Very Good Drinks

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I just wanted to thank you all for being so cool and nice and fun. Anyway, here’s one more stupid martini for the road— it tastes like toasted bread + rich creamy butter. It’s nice. You’re nice. Okay. I’m gonna go now… thanks again for watching my videos. Ta ta for now! -Jazz 💛 BREAD & BUTTER MARTINI 🥖🧈🍸 * 2 oz butter vodka * 1 oz bread mix * Stir, strain,rosemary mist 🌿 750 ml Freezer Batch * 400 ml butter vodka * 200 ml bread mix * 150 ml water (25% dilution) Prep Ratios 👇 🧈 Butter Voddy: Vodka + ~22 g grated cultured butter per 100 ml (I used @chopinvodka rye & wheat + butter from @braums ) Infuse 24-48 hrs → freeze → strain clear w/ coffee filter 🍞 Bread Mix: 2 : 1 blanc vermouth (@vermouthdolin ) : fino sherry (@bodegaslustau ) Steep w/ deeply toasted sourdough 2-3 days → strain (press out the bread!) Bottle. Freeze. Pour. ✨ Ice by @craftklaris Glassware by @bobo.store_official

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GOCHUJANG SLUSHEE 🌶️🍊 * 250g crushed ice * 10g gochujang paste (1 tsp) * 80g grapefruit juice (2.5 oz) * 20g cane sugar (1 Tbsp) * 15g lime juice (½ oz) * 45g High Pour (1.5 oz | 5mg) Blend on high. Serve cold. Top with kimchi caviar ✨ KIMCHI CAVIAR * 50g rice vinegar (or water) * 50g kimchi Blend + strain → 75g kimchi juice * 1.5g agar (2%) ↳ (for water: 1% / 0.75g) Bring juice to a boil, whisk in agar, simmer 5 min. Cool 5 min, bottle, then drip into cold oil. Strain + serve 🫶

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It’s been a rough time recently. This tea makes things feel a little easier for a little while. FUCK ICE! EXXTRA GREEN NITRO TEA(HC) 🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃 INGREDIENTS • Water: 500 ml (300 ml cold / 100 ml hot / 55 g ice) 💧 • Honey: 75 g 🍯 • Yuzu Super: 1.5 oz (45 g) 🍋 • Genmaicha: 1 bag • Seasoning:  – 3 g Yuzu Kosho (optional 🌶️)  – 0.5 g Salt  – 1 tsp Rum Dragon 🐉 • Nitro: 1 N₂ charge 💨 • ~18 mg caffeine / serving METHOD 1️⃣ Heat 100 ml water, dissolve honey (+ yuzu kosho). 2️⃣ Steep genmaicha 2 min @ ~190°F / 90°C. 3️⃣ Combine with remaining water, ice, and yuzu. 4️⃣ Chill fully, charge with N₂. 5️⃣ Rest 30–60 min, serve 🥂 RUM DRAGON 🐉 (INFUSION) • 5 g ground herb (~22% THXC), decarbed  → pressure cooker, 40 min • 4 oz high-proof rum (151 proof / 75.5% ABV) • Infuse 24 hrs, strain through coffee filter ⚠️ Dosage: ~36 mg per tsp (about 18mg per serving) [Varies by potency, decarb efficiency, and infusion time] @theyuzuco @wearebrightland @derelspirits