Recipe library

Cocktails

159 curated recipes built around the Costa Spirits portfolio. Tap any recipe to open it.

Altamura Distilleries

2 recipes

Altamura Espresso Martini

Bradsell's 1980s classic, with the only PDO vodka in the world.

Modern4 min

Ingredients

1.75 oz: Altamura Vodka
1 oz: Fresh espresso
0.75 oz: Coffee liqueur
0.25 oz: Simple syrup (2:1)
3: Coffee beans

Build

Pull a fresh single espresso and let it cool 30 seconds.
Combine vodka, espresso, coffee liqueur, and syrup in a shaker with ice.
Shake hard for 12 seconds — the goal is the foam layer.
Double-strain into a chilled coupe.
Float three coffee beans in the foam.

GlassCoupe

Garnish3 coffee beans

Dick Bradsell's London standard, rebuilt with Altamura. The vodka's heritage-wheat texture stands up to fresh espresso and coffee liqueur where neutral vodkas just disappear. Shake hard, double-strain, three coffee beans on top.

Altamura Martini

The house signature — built by Salvatore Calabrese at The Donovan Bar.

Stirred3 min

Ingredients

2 oz: Altamura Vodka
0.75 oz: Carpano Dry vermouth
2 dashes: Orange bitters
—: Lemon twist

Build

Combine vodka, Carpano Dry, and bitters in a mixing glass with ice.
Stir 25 seconds until properly chilled and diluted.
Strain into a chilled Nick & Nora.
Express lemon twist over the surface, drop it in.

GlassNick & Nora

GarnishLemon twist

Altamura Distilleries' signature Martini, made famous by Maestro Salvatore Calabrese at The Donovan Bar. 60ml of PDO Senatore Cappelli wheat vodka, 20ml Carpano Dry, two dashes of orange bitters. Stirred, served up, lemon twist. The grain weight of Altamura makes the drink taste like something, not nothing.

Amaro Lucano

3 recipes

Brooklyn Reloaded

Amaro Lucano Anniversario, rye, and a caramelized orange.

Stirred5 min

Ingredients

1.5 oz: Rye whiskey (Bulleit)
0.5 oz: Cocchi Americano Bianco
0.25 oz: Amaro Lucano Anniversario
0.25 oz: Maraschino Luxardo
1: Caramelized orange slice (2mm)

Build

Slice a 2mm-thick orange wheel, sprinkle with caster sugar, and torch until caramelized.
Place the orange in a mixing glass; gently muddle.
Add rye, Cocchi, Anniversario, and Maraschino; fill with a large ice block.
Stir 20 seconds.
Strain into a chilled coupe over a small ice block; spray orange oils over the top.

GlassCoupe

GarnishCaramelized orange slice + orange oil mist

Amaro Lucano's modern Brooklyn — the Anniversario expression replaces the usual amer, Bulleit Rye carries the spine, Cocchi Americano and Maraschino fill out the sweet side. A caramelized orange slice is muddled in before stirring; the orange oils are sprayed over the top to finish.

Lucano Spritz

The Basilicata answer to the Aperol Spritz — drier, herbal, lower-sugar.

Spritz2 min

Ingredients

2 oz: Amaro Lucano
3 oz: Prosecco
Splash: Soda water
—: Orange wheel

Build

Fill a wine glass with ice.
Pour Amaro Lucano over the ice.
Top with prosecco; finish with a splash of soda.
Stir gently once; garnish with an orange wheel.

GlassWine glass

GarnishOrange wheel

Amaro Lucano replacing the bitter sweet of an Aperol, prosecco for the bubbles, soda to lengthen, orange wheel. The drink is genuinely drier — Lucano's 28% ABV and herbal base mean less sugar carries into the glass than with Aperol's 11%.

Negroni Lucano

Amaro Lucano in place of Campari — drier, more herbal, post-dinner.

Stirred3 min

Ingredients

1 oz: London Dry gin
1 oz: Amaro Lucano
1 oz: Sweet vermouth
—: Orange twist

Build

Combine gin, Lucano, and sweet vermouth in a mixing glass with ice.
Stir 25 seconds.
Strain into a chilled rocks glass over a large cube.
Express orange twist over the surface, drop it in.

GlassRocks

GarnishOrange twist

Equal-parts geometry with Amaro Lucano replacing Campari. The Basilicata herbs give the Negroni a drier, post-dinner posture without losing the bitter spine. Especially good after a heavy meal where a standard Negroni feels too sweet.

Casa Sacrvm

3 recipes

Mezcalita

A Margarita built on Sacrvm Espadín — smoke instead of agave neutrality.

Sour3 min

Ingredients

2 oz: Casa Sacrvm Shoduba (Espadín)
1 oz: Fresh lime juice
0.5 oz: Orange liqueur (Cointreau)
0.25 oz: Agave syrup
—: Lime wheel + flaked salt rim

Build

Wet half the rim of a chilled rocks glass with lime; press in flaked salt.
Combine Sacrvm Shoduba, lime juice, orange liqueur, and agave syrup in a shaker with ice.
Shake hard for 12 seconds.
Double-strain into the prepared glass over a large rock.
Garnish with a lime wheel.

GlassRocks

GarnishLime wheel + flaked salt rim

Casa Sacrvm Shoduba (100% Espadín) replaces tequila in a classic Margarita. The smoke and herbal middle replace what blanco tequila gives in volume but not character. Fresh lime, a touch of orange liqueur, a salt rim if you want it.

Naked and Famous

Joaquín Simó's equal-parts mezcal classic.

Sour3 min

Ingredients

1 oz: Casa Sacrvm Shoduba (Espadín)
1 oz: Aperol
1 oz: Yellow Chartreuse
1 oz: Fresh lime juice

Build

Combine all four ingredients in a shaker with ice.
Shake hard for 10 seconds.
Double-strain into a chilled coupe.
No garnish — the drink doesn't need one.

GlassCoupe

GarnishNone

Joaquín Simó's 2011 cocktail from Death & Co — equal parts mezcal, Aperol, yellow Chartreuse, and fresh lime. Casa Sacrvm Espadín is the right mezcal for the build: smoky but not heavy. The drink is the gateway pour for guests who 'don't like mezcal.'

Sacrvm Old Fashioned

Madrecuishe's herbaceous side with agave and bitters.

Stirred3 min

Ingredients

2 oz: Sacrvm Madrecuishe
0.25 oz: Agave syrup (50/50)
2 dashes: Angostura bitters
1 dash: Orange bitters
—: Orange peel

Build

Stir Madrecuishe, agave, and both bitters in a mixing glass over ice for 15 seconds.
Strain into a rocks glass over one large cube.
Express orange peel oil over the surface; rest the peel on the cube.

GlassRocks

GarnishOrange peel

The Old Fashioned format gives Sacrvm Madrecuishe room to breathe — agave for cohesion, bitters for definition, a single big cube to slow the dilution. Madrecuishe's restraint with smoke makes this drink an entry point for guests who say they 'don't like mezcal.'

Coconut Cartel

14 recipes

Blanco Paloma

Blanco rum stands in for tequila — long, bittersweet, sea-salt rim.

Highball4 min

Ingredients

2 oz: Coconut Cartel Blanco Rum
2 oz: Fresh grapefruit juice
0.5 oz: Fresh lime juice
0.25 oz: Agave or simple syrup
Top: Club soda
—: Coarse sea salt (rim)

Build

Rim a highball glass with coarse sea salt; fill with fresh ice.
Shake rum, grapefruit, lime, and syrup with ice.
Strain into the prepared glass.
Top with club soda; garnish with a grapefruit wedge.

GlassHighball (salt-rimmed)

GarnishGrapefruit wedge

Coconut Cartel's Paloma swap: the Blanco rum replaces blanco tequila. Fresh grapefruit and lime get balanced with agave; club soda lengthens; coarse sea salt on the rim signs it off. Shake everything except the soda, strain over fresh ice, top, drink slowly.

Cartel Colada

Piña Colada built on Añejo — fresh pineapple, lime, a touch of coco cream.

Sour3 min

Ingredients

2 oz: Coconut Cartel Añejo Rum
3 oz: Fresh pineapple juice
0.5 oz: Fresh lime juice
0.25 oz: Cream of coconut

Build

Combine all ingredients in a shaker with ice.
Shake vigorously 30 seconds.
Strain into a tall glass over fresh ice.
Garnish with a pineapple leaf and a cherry.

GlassTall glass

GarnishPineapple leaf + cherry

Coconut Cartel's restrained Piña Colada: Añejo rum, fresh pineapple juice, a half-ounce of lime, just a quarter-ounce of cream of coconut. The result reads more like a long sour than a dessert — the Añejo's age does the body work that excess coconut usually has to. Shake hard, strain over ice.

Cartel Daiquiri

Blanco rum, lime, agave — Hemingway-shaped, agave-sweetened.

Sour3 min

Ingredients

2 oz: Coconut Cartel Blanco Rum
1 oz: Fresh lime juice
0.5 oz: Agave syrup

Build

Combine all ingredients in a shaker with ice.
Shake hard 12 seconds.
Strain into a chilled coupe.
Garnish with a lime wedge or wheel.

GlassCoupe

GarnishLime wedge or wheel

Coconut Cartel's official Daiquiri spec for the Blanco. Agave syrup replaces simple — its honey-grass register pairs cleanly with the rum's young coconut character. Three ingredients, hard shake, served up in a coupe. The producer's house drink.

Cartel Old Fashioned

Aged Guatemalan rum, Cartel Syrup, double bitters — producer spec.

Stirred3 min

Ingredients

2 oz: Coconut Cartel Añejo Rum
0.25 oz: Cartel Syrup (or demerara syrup)
2 dashes: Angostura bitters
2 dashes: Orange bitters
—: Orange peel

Build

Combine syrup, bitters, and Añejo rum in a mixing glass with ice.
Stir 20 seconds.
Strain into a rocks glass with fresh ice.
Express orange peel over the surface, drop it in.

GlassRocks

GarnishOrange peel

Coconut Cartel's official Old Fashioned spec for the Añejo. The signature move is Cartel Syrup — coconut palm sugar simmered into coconut water with a touch of salt — which replaces demerara and adds a soft, savory base. Both Angostura and orange bitters bridge the rum and the citrus oil. Stirred in a mixing glass and strained over fresh ice.

Coco Mojito

Blanco rum, mint, lime — the Mojito with a coconut backbone.

Highball4 min

Ingredients

1.5 oz: Coconut Cartel Blanco Rum
0.75 oz: Fresh lime juice
0.5 oz: Simple syrup
—: Fresh mint leaves
Top: Club soda

Build

Muddle fresh mint in a shaker.
Add rum, lime juice, simple syrup, and ice. Shake hard 10 seconds.
Strain over fresh ice in a highball glass.
Top with club soda; garnish with a fresh mint sprig.

