This project was created as part of NAKA's late-night beverage program and provided an opportunity to explore techniques that extended beyond the restaurant's core cocktail offerings. Sous vide infusions, house-made ingredients and advanced flavour development methods were used to create drinks with greater complexity, balance and character.

When developing beverages, I focus on the technical processes behind flavour creation as much as the final drink itself. Infusions, ingredient extraction, syrup development and balance all play a role in shaping the finished product.

The sketches, recipes and planning work below reflect the development process behind the program, from ingredient testing and flavour exploration to final menu concepts and service specifications.