Techture - A Slovak Collins
Some cocktails are not created to rewrite history. They are created to take a familiar structure and speak through it in a language of their own. TECHTURE stands exactly on that line. At its core, it follows the logic of a classic highball, yet its character is deeply rooted in juniper, spruce, horseradish, herbs, and the fresh brightness of green apple.
If we were to look for its closest relative, TECHTURE could be read as a forest-driven interpretation of the Tom Collins. The classic structure of spirit, acidity, sweetness, and effervescence remains intact, but the language changes completely. Instead of citrus, there is herbal acid. Instead of a simple syrup, a spruce-and-apple base layered with juniper. And instead of gin, DOMOVINA borovička steps in with its dry and precise signature.
In this drink, DOMOVINA is more than just a local base spirit. It is a Slovak borovička with an exceptionally dry profile, built on black juniper berries and made without added sugar. Those berries are less sweet, yet more aromatic, which gives the cocktail a clean and clearly defined juniper character. Combined with the other ingredients, DOMOVINA does not disappear into the mix. On the contrary, it holds the backbone of the drink from the first sip to the finish.
Recipe
TECHTURE
35 ml DOMOVINA
4 ml horseradish infusion
20 ml herbal acid
15 ml spruce syrup
10 ml Pomme Verte liqueur
30 ml tonic
30 ml mineral water
TECHTURE is built on the contrast between freshness and root-driven depth. DOMOVINA creates a dry juniper backbone, herbal acid carries the line of acidity, spruce syrup rounds the drink with a forest-like tone, and horseradish infusion adds a subtle tension on the finish. Pomme Verte brings green juiciness, while tonic and mineral water add lift, length, and lightness.
Spruce Syrup
Spruce syrup is a sous-vide syrup built on fresh apple juice, piney freshness, and a gentle touch of juniper.
Ingredients:
1 kg sugar
800 g mixed apple juice
60 g pine needles
20 g juniper berries
1 g ascorbic acid
1 g pectinase enzyme
2.5 g malic acid
2.5 g citric acid
5 g salt
Method:
Add the ascorbic acid to freshly pressed apple juice, then dissolve the pectinase enzyme into it. Roughly chop the pine needles and combine them with the apple juice, sugar, and juniper berries in a sous-vide bag for 3 hours on 55℃. After extraction, strain through cloth and finish by adding the acids.
Horseradish Infusion
A small measure, but a big contribution. Horseradish infusion brings a subtle root-like sharpness and tension to the finish.
Ingredients:
1 L neutral spirit or vodka
200 g horseradish
Method:
Clean and peel the horseradish, then chop it into larger pieces. Add it to the vodka and leave to macerate for 24 hours. Fine strain and bottle.
Herbal Acid
Herbal acid takes over the role of citrus, but with a greener and more herbaceous profile.
Ingredients:
700 ml Supasawa or citric acid solution
15 g sorrel
15 g meadowsweet
Method:
Briefly blanch the sorrel and meadowsweet, then blend with the acid solution and fine strain.
TECHTURE does not feel like an overcomplicated twist on a classic. It feels more like a natural reminder that a familiar highball structure can carry a completely different identity when it is built on local flavors and a clear point of view. It keeps the freshness and drinkability of a Collins, but replaces citrus clarity with forest character, root tension, and the juniper core of DOMOVINA borovička.
That identity also comes from the brand itself. DOMOVINA is built on Slovak origin, craftsmanship, and a strong connection to the landscape it comes from. Its exceptionally dry profile, the clean taste of black juniper berries, and its emphasis on local identity make it a base that feels completely natural in a modern mixed drink rather than forced. And that is exactly why TECHTURE works. Not as a decorative variation, but as a cocktail that takes a familiar form and fills it with something distinctly its own.