GlassHighball

GarnishMint sprig

Coconut Cartel's official Mojito spec. Fresh mint muddled in the shaker, Blanco rum, fresh lime and simple shaken hard, then strained over fresh ice in a highball and topped with club soda. The young coconut water in the Blanco gives the Mojito a softer, more savory center than a standard build.

Coco-Espresso Martini

Añejo + Mr. Black + crème de banana — the Cartel spin on Bradsell.

Modern4 min

Ingredients

1 oz: Coconut Cartel Añejo Rum
1.5 oz: Mr. Black Cold Brew Coffee Liqueur
0.5 oz: Crème de banana
0.5 oz: Cold brew or chilled coffee

Build

Combine all ingredients in a shaker with ice.
Shake vigorously 15 seconds.
Strain into a chilled coupe.
Garnish with fresh nutmeg or three ground espresso beans.

GlassCoupe

GarnishFresh nutmeg or espresso beans

Coconut Cartel's house Espresso Martini: Añejo rum replaces the vodka, Mr. Black Cold Brew Coffee Liqueur drives the coffee, a half-ounce of crème de banana lifts the tropical register, cold brew rounds it out. Shaken hard for the crown, served in a chilled coupe.

Coconut Cartel & Coco

Two ingredients — Añejo and coconut water. Built in glass, drunk slowly.

Classic1 min

Coconut Cartel rum with coconut water on the rocks

Ingredients

1.5 oz: Coconut Cartel Añejo Rum
3 oz: Coconut water

Build

Fill a rocks glass with ice.
Pour the Añejo rum.
Top with fresh coconut water.
Stir once.

GlassRocks

Garnish—

The producer's quietest spec — and arguably the most honest one. Añejo rum poured over ice in a rocks glass, topped with fresh coconut water. The Añejo's age sits inside the coconut's natural sweetness; no other ingredient needed. The way the producer drinks it at home.

Coconut Cartel Highball

Rum-and-tonic, the unfussy way to taste a great rum.

Highball1 min

Ingredients

1.5 oz: Coconut Cartel Special Rum
4 oz: Premium tonic (Fever-Tree or similar)
—: Lime wheel
—: Mint sprig (optional)

Build

Fill a chilled highball with clear ice.
Pour the rum over the ice.
Top with cold tonic; do not stir.
Slip in a lime wheel; mint sprig optional.

GlassHighball

GarnishLime wheel

Coconut Cartel's Guatemalan rum is built on sugarcane plus coconut water — naturally less sweet than most añejos. A long pour over crystal-clear ice with cold tonic lets the rum's vanilla and oak read clearly.

La Mulita Del Cartel

The producer's house Mule — Añejo, lime, ginger beer, salt rim.

Highball3 min

Ingredients

2 oz: Coconut Cartel Añejo Rum
0.75 oz: Fresh lime juice
Top: Ginger beer
—: Sea salt (rim)

Build

Rim a highball with sea salt.
Fill the glass with ice.
Pour Añejo and fresh lime juice.
Top with ginger beer; stir gently.
Garnish with a lime wheel.

GlassHighball (salt-rimmed)

GarnishLime wheel

Coconut Cartel's house twist on the Moscow Mule. The Añejo's plantain-and-caramel depth swaps in for vodka, ginger beer brings the spice and length, fresh lime keeps it bright. A pinch of sea salt on the rim plays off the coconut water's natural salinity. Long, refreshing, built for porches and pool decks.

Miami Beach Bird

Jungle Bird, Miami-style — Añejo, pineapple, Campari, lime.

Sour3 min

Ingredients

1.5 oz: Coconut Cartel Añejo Rum
1.5 oz: Fresh pineapple juice
0.75 oz: Campari
0.5 oz: Fresh lime juice
0.5 oz: Simple syrup

Build

Combine all ingredients in a shaker with ice.
Shake vigorously 12 seconds.
Strain into a rocks glass over fresh ice.
Garnish with a pineapple wedge and a pineapple leaf.

GlassRocks

GarnishPineapple wedge + leaf

Coconut Cartel's Jungle Bird riff. The 1978 Kuala Lumpur classic gets the Cartel treatment: Añejo rum stands in for the original blackstrap, pineapple holds the body, Campari brings the bitter spine, lime and simple finish it. Shaken, strained over fresh ice in rocks.

Miami-Tai

Blanco shaken, Añejo floated — the Coconut Cartel Mai Tai.

Sour4 min

Ingredients

1.5 oz: Coconut Cartel Blanco Rum
0.75 oz: Orange curaçao
0.75 oz: Fresh lime juice
0.5 oz: Orgeat syrup
0.5 oz: Coconut Cartel Añejo Rum (float)

Build

Combine Blanco, curaçao, lime, and orgeat in a shaker with ice.
Shake vigorously 12 seconds.
Strain over fresh ice in a double rocks glass.
Float the Añejo on top.
Garnish with a mint sprig and a lime wheel.

GlassDouble rocks

GarnishMint sprig + lime wheel

Coconut Cartel's split-rum Mai Tai: 1.5 oz Blanco gets shaken with curaçao, lime, and orgeat for the body; a half-ounce of Añejo gets floated on top for the aromatic finish. The Blanco-coconut character carries the tropical foundation while the Añejo's aged depth signs off the drink.

Mike Zig's Hard Limonada

Blanco rum + fresh-squeezed lemonade — backyard summer in a glass.

Highball3 min

Hard Limonada in a tall glass with flowers

Ingredients

1.5 oz: Coconut Cartel Blanco Rum
0.75 oz: Fresh lemon juice
0.25 oz: Simple syrup
3 oz: Cold water

Build

Stir lemon juice, simple syrup, and cold water in a tall glass — that's the fresh lemonade.
Add ice and Blanco rum.
Stir once to combine.
Garnish with a lemon peel and a fresh edible flower.

GlassTall glass

GarnishLemon peel + fresh flower

Coconut Cartel's collab build with Mike Zig. Lemon juice, simple syrup, and cold water get assembled into fresh lemonade; that lemonade goes over ice in a tall glass with Blanco rum stirred in. Lemon peel and a fresh flower close it. The simplest drink in the lineup — and on a hot day, the best one.

Rum Martini

2:1 Blanco Martini — the rum stand-in for the classic.

Stirred3 min

Ingredients

2 oz: Coconut Cartel Blanco Rum
0.5 oz: Dry vermouth

Build

Add rum and vermouth to a shaker with cubed ice.
Shake vigorously 10 seconds.
Strain into a chilled Martini glass.
Garnish with a lemon twist.

GlassMartini

GarnishLemon twist

Coconut Cartel's stripped-down Martini build. Two ounces Blanco, half-ounce dry vermouth, shaken (per the producer) and served up in a chilled Martini glass with a lemon twist. The Blanco's young coconut character reads as a clean alternative to gin's juniper — softer center, same elegance.

Tenderoni

A rum Negroni — equal parts, room for the coconut.

Stirred3 min

Ingredients

1 oz: Coconut Cartel Special Rum
1 oz: Campari
1 oz: Sweet vermouth
—: Orange twist

Build

Combine rum, Campari, and vermouth in a mixing glass with ice.
Stir 25 seconds.
Strain into a chilled rocks glass over a large cube.
Express orange twist over the surface, drop it in.

GlassRocks

GarnishOrange twist

Coconut Cartel replaces the gin in a classic Negroni — aged rum and natural coconut water against Campari's bitter orange and a sweet vermouth. The result is rounder than a gin Negroni and slightly tropical without being kitsch.

Empirical Spirits

68 recipes

Annin Nai

Plum, osmanthus, ginger almond milk — a dessert in a glass.

Modern5 min

Ingredients

1.35 oz: Empirical The Plum, I Suppose
0.5 oz: Osmanthus flower maceration
3.3 oz: Ginger almond milk
0.67 oz: Honey water (1:1)
0.15 oz: Lime juice

Build

Shake all ingredients with ice until very cold.
Double-strain into a chilled coupe.
Float a fresh osmanthus petal on top, if available.

GlassCoupe

GarnishOsmanthus petal

Inspired by the Chinese almond-tofu dessert. Osmanthus flower maceration on top of Plum, stretched with ginger-spiced almond milk, honey water for balance, fresh lime to seal.

Ayuuk & Cherry

Cherry soda, a whisper of coffee, smoke on top.

Highball2 min

Ingredients

1.75 oz: Empirical Ayuuk
3 oz: Cherry soda
0.66 oz: Cold brew coffee

Build

Fill a highball with ice.
Build all ingredients in glass and stir once.
Garnish with a brandied cherry on a pick.

GlassHighball

GarnishBrandied cherry

Tall, dark and easy. Cherry soda for sweetness, a half-shot of coffee for grip, Ayuuk for smoke. One stir, you're done.

Ayuuk & Ginger

Smoke, lime, ginger beer — the easiest highball on the list.

Highball1 min

Ingredients

1.7 oz: Empirical Ayuuk
0.5 oz: Lime juice
Top: Ginger beer

Build

Build over crushed or cubed ice in a highball.
Top with ginger beer, stir once.

GlassHighball

GarnishLime wedge

Three ingredients, one minute. Ayuuk replaces dark rum or whisky in the standard mule shape — the chile smoke loves ginger.

Ayuuk & Ginger Ale

A summer can: cucumber, salt, smoke.

Highball1 min

Ingredients

2 parts: Empirical Ayuuk
3 parts: Ginger ale
2 slices: Cucumber
Pinch: Sea salt

Build

Lightly press cucumber in a highball.
Add ice, Ayuuk and ginger ale.
Stir once, salt the top.

GlassHighball

GarnishCucumber slice

A patio drink. Two parts Ayuuk, three parts ginger ale, fat cucumber slice, pinch of salt. Built in a tall glass with plenty of ice.

Ayuuk Batanga

Smoky Pasilla Mixe chili meets cola and lime — the classic Batanga, restored.

Highball3 min

Ayuuk Batanga in a chili-salt rimmed highball

Ingredients

1.67 oz: Empirical Ayuuk
0.5 oz: Fresh lime juice
Top: Cola
—: Chili salt (rim)

Build

Rim a highball glass with chili salt.
Fill the glass with ice; pour Ayuuk and lime juice.
Top with cola; stir gently.
Garnish with a lime slice.

GlassHighball (chili-salt rim)

GarnishLime slice

The producer's spec for the Mexican classic: Ayuuk's smoky depth carries the spine, fresh lime sharpens, cola lengthens. Chili salt rim seals the savory side. Drinks like Don Javier's Tequila bar in Guadalajara, where the Batanga was invented in 1961.

Ayuuk Bloody Mary

Smoky Bloody Mary — Ayuuk does what vodka can't.

