Flavor Profile
The Cocktail Mixer
You drop a little Timut in your gin and tonic and become dangerous.
You drop a little Timut in your gin and tonic and become dangerous. You've got a home bar worthy of a hotel. You know London Dry from Old Tom. You make your own spiced syrups, your own infusions, your own bitters. You don't only use spices to cook, you use them to drink. You drop a…
Your main traits
- cocktail
- citrus
- floral
- fine spice
Your aromatic portrait
You've got a home bar worthy of a hotel. You know London Dry from Old Tom. You make your own spiced syrups, your own infusions, your own bitters. You don't only use spices to cook, you use them to drink. You drop a cardamom pod into your gin and tonic, a pink peppercorn into your Negroni, a little grated tonka into your old fashioned. You love citrus, florals, bitters. You know a great cocktail starts with a great ingredient: yuzu zest, fresh berries, rare honey. You pair food and cocktails the way others pair food and wine. You entertain a lot. You handle the sweet as well as the bitter. You hate industrial mixers and bottom-shelf syrups.
Your 5 signature products
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« Timut in your gin and tonics, mojitos, ginger ales: its grapefruit-yuzu note signs your cocktails with a freshness nothing else has. »
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« Pink peppercorns, sweet and resinous, perfume your infused vodkas, your homemade gins, your Negronis. Float a few for the look and the lift. »
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« Green cardamom crushed into your shakers, your syrups, your hot infusions: citrus-eucalyptus, floral depth. One cracked pod per drink. »
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« Tonka grated over your old fashioneds, espresso martinis, Irish coffees: almond-vanilla-hay, the bar signature. A whisper, never a dusting. »
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« Star anise steeped into your syrups, mulled wine, winter cocktails. Deep licorice, perfect for the long drinks. »
Your signature dishes
- Timut gin and tonic
- pink-peppercorn Negroni
- tonka old fashioned
Your go-to occasions
cocktail hour, evenings with friends, mixology
Your opposite profile
At the other end of the spectrum:
The French ClassicistYou still believe a well-ground pepper is all a dish needs.