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////KARAKUCHI · EXPERIMENTAL ANNEXPRIVATE LIBRARY · PROTOCOL MONOGRAPHS · OBJECT STUDIES

Karakuchi Lab

Four ultra-dry protocols and one essay on the honesty of objects. The annex collects what the curators looked at - kept clinical so the numbers stay readable.

[PROTOCOLS · 4 ENTRIES]OPEN PROTOCOL LEFT, READ TOP-DOWN
  1. 01
    CODE :: BT-70/15/05

    Batch Bellini Trial

    Peach syrup · 70 cl. Peach schnapps · 15 cl. Lemon · 5 cl. Heat-balanced, low-fizz benchmark.

    ABV08.4%
    RES. SUGAR21.6 g/L
    FIZZL2
    TEMP04°C
  2. 02
    CODE :: KGS-NaHCO3

    Karakuchi Gin Soda

    Base distilled gin · 50 ml. Zero residual sugar. High carbonation, vol. ratio 1:4.

    ABV12.6%
    RES. SUGAR00.0 g/L
    FIZZL5
    TEMP02°C
  3. 03
    CODE :: BDM-50/15

    Brutalist Dry Martini

    Gin · 50 ml. Vermouth rinse · 1.5 ml. Temperature-controlled. No garnish. No dilution over 9.0 %.

    ABV31.8%
    RES. SUGAR00.4 g/L
    FIZZL0
    TEMP-06°C
  4. 04
    CODE :: BEM-40/30/15

    Brutalist Espresso Martini

    Base vodka · 40 ml. Double ristretto · 30 ml. Dry liqueur · 15 ml. Single egg white · 30 ml. 9 bar extraction, foam-capped, zero sugar.

    ABV20.8%
    RES. SUGAR00.0 g/L
    FIZZL0
    TEMP00°C
[ESSAY · 1 ENTRY]OBJECT STUDIES · COPPER · PEARL · CO₂ · ESPRESSO
/E
LAB /E · OBJ-01

Honesty of Objects

Copper moves heat at 401 W/m·K. Pearls grow under stress. Fizzy water wants to escape. Three studio notes on why the protocols above have to look the way they do.

OPEN ›REV-2026.06.204 NOTES
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