Classic3 min

Ingredients

1.67 oz: Empirical Ayuuk
0.67 oz: Fresh lemon juice
3.33 oz: Tomato juice
pinch: Black pepper
pinch: Salt (or sal de gusano)
3 dashes: Worcestershire sauce
2 dashes: Tabasco

Build

Fill a rocks glass with ice.
Add all ingredients.
Stir thoroughly to combine.
Garnish with a celery branch.

GlassRocks

GarnishCelery branch

Empirical's spec replaces the vodka with Ayuuk. The Pasilla Mixe smoke and chili depth give the drink a savory backbone that no vodka can. Tomato, lemon, Worcestershire, Tabasco, salt — and a celery branch to stir it down.

Ayuuk Margarita

Smoky Margarita on tequila + Ayuuk — chili salt rim closes the loop.

Sour3 min

Ingredients

1 oz: Blanco tequila
0.67 oz: Empirical Ayuuk
0.67 oz: Agave syrup
0.67 oz: Fresh lime juice
—: Chili salt (rim)

Build

Combine tequila, Ayuuk, agave, and lime in a shaker with ice.
Shake vigorously.
Rim a rocks glass with a lime wedge and coat with chili salt.
Fine strain into the prepared glass over fresh ice.

GlassRocks (chili-salt rim)

GarnishLime wedge

Empirical's house Margarita: blanco tequila with two-thirds ounce of Ayuuk pulls the drink into smoky-chili territory. Agave for sweetness, fresh lime for acid, chili salt on the rim to amplify the Pasilla Mixe heat. The Margarita that tastes like Oaxaca.

Ayuuk Milk Punch

Sherry, sencha and Ayuuk clarified by milk — a punch-bowl heirloom.

Modern30 min

Ingredients

5 parts: Empirical Ayuuk
3 parts: Sherry
8 parts: Brewed sencha tea, cooled
1 part: Lemon juice
1 part: Pineapple syrup
3 parts: Whole milk

Build

Combine all ingredients EXCEPT the milk in a large vessel.
Warm the milk gently, then pour the punch mixture into the milk (not the other way around).
Let curds form for 1 hour, then strain through a coffee filter overnight until the liquid runs clear.
Bottle and chill. Serve straight, no ice, in a small cordial glass.

GlassCordial glass

GarnishNutmeg

An 18th-century clarified milk punch built around Ayuuk. Sencha and sherry give it a savory frame; pineapple syrup keeps it lifted. Make ahead, let it strain overnight.

Ayuuk Negroni

Pasilla Mixe smoke + coffee-infused sweet vermouth — the Negroni, rebuilt.

Stirred4 min

Ingredients

1 oz: Empirical Ayuuk
1 oz: Coffee-infused sweet vermouth
1 oz: Campari
1 dash: Black walnut bitters

Build

Combine all ingredients in a mixing glass with ice.
Stir until properly diluted and chilled.
Strain into a lowball glass over a large ice cube.
Express orange peel over the surface; drop in.

GlassLowball

GarnishOrange peel

Equal parts Ayuuk, coffee-infused sweet vermouth, and Campari, bridged by a dash of black walnut bitters. The smoke and the coffee tannin pull the Negroni out of its standard juniper-citrus frame and into something darker, deeper, and built for autumn evenings.

Ayuuk Old Fashioned

Smoke and dried-fruit depth, Old Fashioned geometry.

Stirred4 min

Ingredients

2 oz: Empirical Ayuuk
0.25 oz: Demerara syrup (1:1)
1 dash: Orange bitters
—: Long orange peel

Build

Add Ayuuk, syrup, and bitters to a rocks glass.
Add one large ice cube.
Stir 20 seconds with a bar spoon.
Express a long orange peel over the surface, drop it in.

GlassRocks

GarnishLong orange peel

Empirical Ayuuk — wood-smoked pasilla mixe chile, koji-quinoa base — built as an Old Fashioned. The Ayuuk's dried fruit and cacao notes do the work that whisky barrel time normally does. Demerara for sweetness, a single dash of orange bitters, a long peel.

Ayuuk Paloma

Pink grapefruit soda meets smoky Pasilla Mixe — three ingredients.

Highball2 min

Ingredients

1.5 oz: Empirical Ayuuk
—: Squeeze of lime
Top: Pink grapefruit soda

Build

Pour Ayuuk and lime juice into a highball with ice.
Top with pink grapefruit soda; stir gently.
Garnish with a grapefruit wedge.

GlassHighball

GarnishGrapefruit wedge

Empirical's stripped-down Paloma: Ayuuk replaces the tequila, pink grapefruit soda does the rest of the work, a squeeze of lime sharpens. The bitter pith of pink grapefruit and the smoky chili of Ayuuk turn out to be made for each other.

Baltra Martini

Soka and Plum side by side, absinthe rinse, citrus lift.

Stirred4 min

Ingredients

1.5 oz: Empirical Soka
0.5 oz: Empirical The Plum, I Suppose
0.33 oz: Dry vermouth
Rinse: Absinthe
2 dashes: Orange bitters
—: Lime zest

Build

Rinse a chilled Nick & Nora with absinthe, discard.
Stir Soka, Plum, vermouth and bitters with ice for 30 seconds.
Strain into the prepared glass.
Express lime zest, drop it in.

GlassNick & Nora

GarnishLime zest

A two-Empirical martini. Soka leads, Plum adds depth, dry vermouth holds the spine, absinthe ghosts in. Orange bitters bring it home; lime zest finishes.

Bangarang

Doritos, sea salt, grapefruit and cola — a Friday-night highball.

Highball2 min

Ingredients

2 oz: Empirical Doritos
Rim: Sea salt
1 oz: Grapefruit juice
Top: Cola

Build

Salt-rim a highball.
Build Doritos and grapefruit juice over ice; top with cola.
Stir once.

GlassHighball

GarnishGrapefruit slice

Sea-salt rim, grapefruit juice for acid, cola for sugar and bubbles, Empirical Doritos for the chip funk underneath. Drink it loud.

Batanga

Pasilla Mixe smoke meets Cynar and cola — built in glass.

Highball2 min

Ingredients

1 oz: Empirical Ayuuk
0.66 oz: Cynar
0.5 oz: Fresh lime juice
Top: Mexican cola
—: Lime slice

Build

Slice a long ribbon of lime peel directly into a chilled collins glass.
Add ice cubes to the glass.
Pour Ayuuk, Cynar, and fresh lime over the ice.
Top with cold cola; stir once to integrate.

GlassCollins

GarnishLime slice

Don Javier Delgado's classic, in our hands: Empirical Ayuuk (smoky Pasilla Mixe spirit) replaces tequila, Cynar adds bitter artichoke, the cola does the rest. Cut a long lime peel; the bartender's knife is the only tool you need.

Cilantro & Soda

Two-ingredient highball — the cleanest Cilantro tasting.

Highball1 min

Ingredients

2 oz: Empirical Cilantro
5 oz: Soda water

Build

Pour Cilantro over fresh ice in a highball.
Top with very cold soda water.
Express lime zest, drop in.

GlassHighball

GarnishLime zest

Two ounces over ice, five ounces of cold soda water. Lets Empirical Cilantro's coriander/lime leaf nose stretch out.

Cilantro Beer

Two ounces of Cilantro poured into a cold light beer.

Highball1 min

Ingredients

2 oz: Empirical Cilantro
4 oz: Light beer

Build

Pour Cilantro into a chilled glass.
Top with cold beer at a 45° angle.

GlassPilsner

GarnishLime wedge

Built like a shandy: Empirical Cilantro into a cold light pilsner or lager. Lime wedge on the rim.

Cilantro Last Word

Prohibition Last Word, with Cilantro replacing the gin.

Sour3 min

Ingredients

1 oz: Empirical Cilantro
0.75 oz: Faccia Brutto Centerbe (or green Chartreuse)
0.75 oz: Gabriel Boudier Maraschino (or Luxardo)
0.75 oz: Fresh lemon juice
0.25 oz: Simple syrup (1:1)

Build

Add all ingredients to a shaker filled with ice.
Shake vigorously about 15 seconds.
Strain into a chilled coupe or Nick & Nora.
Garnish with a cherry.

GlassCoupe or Nick & Nora

GarnishCherry

The Prohibition-era classic with Empirical's Cilantro standing in for the gin. Use Faccia Brutto Centerbe (or Chartreuse) for the herbal-green middle, Gabriel Boudier (or Luxardo) Maraschino, fresh lemon, and a quarter-ounce of simple to round it. Hard shake, into a coupe.

Cilantro Margarita

Margarita with Cilantro spirit — fresh, herbaceous, summer.

Sour3 min

Ingredients

1 oz: Empirical Cilantro
1 oz: Tequila or mezcal
0.75 oz: Orange liqueur
0.75 oz: Fresh lime juice

Build

Combine all ingredients in a shaker with ice.
Shake until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a lime wheel.

GlassRocks

GarnishLime wheel

Empirical's house Margarita with their Cilantro spirit. Mezcal or tequila for backbone, fresh lime, orange liqueur, and an ounce of Empirical Cilantro that adds a vivid herbal-green top note. Drinks like a Margarita in a herb garden.

Cilantro Martini

Empirical Cilantro's signature serve — Martini-shaped, herb-forward.

Stirred3 min

Ingredients

2 oz: Empirical Cilantro
0.25 oz: Dry vermouth
2 dashes: Orange bitters
—: Lemon twist

Build

Combine Cilantro and dry vermouth in a mixing glass with ice.
Add 2 dashes orange bitters.
Stir 25 seconds until properly chilled and diluted.
Strain into a chilled coupe; garnish with a lemon twist.

GlassCoupe

GarnishLemon twist

The producer-spec Martini built around Empirical Cilantro. The French-wheat base + cilantro + tomatillo + lime + vinegar profile pairs naturally with dry vermouth and orange bitters. Bright, herbal, and refreshing — exactly the way Empirical recommends.

Cilantro Penicillin

Penicillin restaged — Cilantro + Centerbe + ginger-honey + Ayuuk float.

Sour5 min

Ingredients

1.5 oz: Empirical Cilantro
0.75 oz: Faccia Brutto Centerbe
0.75 oz: Ginger-honey cordial
0.75 oz: Fresh lemon juice
0.5 oz: Simple syrup
0.25 oz: Empirical Ayuuk (optional float)

Build

Add all ingredients except the Ayuuk float to a shaker with ice.
Shake well.
Strain into a chilled cocktail glass or rocks glass over ice.
Float Ayuuk on top if desired.
Garnish with ginger or lemon slice.

GlassCocktail glass or rocks

GarnishGinger or lemon slice

Empirical's Penicillin reimagining stacks three of our portfolio brands' tools: Cilantro for herbal brightness, Faccia Brutto Centerbe for alpine herbal depth, and an optional Ayuuk float for smoky-chili warmth. Ginger-honey cordial replaces the standard honey-ginger syrup; lemon and simple complete it. The smokiest, herbaceousest Penicillin you've had.

