine)

What goes in the glass

30 ml

Kartoff Gin 43.5%

Juniper, citrus, vanilla and a soft potato-spirit body (catalogue): the backbone for gin classics.

25 ml

Campari (red bitter)

Bitter orange structure and colour.

25 ml

Sweet (rosso) vermouth

Spiced, sweet wine that bridges spirit and bitter.

5 ml

Titanic Natural Herb Liqueur 25%

Gentle herbal bitterness with balanced sweetness: a low-strength amaro-style modifier.

How to make it

Step 1
Measure with a jigger into the mixing glass, smallest amounts first: Titanic Natural Herb Liqueur 25% 5 ml; Campari (red bitter) 25 ml; Sweet (rosso) vermouth 25 ml; Kartoff Gin 43.5% 30 ml.
Step 2
Fill the mixing glass with ice and stir smoothly for 20–25 seconds until the outside is very cold.
Step 3
Place one large clear cube in the rocks glass.
Step 4
Strain into the glass over the fresh ice.
Step 5
Garnish: Orange peel.
Step 6
Check: correct glass, clean rim, cold (or hot) to touch. Serve within 30 seconds.

Why this drink

Every hotel bar sells Negronis; this one puts two portfolio SKUs in a familiar frame.

Technique：Classic method only – no house prep needed / 仅经典手法，无需自制备料

Substitution：Any London dry gin; Kartoff Gin is the listed SKU.

Story

The Botanist stirs his gin with Campari and sweet vermouth in the steamer's saloon, then adds a splash of Titanic herb liqueur from a fellow passenger's crate. The result is a rounder, spicier Negroni.

She sailed east on an Austrian Lloyd steamer with a case of seeds and a notebook of juniper, citrus and spice. Every port added a botanical; Shanghai added tea.