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

K28 · Asian & Shanghai

Osmanthus Martini

桂花马天尼

Osmanthus, apricot-floral, silky. A restrained Shanghai-ingredient Martini that hotels can sell to local and international guests.

Glass: Nick & Nora 150 ml
Ice: none
Method: Stir
Garnish: Pinch of dried osmanthus on the surface
Looks like: pale gold, clear
Volume: ≈84 ml
Strength: ●●●●● 26.5%
Time: 60 s
Allergens: sulphites (wine)

What goes in the glass

50 ml

Osmanthus-Infused Kartoff Vodka (sous-vide)

House prep P21, technique: Sous-vide infusion 50 °C. Made ahead so service is fast and consistent; see the prep steps.

15 ml

Bianco vermouth

Floral, lightly sweet vermouth that echoes osmanthus.

2.5 ml

Osmanthus Honey Syrup

House prep P05, technique: Warm infusion syrup. Made ahead so service is fast and consistent; see the prep steps.

How to make it

Step 1
Chill the Nick & Nora 150 ml: fill with ice and water or keep in the freezer at least 10 minutes.
Step 2
Measure with a jigger into the mixing glass, smallest amounts first: Osmanthus Honey Syrup 2.5 ml; Bianco vermouth 15 ml; Osmanthus-Infused Kartoff Vodka (sous-vide) 50 ml.
Step 3
Fill the mixing glass with ice and stir smoothly for 20–25 seconds until the outside is very cold.
Step 4
Strain into the glass.
Step 5
Garnish: Pinch of dried osmanthus on the surface.
Step 6
Check: correct glass, clean rim, cold (or hot) to touch. Serve within 30 seconds.

What to prepare, and how

This drink uses a house preparation. The method stays with the trade desk.

Why this drink

A restrained Shanghai-ingredient Martini that hotels can sell to local and international guests.

Technique：P21: Sous-vide infusion 50 °C; P05: Warm infusion syrup

Substitution：No sous-vide: 5 ml osmanthus honey syrup (P05) with plain Kartoff.

Story

When the Huangpu Pilot brings a steamer upriver in autumn, osmanthus is in the air. Kartoff infused with osmanthus at low heat is stirred with bianco vermouth and a drop of osmanthus honey.

He meets every steamer at the river mouth and guides it up the Huangpu to the Bund. His drinks are the bright Kartoff serves made for Shanghai evenings.