Cilantro Sour

Cilantro, lime, agave — three lines, all herb.

Sour2 min

Ingredients

2 oz: Empirical Cilantro
0.75 oz: Lime juice
0.5 oz: Agave syrup

Build

Shake hard with ice for 10 seconds.
Double-strain into a chilled coupe.

GlassCoupe

GarnishCilantro leaf

A naked sour. The cilantro distillate takes the gin slot in a Daiquiri-shape, lime cuts, agave rounds. Bright and grassy.

Cilantro White Negroni

White Negroni on Cilantro — gentian, mango, Italicus bergamot.

Stirred3 min

Ingredients

0.75 oz: Empirical Cilantro
0.75 oz: Chinola Mango Liqueur
0.75 oz: Salers Gentian Aperitif Wine (or Aveze)
0.25 oz: Italicus Bergamot Liqueur

Build

Add all ingredients to a mixing glass with ice.
Stir gently 20–30 seconds.
Strain into a rocks glass over fresh ice.
Garnish with orange.

GlassRocks

GarnishOrange

Empirical's White Negroni swap: Cilantro replaces the gin, Salers gentian aperitif wine replaces the bitter, Italicus bergamot adds a floral bridge, and Chinola mango liqueur sweetens. Stirred over ice, strained into a fresh-ice rocks glass, finished with orange zest.

Cloud 9

Blue curaçao, honey, lemon, egg white — a sky-tinted Symphony sour.

Sour4 min

Ingredients

1.35 oz: Empirical Symphony 6
0.67 oz: Blue curaçao
0.33 oz: Honey syrup
1 oz: Lemon juice
0.67 oz: Egg white

Build

Dry-shake everything for 15 seconds.
Add ice and shake hard for 15 more.
Double-strain into a chilled coupe.
Float a lemon peel cloud on the foam.

GlassCoupe

GarnishLemon peel

Old-school sour build, modern palette. Blue curaçao tints Symphony 6 sky-blue; honey rounds; lemon cuts; egg white delivers the cloud.

Dirty Ranch Water

Ranch Water with Olive — salty, bright, summery.

Highball2 min

Ingredients

1 oz: Empirical Olive
1 oz: Blanco tequila
4 oz: Soda water

Build

Combine Olive and blanco tequila in a Collins or highball glass; stir.
Add ice.
Top with soda water.
Garnish with an olive and a lime wheel.

GlassCollins or highball

GarnishOlive + lime wheel

Empirical's twist on the West Texas highball. Blanco tequila keeps the Ranch Water shape; Olive replaces the salt and the citrus push; soda water lengthens. Long, refreshing, savory. Drink it on a porch.

Double Triangle Margarita

Doritos and tequila, lime and agave — yes, really.

Sour3 min

Ingredients

1 oz: Empirical Doritos
1 oz: Blanco tequila
0.75 oz: Lime juice
0.75 oz: Agave syrup (3:1)

Build

Shake all with ice until very cold.
Strain into a chilled rocks glass over fresh ice.
Rim half the glass with crushed Doritos.

GlassRocks

GarnishCrushed-chip rim

A 50/50 base of Empirical's Doritos distillate and tequila gives you the chip in liquid form. Agave 3:1 holds the sweetness flat; lime cuts.

Egg Nogging

Apple juice, Plum, spice and aerated whites — holiday, dialed.

Modern8 min

Ingredients

16 oz: Apple juice
5.5 oz: Empirical The Plum, I Suppose
3 slices: Fresh ginger
1 stick: Cinnamon
2: Egg whites, whipped soft
—: Grated nutmeg

Build

Warm apple juice with ginger and cinnamon for 5 minutes; do not boil.
Cool, then combine with the Plum.
Fold in the whipped egg whites just before serving.
Pour into mugs, grate nutmeg on top.

GlassToddy mug

GarnishGrated nutmeg

A bright, modern nog: apple juice instead of cream, Plum for stone-fruit complexity, ginger and cinnamon for warmth, whipped whites for body, nutmeg on top.

Empirical Olive Martini

11:1 dry Martini on Olive — savory, vegetal, no compromise.

Stirred3 min

Ingredients

2.75 oz: Empirical Olive
0.25 oz: Dry vermouth

Build

Combine ingredients in a mixing glass with ice.
Stir until well-chilled.
Strain into a chilled Martini glass.
Garnish with olives.

GlassMartini

GarnishOlives

Empirical's house Martini for Olive. A wildly dry 11:1 ratio — 2.75 oz Olive to 0.25 oz dry vermouth — letting the Manzanilla and Gordal olive character (and the olive oil that comes with it) dominate. Stirred over ice, strained, two olives in. The Dirty Martini's elegant cousin.

Empirical Olive Negroni

Negroni with Olive replacing the gin — vegetal, savory, weighted.

Stirred3 min

Empirical Olive Negroni in a rocks glass

Ingredients

1.5 oz: Empirical Olive
0.75 oz: Campari
0.75 oz: Gin

Build

Combine all ingredients in a mixing glass with ice.
Stir until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with an olive and a lemon twist.

GlassRocks

GarnishOlive + lemon twist

Empirical's Olive Negroni: 1.5 oz Olive carries the body, 0.75 oz each of Campari and gin. The olive note rounds out Campari's bitter, the gin keeps the juniper anchor. Garnish with both an olive and a lemon twist — both ends of the spectrum at once.

Garibaldi Symphony

Garibaldi with Symphony 6 — bitter, citrus, foamy.

Highball3 min

Ingredients

1 oz: Empirical Symphony 6
1 oz: Campari
4 oz: Fresh orange juice

Build

Add all ingredients to a highball.
Throw the drink a few times (no ice) for fluffy texture.
Fill the highball with ice; pour the drink over.
Garnish with an orange wedge.

GlassHighball

GarnishOrange wedge

Empirical's twist on the Italian Garibaldi: Symphony 6 alongside Campari, lengthened with fresh orange juice that's been thrown (no-ice aeration) for a fluffy texture, then poured over ice. Simple, fragrant, very LA.

Harry Plum Fizz

A Ramos riff: Plum, cream, egg white, orange blossom, a long shake.

Sour6 min

Ingredients

1.35 oz: Empirical The Plum, I Suppose
0.33 oz: Lime juice
0.33 oz: Lemon juice
0.67 oz: Simple syrup 1:1
0.67 oz: Heavy cream
1: Egg white
3 drops: Orange blossom water
1.69 oz: Soda water

Build

Dry-shake everything except the soda for 20 seconds.
Add ice and shake hard for at least 45 seconds.
Double-strain into a chilled fizz glass.
Let the foam settle, then pour soda into the center to lift the column.

GlassFizz / Collins

GarnishNone

A Plum-forward Ramos Gin Fizz. Two acids, a touch of cream, orange blossom water, an aggressive long shake — soda finishes the column.

Iced Coffee, I Suppose

Espresso, Plum, tonic — a long drink for a long afternoon.

Highball3 min

Ingredients

1 oz: Empirical The Plum, I Suppose
1 oz: Espresso, cooled
Top: Tonic water
—: Grapefruit peel

Build

Combine Plum and espresso over ice in a highball.
Top gently with cold tonic.
Express grapefruit peel and rest it on the rim.

GlassHighball

GarnishGrapefruit peel

Espresso meets Plum's stone-fruit aromatics, tonic stretches everything, grapefruit oil seals it. Italian aperitivo logic, applied to coffee.

Joe's Eastside

Cucumber, mint and lime over Soka — a Brooklyn classic refit.

Sour3 min

Ingredients

2 oz: Empirical Soka
1 oz: Lime juice
0.75 oz: Simple syrup 1:1
5 leaves: Mint
3 slices: Cucumber

Build

Lightly muddle cucumber and mint in a shaker.
Add liquids and ice; shake hard for 10 seconds.
Double-strain into a chilled coupe.

GlassCoupe

GarnishMint sprig

The Eastside template (gin/cucumber/mint/lime) rebuilt around Soka — koji notes meld with cucumber's coolness. Light on sugar, heavy on freshness.

Kernel & Bean

Plum kernel, port, coffee, cream — a digestif you eat with a spoon.

Modern4 min

Ingredients

1.69 oz: Empirical The Plum, I Suppose
0.20 oz: Tawny port
5 oz: Hot coffee
1 barspoon: Sugar
1: Plum kernel
Float: Lightly whipped cream

Build

Dissolve sugar in hot coffee.
Add Plum and port, drop in the kernel.
Float lightly whipped cream over the back of a spoon.

GlassIrish coffee glass

GarnishPlum kernel in glass

A digestivo built on Plum's own kernel character: a splash of port, hot coffee, sugar, and the kernel itself floating in the glass. Cream floater to finish.

Last Stoned Word

Last Word with Stonefruit — Maraschino, Chartreuse, lime.

Sour3 min

Ingredients

1 oz: Empirical Stonefruit
0.33 oz: Luxardo Maraschino
0.33 oz: Green Chartreuse
0.67 oz: Fresh lime juice

Build

Add all ingredients to a shaker with ice.
Hard shake.
Double strain into a coupe.
Garnish with a maraschino cherry.

GlassCoupe

GarnishMaraschino cherry

Empirical's Stonefruit swap on the Prohibition-era Last Word. Equal parts (roughly) Stonefruit, Luxardo Maraschino, green Chartreuse, lime. The marzipan-marigold of Stonefruit shifts the drink away from gin's juniper and into a deeper kernel-and-cherry register.

Marrakesh Express

Equal parts Plum and vermouth, orange blossom on top.

Stirred2 min

Ingredients

1.69 oz: Empirical The Plum, I Suppose
1.69 oz: Sweet vermouth
2 dashes: Orange blossom water

Build

Stir all ingredients with ice for 25 seconds.
Strain into a chilled coupe or Nick & Nora.

GlassNick & Nora

GarnishOrange peel

Two-ingredient stirrer in the Adonis / Bamboo family, dressed up with orange blossom. Light, low-ABV, dinner-ready.

Mary Mary

A bloody with Doritos and a half-shot of tequila — savory rebuilt.

Highball3 min

Ingredients

1.5 oz: Empirical Doritos
0.5 oz: Blanco tequila
3 oz: Tomato juice
1 barspoon: Lemon juice
1 barspoon: Worcestershire sauce

Build

Roll all ingredients between two tins to combine without aerating.
Pour into a chilled pint glass over ice.
Rim with chip dust if you like.

GlassPint

GarnishCelery, lime wedge

Bloody Mary template, gone weird. Doritos brings corn-and-cheese funk, tequila adds backbone, fresh tomato and Worcestershire round it out.

