This drink is an example of how we create liquids at MSK. Green guava and kiwi are clarified using pectinase to give a clean, clear base from natural ingredients. Elderflower and cucumber cordials and distillates add aroma and balance without oversweetness. A display of enzymes and preservation techniques that allow flavours to be reused, refined and combined over time, rather than treated as a single-use, seasonal component. Simple process. Proper technique. Flavour first.


Green Guava and Kiwi Highball


Mix all ingredients together and stir.

Pour over ice (we used our 3x2x2cm Ice cube mould) into a highball glass, then serve and enjoy!


MSK Guava and Kiwi Soda


Prepare the clarified juices - We opted for enzyme clarification using our Pectinase Ultra SP-L.

Mix all ingredients together and adjust the seasoning to your liking.

Chill to 1 °c.

Carbonate and reserve in a bottle in the fridge.


MSK Elderflower Cordial 


Place filtered water and caster sugar in a pan.

Bring to a simmer until all sugar has dissolved (do not boil).

Infuse with elderflower.

Add acids and mix until all are dissolved.

Allow to cool, then reserve in a bottle, in the fridge for later.


MSK Elderflower Distillate
  • 200g elderflower
  • 400g 40% ABV neutral spirit


Infuse 24 hours.

Pass through a coffee filter.

Using a Girovap2, set the bath temperature to 45 °c then distil. 

Collect the clear liquid and store in a bottle until needed.


MSK Cucumber Distillate
  • 1kg cucumber - English or ridged
  • 500g 40% ABV neutral spirit
  • 0.2% Ascorbic Acid


Blend and pass the mixture through a coffee filter.

Using a Girovap2, set the bath temperature to 45 °c then distil. 

Collect the clear liquid and store in a bottle until needed.


35% Mixed Acid Solution


Pour over 80 °C filtered water over the mixed Acids until dissolved.

Allow to cool, then reserve in a bottle, in the fridge for later.