Arctic Bloom A study in texture, control, and quiet refinement. Story The intention was simple: to create a cocktail that pours white, soft, and cloud-like—a visual contrast to the bold and expressive drinks that often define the bar. But simplicity revealed complexity. Citrus and coconut, while harmonious in flavour, naturally resist each other in structure. Early versions of this drink would split, losing the elegance it was designed to embody. Through refinement, the answer was found not in altering the flavour, but in mastering technique. A controlled dry shake initiates emulsification, followed by a secondary shake with ice to stabilise and integrate. The result is a texture that is silken, cohesive, and intentional. Theatre Element Using a flavour blaster: Form a smoke bubble over the surface Drop the freeze-dried lychee through the bubble to burst A moment of contrast. like ice cracking open to reveal what’s beneath. Tasting Notes Aroma Fresh mint and lifted citrus, layered with soft lychee florals. Palate Silky and balanced. Coconut provides a smooth, rounded body Lemon adds precision and brightness Lychee brings gentle sweetness and floral depth Gin anchors the structure with subtle botanicals Finish Clean, lightly tropical, with a cooling herbal lift. Texture & Experience Cloud-like and seamless. A fully integrated emulsion that delivers softness without weight. Club Note (See Techniques Library ) Citrus and coconut can naturally separate due to acidity disrupting the fat structure. This is resolved through controlled emulsification, beginning with a dry shake to bind the components, followed by a second shake with ice to stabilise the texture.