Naked & Smokey

A Naked & Famous with Ayuuk standing in — equal parts, full smoke.

Sour3 min

Ingredients

1.35 oz: Empirical Ayuuk
0.85 oz: Lime juice
0.67 oz: Aperol
0.67 oz: Yellow Chartreuse

Build

Shake all ingredients with ice until well-chilled.
Double-strain into a chilled coupe.
No garnish needed.

GlassCoupe

GarnishNone

Joaquín Simó's modern classic, rebuilt with Ayuuk in the mezcal seat. Equal parts spirit, Aperol, yellow Chartreuse and lime — the smoke threads through everything.

Negroni, I Suppose

Lillet and Suze swap in around The Plum — a Negroni in disguise.

Stirred3 min

Ingredients

2 oz: Empirical The Plum, I Suppose
0.67 oz: Lillet Blanc
0.33 oz: Suze
2 dashes: Grapefruit bitters

Build

Stir with ice for 25 seconds.
Strain into a chilled coupe or rocks glass over one large cube.
Express grapefruit peel, drop it in.

GlassCoupe or rocks

GarnishGrapefruit peel

A white Negroni, refracted. Empirical Plum holds the spirit slot, Lillet plays sweet, Suze plays bitter. Grapefruit bitters tie the bow.

Pasilla Colada

Piña Colada with smoke — Ayuuk + yellow Chartreuse + coconut cream.

Sour3 min

Ingredients

1.5 oz: Empirical Ayuuk
0.67 oz: Yellow Chartreuse
1 oz: Coconut cream
1 oz: Fresh lime juice
1 oz: Fresh pineapple juice

Build

Add all ingredients to a shaker with ice.
Hard shake 12 seconds.
Fine strain into a rocks glass over fresh ice.
Garnish with a pineapple slice or lime zest.

GlassRocks

GarnishPineapple slice or lime zest

Empirical's smoky Colada: Ayuuk for the base, yellow Chartreuse for the herbal alpine middle, coconut cream and pineapple for body, lime to sharpen. Hard shake, fine strain over ice. The smoke finishes everything — exactly the right amount.

Pasilla Margarita

A bigger, bolder margarita with pasilla sauce for backbone.

Sour3 min

Ingredients

2 oz: Empirical Ayuuk
1 oz: Lime juice
1 oz: Agave syrup
1 barspoon: Pasilla sauce
2 dashes: Grapefruit bitters

Build

Shake all ingredients with ice until very cold.
Double-strain into a chilled rocks glass over fresh ice.
Half-salt rim is optional but encouraged.

GlassRocks

GarnishHalf-salt rim, lime wheel

Margarita with the stabilizers off: full ounce of lime, full ounce of agave, a barspoon of pasilla sauce that mirrors Ayuuk's own Mixe chile, and grapefruit bitters to lift.

Plum & Citrus

Plum poured over a cold white-grapefruit beer.

Highball1 min

Ingredients

1.5 oz: Empirical The Plum, I Suppose
Top: White grapefruit or lemon beer

Build

Pour Plum into a chilled pint glass.
Top with cold beer at a 45° angle to preserve carbonation.

GlassPint

GarnishGrapefruit twist

Two ingredients. Pour Plum into a chilled glass, top with a cold white grapefruit or lemon beer. Drinks like an Italian bicicletta.

Plum & Cookies

A White Russian rebuilt around cookie milk.

Modern5 min

Ingredients

1.35 oz: Empirical The Plum, I Suppose
1.35 oz: Coffee liqueur
4 oz: Cookie-infused milk

Build

Build over ice in a double rocks glass.
Stir to combine.
Crumble half a cookie over the surface.

GlassDouble rocks

GarnishCrumbled biscotti

White Russian with the dial turned up: equal parts Plum and coffee liqueur, four ounces of cookie milk (milk steeped with broken biscotti for 1h, strained).

Plum & Lemonade

Plum, raspberries, lemonade — for the porch.

Highball2 min

Ingredients

1.5 oz: Empirical The Plum, I Suppose
6: Raspberries
4 oz: Lemonade

Build

Gently muddle raspberries in the bottom of a Collins.
Add ice, Plum, then lemonade.
Stir once.

GlassCollins

GarnishRaspberry, lemon wheel

Muddle six raspberries in the bottom of a Collins, build Plum and lemonade on top. As summer as it gets.

Plum Club

Raspberry shrub, dry vermouth, egg white — a Clover Club via Plum.

Sour4 min

Ingredients

2 oz: Empirical The Plum, I Suppose
0.67 oz: Raspberry syrup
0.5 oz: Dry vermouth
0.67 oz: Lemon juice
1: Egg white

Build

Dry-shake all ingredients for 15 seconds.
Shake with ice for 15 more.
Double-strain into a chilled coupe.
Garnish with three raspberries on a pick.

GlassCoupe

Garnish3 raspberries

Clover Club blueprint with Plum standing in for gin. Raspberry simple gives it color and grip; egg white delivers the pillow.

Plum Manhattan

Plum, Cocchi Americano and a whisky kicker — a half-Manhattan reframed.

Stirred3 min

Ingredients

1.35 oz: Empirical The Plum, I Suppose
1.35 oz: Cocchi Americano
0.25 oz: Whisky
—: Lemon peel

Build

Stir with ice for 25 seconds.
Strain into a chilled Nick & Nora.
Express lemon peel and drop it in.

GlassNick & Nora

GarnishLemon peel

Plum at the helm; Cocchi Americano replaces sweet vermouth; a quarter-ounce of whisky tightens the back; lemon zest cleans.

Plum Paloma

Marzipan and grapefruit, with a Mezcal Sacrvm spine.

Highball3 min

Ingredients

1.3 oz: Empirical The Plum, I Suppose
0.66 oz: Mezcal Sacrvm
5 oz: Grapefruit soda
—: Lime zest

Build

Fill a chilled highball glass with ice.
Pour the Plum and the Sacrvm directly over the ice.
Top with grapefruit soda, stir gently once with a bar spoon.
Express lime zest over the surface, drop it in.

GlassHighball

GarnishLime zest

A long, high-acid riff on the Mexican paloma that uses Empirical's 'The Plum, I Suppose' to add marigold and marzipan depth. Lifted by mezcal smoke from Sacrvm. Drinks like sobremesa.

Plum Soda

Plum, ice, soda — and a knife.

Highball1 min

Ingredients

1.5 oz: Empirical The Plum, I Suppose
Top: Soda water
—: Lime zest

Build

Pour Plum over fresh ice in a highball.
Top with very cold soda water.
Express and drop lime zest.

GlassHighball

GarnishLime zest

Two ingredients plus zest. The cleanest way to taste The Plum: high carbonation lifts its marzipan-marigold aromatics into focus.

Plumtini

A frozen, glass-cold Plum martini — let it sit an hour.

Stirred60 min

Ingredients

1.5 oz: Empirical The Plum, I Suppose
0.85 oz: Dry vermouth
0.33 oz: Filtered water
2 dashes: Regan's orange bitters

Build

Combine all in a sealable bottle; freeze for at least 1 hour.
Pour straight into a frozen Nick & Nora glass.
Express lemon peel; do not garnish — let the cold speak.

GlassNick & Nora

GarnishLemon expression

Pre-batched and frozen — water dilution baked in. A whisper of dry vermouth, Regan's orange bitters, into the freezer for an hour. Pour straight from the bottle, no shaking, no ice.

Sierra Norte

Ayuuk, agave, lime zest — three lines, all spirit.

Stirred2 min

Ingredients

1.75 oz: Empirical Ayuuk
0.16 oz: Agave syrup
2 dashes: Aromatic bitters
—: Lime zest

Build

Stir all liquids with ice for 20 seconds.
Strain into a chilled rocks glass over one large cube.
Express lime zest over the surface, discard.

GlassRocks

GarnishLime zest

A near-spec sour that lets Ayuuk's Pasilla Mixe smoke do all the talking. Agave for body, two dashes of bitters for structure, lime zest for lift.

So Iconic

Soka, tonic, three ripe mango cheeks.

Highball3 min

Ingredients

1.5 oz: Empirical Soka
4.22 oz: Tonic water
3 slices: Ripe mango

Build

Lightly muddle mango in the bottom of a highball.
Add ice and Soka, top with tonic.
Stir once.

GlassHighball

GarnishMango slice

A tropical highball: Soka over fresh ice, tonic to length, three slices of ripe mango muddled at the bottom. Quiet and sunny.

Soka & Apple

Three ingredients — Soka, fresh apple juice, soda. Orchard in a glass.

Highball2 min

Ingredients

1.5 oz: Empirical Soka
1.5 oz: Fresh apple juice
Top: Soda water

Build

Pour Soka and apple juice into a highball filled with ice.
Top with soda water; gently stir.
Garnish with apple slices.

GlassHighball

GarnishApple slices

Empirical's most refreshing build. Soka's grassy register and fresh apple juice are made for each other; soda lengthens, apple slices garnish. Nothing else needed.

Soka Cola

Two ounces of Soka, a glass of cola, salt and lime — done.

Highball1 min

Ingredients

2 oz: Empirical Soka
Top: Cola
Pinch: Sea salt
—: Lime zest

Build

Build over ice in a Collins.
Stir once. Express lime zest, drop in.
Sprinkle salt on top.

GlassCollins

GarnishLime wedge, salt

A Cuba Libre with Soka in the rum slot. Pinch of salt brightens the cola, lime zest oils the surface.

Soka Daiquiri

The Hemingway Daiquiri on sorghum — grass and lime, balanced.

Sour3 min

Ingredients

2 oz: Empirical Soka
0.75 oz: Fresh lime juice
0.75 oz: Sugar syrup (2:1)

Build

Add all ingredients to a shaker with ice.
Hard shake 10 seconds.
Double strain into a coupe.
Garnish with a lime slice.

GlassCoupe

GarnishLime slice

Empirical's three-ingredient Daiquiri on Soka. Sorghum's cut-grass register lets the lime ride brighter than rum's molasses ever could; a thicker 2:1 sugar syrup holds the structure. Hard shake, double-strained, served up.

Soka Martini

Soka + Stonefruit + bay-leaf vermouth — Empirical's house Martini.

Stirred5 min

Ingredients

1.5 oz: Empirical Soka
0.5 oz: Empirical Stonefruit
0.33 oz: Bay-leaf dry vermouth (24-hour infusion)

Build

Combine all ingredients in a mixing glass with ice.
Stir 25 seconds.
Strain into a chilled Martini glass.
Drop a green olive.

GlassMartini

GarnishGreen olive

Empirical's signature Martini layers Soka's grassy backbone with Stonefruit's marzipan-kernel notes, finished by a custom bay-leaf-infused dry vermouth (six to eight bay leaves macerated for 24 hours). Stirred, strained, olive in. The most botanical Martini in the lineup.

Soka Mojito

A sorghum-spirit take on Havana's most famous drink.

Highball3 min

Ingredients

1.5 oz: Empirical Soka
0.75 oz: Simple syrup
0.75 oz: Fresh lime juice
6 leaves: Fresh mint
3: Lime quarters

Build

Lightly muddle mint with lime quarters in the base of a chilled collins glass — bruise, don't shred.
Add simple syrup and Soka; stir to combine.
Fill the glass with crushed ice.
Swizzle for 5 seconds, top with more crushed ice, garnish with a lime slice and mint sprig.

GlassCollins

GarnishLime slice + mint sprig

Empirical Soka brings cut-grass and green-apple notes that pair surprisingly well with mint and lime. The drink reads as a mojito but tastes like a Cuban garden in spring.

Stoned Cosmo

90s Cosmo, rebuilt with Stonefruit + Italicus bergamot.

Modern3 min

Ingredients

1.5 oz: Empirical Stonefruit
0.67 oz: Italicus Bergamot Liqueur
0.67 oz: Fresh lime juice
1.67 oz: Cranberry juice
1-2 dashes: Orange bitters

Build

Add all ingredients to a shaker with ice.
Shake vigorously.
Fine strain into a chilled Martini glass.
Garnish with orange zest and a lime slice.

GlassMartini

GarnishOrange zest + lime slice

Empirical's twist on the iconic 90s cocktail. Stonefruit replaces the vodka; Italicus bergamot liqueur replaces the orange liqueur; lime, cranberry, and orange bitters round it out. Bergamot's floral perfume meets marzipan-marigold — the Cosmo, modernized.

Stoned Paloma

Stonefruit + Del Maguey Vida + pink grapefruit soda — the modern Paloma.

Highball2 min

Ingredients

1.33 oz: Empirical Stonefruit
0.67 oz: Del Maguey Vida Mezcal
5 oz: Three Cents Pink Grapefruit Soda

Build

Pour the spirits into a glass over ice.
Add the soda and stir.
Microplane lime zest over the top as garnish.

GlassHighball

GarnishLime zest

Empirical's modern Paloma. Stonefruit's marzipan and floral marigold dance against Del Maguey Vida's mezcal intensity; pink grapefruit soda lengthens; lime zest tops. Drinks ridiculously refreshing, with a complexity well beyond its ingredient count.

Stonefruit Espresso Martini

Espresso Martini with marzipan + marigold — Bradsell, evolved.

Modern4 min

Stonefruit Espresso Martini with coffee beans

Ingredients

1 oz: Empirical Stonefruit
0.5 oz: Vodka
0.75 oz: Cold brew concentrate or espresso
0.75 oz: Coffee liqueur

Build

Combine all ingredients in a shaker with cold, hard ice.
Shake until well-chilled.
Double strain into a Nick & Nora or coupe.
Garnish with three coffee beans.

GlassNick & Nora or coupe

GarnishCoffee beans

Empirical's house Espresso Martini swaps part of the vodka for Stonefruit. The fruit kernel's marzipan-and-marigold register cuts the bitter coffee shoulder and adds a sneaky almond-floral aftertaste. Cold-hard ice, hard shake, double-strain, three coffee beans on top.

Stonefruit Tom Collins

All-day Stonefruit Collins — simple, fresh, comforting, bubbly.

Highball3 min

Ingredients

2 oz: Empirical Stonefruit
1 oz: Fresh lemon juice
1 oz: Simple syrup (1:1)
Top: Soda water

Build

Combine Stonefruit, lemon, and simple in a shaker with ice.
Shake vigorously.
Double strain into a highball over ice.
Top with soda; garnish with lemon zest.

GlassHighball

GarnishLemon zest

Empirical's Tom Collins, rebuilt with Stonefruit. Lemon and 1:1 simple anchor the structure; soda water lengthens; Stonefruit's marzipan-floral character does the work that gin's juniper usually does. Long, comforting, bubbly. A true all-day sipper.

Super Soka

Crushed-ice Soka highball — tonic, lemon verbena, slow sipping.

Highball3 min

Ingredients

2 oz: Empirical Soka
0.5 oz: Fresh lime juice
0.5 oz: Simple syrup (2:1)
2 dashes: Orange bitters
3.3 oz: Fever-Tree tonic water

Build

Pour Soka, lime, simple, and bitters into a highball.
Fill with crushed ice and stir.
Top with tonic water and more crushed ice.
Garnish with a generous palmful of fresh lemon verbena.

GlassHighball (crushed ice)

GarnishFresh lemon verbena

Empirical's house highball for Soka. Crushed ice keeps it shockingly cold; tonic stretches the sorghum long; orange bitters bridge the herbal middle. A palmful of fresh lemon verbena over the top closes it with a perfume that no garnish-by-default can match.

Symphonic

Symphony 6 and tonic — five seconds of work, a long evening.

Highball1 min

Ingredients

1.75 oz: Empirical Symphony 6
Top: Tonic water

Build

Pour Symphony 6 over fresh ice in a highball.
Top with cold tonic.
No stir, no garnish — let it breathe.

GlassHighball

GarnishNone

The simplest expression: an ounce-and-three-quarters of Symphony 6 over fresh ice, topped with very cold tonic. Let the botanical chord do the work.

Symphony 6 Negroni

Symphony 6 + Campari + red vermouth — the floral Negroni.

Stirred3 min

Ingredients

1.5 oz: Empirical Symphony 6
0.67 oz: Campari
0.67 oz: Red vermouth
0.5 barspoon (optional): Rhubarb liqueur
2 dashes (optional): Saline solution (1:1)

Build

Combine all ingredients in a mixing glass with ice.
Stir until properly chilled and diluted.
Strain into a lowball over a large ice cube.
Garnish with a lemon coin.

GlassLowball

GarnishLemon coin

Empirical's Negroni swap: Symphony 6 replaces the gin. The six leaves and the ambrette-vetiver musk push the Negroni into a softer, more aromatic register without losing the bitter spine. A barspoon of rhubarb liqueur and two dashes of saline are optional upgrades — the producer's own move.

Symphony 6 Spritz

Citrus-forward Spritz on Symphony 6 + bergamot liqueur.

Spritz2 min

Ingredients

1 oz: Empirical Symphony 6
0.75 oz: Bergamot liqueur
Top: CAN 03 sparkling

Build

Pour Symphony 6 and bergamot liqueur into a wine glass.
Add ice cubes.
Top with CAN 03; stir gently.
Express lemon peel oils, drop in.

GlassWine glass

GarnishLemon peel

Empirical's Symphony 6 paired with a bergamot liqueur and a CAN 03 sparkling — a citrus-forward Spritz built for any season. Lemon peel expression on top closes the loop. Drinks transcendent.

Symphony 75

French 75 with Symphony 6 — citrus, sparkling, sunset.

Highball3 min

Ingredients

1.67 oz: Empirical Symphony 6
0.5 oz: Fresh lemon juice
1 barspoon: Sugar syrup
Top: Sparkling wine or pet nat
1 drop: Grenadine

Build

Combine Symphony 6, lemon, and sugar syrup in a flute or wine glass; stir gently.
Top with sparkling wine or pet nat.
Add a single drop of grenadine.

GlassFlute or wine glass

Garnish—

Empirical's French 75 swap: Symphony 6 replaces the gin. Citrus grove aromatics carry the drink; lemon and sugar lock the structure; sparkling wine or pet nat lengthens; a drop of grenadine signs it visually. A sunset in a glass.

Symphony Lychee Martini

Lychee liqueur, lemon and Symphony 6 — round, floral, dialed.

Sour3 min

Ingredients

1.33 oz: Empirical Symphony 6
0.5 oz: Lychee liqueur
0.67 oz: Lemon juice
0.5 oz: Simple syrup 1:1
2 dashes: Orange bitters

Build

Shake all ingredients with ice until very cold.
Double-strain into a chilled coupe.
Garnish with one lychee dropped in.

GlassCoupe

GarnishLychee

Symphony 6's six-flower bouquet braided with lychee liqueur. Lemon keeps it from cloying, orange bitters bring perfume to the finish.

Symphony Orange

Symphony 6 over a glass of fluffy fresh orange juice.

Highball2 min

Ingredients

1.75 oz: Empirical Symphony 6
5 oz: Aerated fresh orange juice

Build

Whip the orange juice in a blender for 10 seconds.
Pour over ice in a highball.
Layer Symphony 6 on top — stir once before drinking.

GlassHighball

GarnishOrange wheel

Two ingredients. Whip fresh orange juice in a blender for ten seconds to aerate, then build over ice with Symphony 6.

Symphony Summer

Lime cordial, honey water, a drop of citric and saline — soda finishes.

Highball3 min

Ingredients

1 oz: Empirical Symphony 6
0.33 oz: Lime cordial
0.25 oz: Honey water (1:1)
1 drop: Citric acid solution
1 drop: Saline solution
2 oz: Soda water

Build

Build all in a chilled highball over ice.
Stir once gently to combine.

GlassHighball

GarnishLime wheel

A house-built spritz: Symphony 6 over lime cordial and honey water, a single drop each of citric acid and saline solution for definition, soda for length.

Vicky's Hot Toddy

Ayuuk and rum, lemon and honey, hot water — winter, fixed.

Classic3 min

Ingredients

1.75 oz: Empirical Ayuuk
1 oz: Rum
1.3 oz: Lemon juice
0.5 oz: Honey syrup
3 oz: Hot water

Build

Combine everything in a pre-warmed mug.
Stir once. Drink slowly while it's still steaming.

GlassToddy mug

GarnishLemon wheel, clove-studded

Two spirits braided together: Ayuuk for smoke, rum for warmth. Honey rounds the corners, lemon keeps it honest.

Faccia Brutto

14 recipes

Captain Ron

Blackstrap rum and Carciofo over agave-lime — a tiki with bitter spine.

Sour3 min

Captain Ron tropical cocktail with Carciofo

Ingredients

1.5 oz: Blackstrap rum
0.75 oz: Faccia Brutto Carciofo
0.5 oz: Agave syrup
0.75 oz: Fresh lime juice

Build

Add all ingredients to a shaker with ice.
Shake hard 10–12 seconds.
Strain into a rocks glass over a large cube.
Garnish with artichoke leaves and a skewered cherry.

GlassRocks

GarnishArtichoke leaves + skewered cherry

Faccia Brutto's tropical riff with Carciofo. The blackstrap rum's molasses and the artichoke amaro's vegetal bitterness sit on top of agave syrup and bright lime. Shaken hard, served over a thick rock with artichoke leaves and a cherry on the pick. Doesn't taste like anything else.

Erbetta Tonic

Cucumber tonic, gin, aquavit, Centerbe — a botanical highball with bite.

Highball3 min

Ingredients

1.25 oz: Hendrick's gin
0.5 oz: Faccia Brutto Centerbe
0.25 oz: Svol aquavit
0.25 oz: Fresh lime juice
10 drops: Saline solution
Top: Cucumber tonic water

Build

Fill a highball glass with ice.
Add cucumber tonic to roughly half-fill the glass.
Layer lime juice, then gin, Centerbe, aquavit, and saline.
Top with more tonic if needed; stir gently once.

GlassHighball

Garnish—

Stacey Swensen's build for Faccia Brutto, served at Lodi in Manhattan. Hendrick's gin and Svol aquavit get layered over Centerbe's herbal intensity, brightened with lime and saline, lengthened with cucumber tonic. The garden in a glass — verdant, structured, savory.

Faccia Brutto Negroni

The classic, rebuilt with a serious Brooklyn aperitivo.

Stirred3 min

Ingredients

1 oz: Faccia Brutto Aperitivo
1 oz: London Dry gin
1 oz: Sweet vermouth
—: Orange twist

Build

Combine all liquid ingredients in a mixing glass with ice.
Stir 25–30 seconds until properly chilled and diluted.
Strain into a chilled rocks glass over a large ice cube.
Express orange twist over the surface, drop it in.

GlassRocks

GarnishOrange twist

Patrick Miller's house build, swapping the industrial red for Faccia Brutto Aperitivo — naturally colored, rhubarb and bitter-orange forward, no Red 40. The geometry stays equal-parts; the soul changes completely.

Faccia Brutto Spritz

An aperitivo spritz built around Brooklyn's house bitter.

Spritz2 min

Ingredients

3 oz: Prosecco
2 oz: Faccia Brutto Aperitivo
1 oz: Soda water
—: Orange slice
—: Castelvetrano olive (optional)

Build

Fill a large wine glass with ice.
Pour the prosecco over the ice first, then the Aperitivo, then the soda.
Stir once with a bar spoon.
Slip in an orange slice. Optional: spear a Castelvetrano olive on a pick.

GlassLarge wine glass

GarnishOrange slice

Patrick Miller's Aperitivo, the cornerstone of his Italian-style line, replaces Aperol in the standard 3-2-1 spritz. Higher proof, lower sugar, and a citrus profile that keeps pace with the prosecco instead of getting overwhelmed.

Ferrari

The Italian shift drink — Aperitivo and Fernet Pianta, equal parts, neat.

Classic1 min

Ferrari shift drink with Aperitivo and Fernet Pianta

Ingredients

1 oz: Faccia Brutto Aperitivo
1 oz: Faccia Brutto Fernet Pianta
—: Orange peel

Build

Pour Aperitivo and Fernet Pianta into a short rocks glass.
Add an orange peel.
Swirl together once. Drink.

GlassRocks

GarnishOrange peel

Italy's modern bartender ritual — equal parts amaro and aperitivo, no ice, no fuss. Faccia Brutto's version pairs the bittersweet citrus of Aperitivo with the mint-eucalyptus depth of Fernet Pianta. Pour, twist, drink. Two ingredients, three seconds, one statement.

Last Word with Centerbe

Equal parts, alpine herbal punch in place of Chartreuse.

Sour3 min

Ingredients

0.75 oz: Gin
0.75 oz: Faccia Brutto Centerbe
0.75 oz: Maraschino liqueur
0.75 oz: Fresh lime juice

Build

Combine all four ingredients in a shaker with ice.
Shake hard for 15 seconds.
Double-strain into a chilled coupe.
No garnish — the drink doesn't need one.

GlassCoupe

GarnishNone

The Detroit Athletic Club's 1916 cocktail. Faccia Brutto Centerbe swaps in for green Chartreuse — wormwood, mint, hyssop, and 30 more herbs at bottle-strength proof. Equal parts is non-negotiable; the geometry is the recipe.

Little Italy

Audrey Saunders' Manhattan riff, with artichoke depth.

Stirred3 min

Ingredients

2 oz: Rye whiskey
0.5 oz: Faccia Brutto Carciofo
0.75 oz: Sweet vermouth
—: Brandied cherry

Build

Combine all liquid ingredients in a mixing glass with ice.
Stir 30 seconds.
Strain into a chilled coupe.
Drop in a brandied or Luxardo cherry.

GlassCoupe

GarnishBrandied cherry

Saunders' 2005 creation at Pegu Club, served here with Faccia Brutto Carciofo in place of Cynar. The artichoke base adds vegetal bitterness without weight; the rye holds the spine. Up, with brandied cherries.

Naked and Famous (Centerbe)

Equal-parts mezcal sour with Centerbe replacing yellow Chartreuse.

Sour3 min

Ingredients

0.75 oz: Mezcal
0.75 oz: Faccia Brutto Centerbe
0.75 oz: Faccia Brutto Aperitivo
0.75 oz: Fresh lime juice

Build

Add all ingredients to a cocktail shaker with ice.
Shake hard 10–12 seconds.
Strain into a chilled coupe.

GlassCoupe

Garnish—

The modern Last Word relative built by Joaquín Simó at Death & Co. — equal parts mezcal, yellow Chartreuse, Aperol, lime. Faccia Brutto's spec swaps in Centerbe for the Chartreuse and Aperitivo for the Aperol — restoring the herbal intensity that the original Chartreuse + Aperol combo only hints at. Drinks cold, sharp, alpine.

Rum Walnut Alexander

Brandy Alexander on aged rum, with Nocino doing the nut work.

Modern3 min

Ingredients

2 oz: Aged rum
1 oz: Faccia Brutto Nocino
1 oz: Heavy cream
0.5 oz: Simple syrup

Build

Add all ingredients to a shaker with ice.
Shake vigorously 15 seconds.
Fine strain into a chilled coupe.
Garnish with a generous grating of fresh nutmeg.

GlassCoupe

GarnishGrated nutmeg

Faccia Brutto's nightcap riff on the 1920s classic. Aged rum replaces the brandy; Nocino — green walnut macerated whole — replaces the crème de cacao. Heavy cream and a touch of simple syrup smooth it out; nutmeg over the top closes the loop. A dessert in a coupe.

Sawtooth Old Fashioned

An Old Fashioned for the alpine end of the season.

Stirred4 min

Ingredients

2 oz: Bourbon
0.5 oz: Faccia Brutto Amaro Alpino
1 dash: Orange bitters
—: Orange peel

Build

Add bourbon, Alpino, and bitters to a rocks glass.
Add one large ice cube.
Stir 20 seconds with a bar spoon.
Express orange peel over the surface, drop it in.

GlassRocks

GarnishOrange peel

Bourbon, Faccia Brutto Amaro Alpino, and a single dash of orange bitters. The Alpino's gentian and achillea bring a dark, bittersweet middle that an OF normally finds in barrel time. Built directly in the glass.

Six Figures

Mezcal Martini built around blanc vermouth and a kiss of Centerbe Giallo.

Stirred3 min

Six Figures stirred drink with Centerbe Giallo

Ingredients

1.5 oz: Mezcal
1.25 oz: Blanc vermouth
0.25 oz: Faccia Brutto Centerbe Giallo
3 dashes: Orange bitters

Build

Fill a rocks glass with ice.
Build mezcal, blanc vermouth, Centerbe Giallo, and bitters in the glass.
Stir to combine and chill.
Express lemon twist over the surface and drop in.

GlassRocks

GarnishLemon twist

Faccia Brutto's modern stirred build: mezcal at the base, blanc vermouth doing most of the structure, just a quarter-ounce of Centerbe Giallo to lift the herbal top notes, three dashes of orange bitters to bridge it. Built in glass over fresh ice, lemon twist. A drink that doesn't announce itself but holds up.

The Riccioni

Bourbon, sherry, and green walnut — a winter rocks pour.

Stirred4 min

Ingredients

1.5 oz: Bourbon
0.25 oz: Carpano Antica vermouth
0.25 oz: Fino sherry
0.25 oz: Faccia Brutto Nocino
2 dashes: Orange bitters
—: Orange peel

Build

Combine all liquid ingredients in a mixing glass with ice.
Stir 30 seconds until very cold.
Strain into a chilled rocks glass over a large cube.
Express orange peel over the surface, drop it in.

GlassRocks

GarnishOrange peel

Patrick Miller's house Manhattan variation, named for his grandfather. Carpano Antica vermouth, Fino sherry, Faccia Brutto Nocino, two dashes of orange bitters. The Nocino — green walnut macerated whole — is the unmistakable signature.

Toronto

Rye and Fernet, the old Canadian way.

Stirred3 min

Ingredients

2 oz: Rye whiskey
0.25 oz: Faccia Brutto Fernet Pianta
0.25 oz: Demerara syrup (1:1)
2 dashes: Angostura bitters
—: Orange peel

Build

Combine rye, Fernet, syrup, and bitters in a mixing glass with ice.
Stir 30 seconds until well chilled.
Strain into a chilled coupe.
Express orange peel over the surface, drop it in.

GlassCoupe

GarnishOrange peel

A 1920s classic, brought back to life with Faccia Brutto Fernet Pianta — Italian-style bitter herb and saffron, rested in French oak. Stirred, served up. The drink that proves Fernet doesn't always mean shots after service.

Volver

Centerbe Giallo, fino sherry, blanc vermouth — a Collins-shaped aperitivo.

Highball3 min

Ingredients

1 oz: Faccia Brutto Centerbe Giallo
0.5 oz: Fino sherry
0.5 oz: Atxa blanc vermouth
pinch: Salt
2 dashes: Grapefruit bitters
Top: Soda water

Build

Add all ingredients except soda to a shaker tin.
Give a quick shake with a small amount of ice.
Pour over a Collins glass filled with fresh ice.
Top with soda water; express orange twist.

GlassCollins

GarnishOrange twist

Faccia Brutto's sherry-forward summer build for Centerbe Giallo. Fino sherry's saline kiss, Atxa blanc vermouth's floral middle, Centerbe Giallo's saffron-and-honey top. Salt and grapefruit bitters lock it in; soda lengthens. Drinks like Madrid in July.

Isolation Proof

10 recipes

Fancy G&T

Strawberry Rhubarb gin gets a vermouth-bitter rinse, lengthened with tonic.

Highball3 min

Ingredients

1.5 oz: Isolation Proof Strawberry Rhubarb Gin
0.5 oz: Dry vermouth
0.5 oz: Luxardo Bitter Bianco
0.25 oz: Simple syrup
2 dashes: Saline solution
2 oz: Tonic water

Build

Fill a Collins glass with ice.
Add gin, dry vermouth, Luxardo Bitter Bianco, simple, and saline.
Top with tonic.
Stir gently once. Express grapefruit peel over the surface and drop in.

GlassCollins

GarnishGrapefruit peel

Isolation Proof's official spec for their Strawberry Rhubarb Gin: dressed up with dry vermouth and Luxardo Bitter Bianco for backbone, a touch of simple, saline solution to sharpen the fruit, and topped with tonic. A grown-up G&T.

Isolation Proof Martini

The house Martini for IP's Original Gin — dry, salt-tuned, orange-bittered.

Stirred3 min

Isolation Proof Martini with lemon twist

Ingredients

2 oz: Isolation Proof Original Gin
1 oz: Dry vermouth
2 dashes: Orange bitters
pinch: Salt

Build

Combine gin, dry vermouth, orange bitters, and a small pinch of salt in a mixing glass with ice.
Stir 25 seconds.
Strain into a chilled coupe.
Express lemon peel over the surface and drop in.

GlassCoupe

GarnishLemon twist

Isolation Proof's spec on their flagship Original Gin: 2:1 with dry vermouth, two dashes of orange bitters to lift the juniper, a small pinch of salt to round the corners. The salt is the producer's signature move — it shaves the alcohol burn and lets the botanicals come through.

LE Fette Cow

Dirty pickle Martini on Mushroom Gin — briny, vegetal, weird in the right way.

Stirred3 min

Ingredients

2 oz: Isolation Proof Mushroom Gin
0.5 oz: Dry vermouth
4 bar spoons: Pickle brine (kosher dill)

Build

Combine gin, dry vermouth, and pickle brine in a mixing glass with ice.
Stir 20 seconds.
Strain into a chilled coupe.
Garnish with a pickled cocktail onion or a small cornichon on a pick.

GlassCoupe

GarnishCocktail onion or cornichon

Trade spec, named after a forgotten night. IP Mushroom Gin stirred down with dry vermouth and four bar spoons of pickle juice (kosher dill works; brine over vinegar). The pickle reads as savory umami against the mushroom, not sharp. Cocktail onion or a cornichon to drive it home.

Mush Martini (Lime)

5:1 Mushroom Martini, finished with a lime twist.

Stirred3 min

Ingredients

2.5 oz: Isolation Proof Mushroom Gin
0.5 oz: Dry vermouth

Build

Combine gin and dry vermouth in a mixing glass with ice.
Stir 25 seconds.
Strain into a chilled Nick & Nora.
Express lime peel over the surface and drop in.

GlassNick & Nora

GarnishLime twist

Trade spec: a stiff 5:1 build that puts IP Mushroom Gin almost solo, with a whisper of dry vermouth. Lime twist instead of lemon — its sharper oil cuts the earthy mushroom register cleanly. Drinks like a forest floor, frozen.

Mush Martini (Sherry)

Mushroom Martini built with dry sherry — saline, nutty, savory.

Stirred3 min

Ingredients

2 oz: Isolation Proof Mushroom Gin
0.5 oz: Dry vermouth
0.5 oz: Dry sherry (Fino or Manzanilla)
1 dash: Orange bitters

Build

Combine gin, dry vermouth, dry sherry, and orange bitters in a mixing glass with ice.
Stir 25 seconds.
Strain into a chilled Nick & Nora.
Express lemon peel over the surface and drop in.

GlassNick & Nora

GarnishLemon twist

Trade spec: IP Mushroom Gin split between dry vermouth and dry (fino or manzanilla) sherry, with orange bitters for lift. The sherry adds an oxidative, saline note that locks into the mushroom's umami register. A lemon twist holds it together.

Mushroom Gin Sour

Egg-white Sour on Mushroom Gin — falernum, sarsaparilla, walnut mist.

Sour5 min

Ingredients

1.5 oz: Isolation Proof Mushroom Gin
0.5 oz: Falernum
0.75 oz: Fresh lemon juice
0.33 oz: Simple syrup
1: Egg white
2 dashes: Sarsaparilla bitters (or Angostura)
spray: Walnut-Angostura mist

Build

Combine gin, falernum, lemon, simple, egg white, and bitters in a shaker — no ice.
Dry shake 15 seconds to whip the egg white.
Add ice. Wet shake 12 seconds.
Double strain into a chilled coupe.
Mist the foam with walnut-Angostura spray.

GlassCoupe

GarnishWalnut-Angostura mist on foam

A trade-spec sour built around IP Mushroom Gin's earthy core. Falernum carries the spice, lemon brings the acid, egg white gives the foam crown. Sarsaparilla bitters echo the root-bark register of the mushroom; a walnut-and-Angostura mist over the foam adds an aromatic top note. If you don't have sarsaparilla bitters, sub Angostura.

New York Negroni

Orchard Gin meets Faccia Brutto Aperitivo — a Catskills / Brooklyn build.

Stirred3 min

Ingredients

1 oz: Isolation Proof Orchard Gin
1 oz: Sweet vermouth
1 oz: Faccia Brutto Aperitivo

Build

Build in a rocks glass over a large ice cube.
Stir 15 seconds to chill and integrate.
Express orange peel over the surface and drop in.

GlassRocks

GarnishOrange twist

Isolation Proof's official New York Negroni spec ties two of our portfolio brands together: Orchard Gin from the Catskills (Jake Sherry) and Faccia Brutto Aperitivo from Brooklyn (Patrick Miller) — both at equal parts with sweet vermouth. The result is a Negroni that drinks like the boroughs in autumn: baked-apple gin, soft Italian bitter, vermouth warmth.

Orchard Hot Toddy

Cold-weather build on Orchard Gin — apple butter, clove, hot water.

Classic4 min

Ingredients

1.5 oz: Isolation Proof Orchard Gin
0.25 oz: Clove simple syrup
1 bar spoon: Apple butter
—: Hot water, to taste

Build

Add gin, clove syrup, and apple butter to a warmed mug.
Top with hot water to taste.
Stir until the apple butter is fully dissolved.
Float a clove-studded orange wheel on top.

GlassHeatproof mug

GarnishClove-studded orange wheel

Isolation Proof's Orchard Gin (previously released as Winter Gin) leans into baked-apple and clove territory by design. The producer's official Hot Toddy build keeps the spirit at center: clove simple syrup for warmth, a bar spoon of apple butter for body, hot water to loosen. Served with a clove-studded orange wheel.

Ramp Gibson

Wild-garlic gin from the Catskills, served Gibson-style.

Stirred3 min

Ingredients

2 oz: Isolation Proof Ramp Gin
1 oz: Blanc vermouth
2 dashes: Orange bitters
—: Pickled cocktail onion

Build

Combine gin, blanc vermouth, and orange bitters in a mixing glass with ice.
Stir 20 seconds.
Strain into a chilled Nick & Nora.
Express lemon peel, then drop one pickled cocktail onion on a skewer.

GlassNick & Nora

GarnishLemon peel + cocktail onion

Isolation Proof's Ramp Gin — distilled by Jake Sherry in Bovina Center with wild ramps foraged from the Catskills — built as a Gibson. Two parts gin to one part blanc vermouth, bridged by orange bitters. The ramp's wild-garlic edge doubles the savory signal of the cocktail onion. The drink of choice at Itamae's Maty's bar in Midtown Miami.

Take a Hike

Mushroom Gin meets grapefruit and Campari — earthy, bittersweet, long.

Sour4 min

Take a Hike cocktail with grapefruit twist

Ingredients

2 oz: Isolation Proof Mushroom Gin
0.75 oz: Simple syrup
0.75 oz: Fresh lime juice
0.5 oz: Fresh grapefruit juice
0.5 oz: Campari

Build

Combine all ingredients in a shaker with ice.
Shake hard, 12 seconds.
Strain into a rocks glass over fresh ice.
Garnish with a grapefruit twist.

GlassRocks

GarnishGrapefruit twist

The producer's own twist for IP Mushroom Gin: lime and grapefruit acid, Campari's signature bitter to anchor, simple to balance. Shaken hard and strained over fresh ice. Earthy on the entry, citrus across the middle, Campari finish.

January Spirits

9 recipes

Howard Hughes

Gin and Genepy stacked into a Sidecar shape.

Sour3 min

Ingredients

1.5 oz: January Spirits Gin
0.5 oz: January Spirits Genepy
0.25 oz: Dry curaçao
0.5 oz: Lemon juice
0.25 oz: Simple syrup 1:1
3 dashes: Angostura bitters

Build

Shake all with ice until very cold.
Double-strain into a chilled coupe.
Express lemon, discard.

GlassCoupe

GarnishNone

A January-only Sidecar: gin in the brandy slot, Genepy and curaçao stacked as the dry-curaçao layer, lemon for acid, three dashes of angostura for spine.

January Martini

Two ounces of January Gin to one of dry vermouth — orange bitters lift.

Stirred3 min

Ingredients

2 oz: January Spirits Gin
1 oz: Dry vermouth
2 dashes: Orange bitters

Build

Stir all with ice for 30 seconds.
Strain into a frozen Nick & Nora.
Express lemon peel, drop it in.

GlassNick & Nora

GarnishLemon peel

House Martini built around January Gin's five-flower aromatic. Generous on the vermouth, two dashes of orange bitters to bridge the bouquet.

Lorem Ipsum

Gin and tonic, stretched with seltzer — extra long.

Highball1 min

Ingredients

2 oz: January Spirits Gin
0.75 oz: Tonic syrup
Top: Seltzer

Build

Pour gin and tonic syrup over fresh ice in a highball.
Top with seltzer.
Stir once.

GlassHighball

GarnishGrapefruit peel

Half tonic, half seltzer. Lower sugar than a straight G&T, longer drink, more space for January Gin's botanical chord to breathe.

Only Church

Bourbon, January Amaro, demerara, angostura — a Sunday Old Fashioned.

Stirred3 min

Ingredients

1.5 oz: Bourbon
0.5 oz: January Spirits Amaro
0.125 oz: Demerara syrup
2 dashes: Angostura bitters

Build

Stir all with ice for 25 seconds.
Strain into a chilled rocks glass over one large cube.
Express orange peel.

GlassRocks

GarnishOrange peel

Old Fashioned shape with January Amaro replacing half the sugar. Coffee-and-chicory amaro depth meets bourbon vanilla; demerara binds.

Petrolero

Tequila, Amaro, cold brew, demerara — built over ice, fast.

Modern3 min

Ingredients

1.5 oz: Reposado tequila
0.5 oz: January Spirits Amaro
1.5 oz: Cold brew coffee
0.5 oz: Demerara syrup

Build

Shake all with ice for 10 seconds.
Strain into a chilled rocks glass over fresh ice.

GlassRocks

GarnishThree coffee beans

Carajillo logic via January Amaro: tequila spine, cold brew bridge, amaro's coffee-chicory body merges seamlessly. Demerara binds, the rest is shake-and-pour.

Pick Up

Gin, Cocchi Americano, Genepy, Suze — a four-bottle aperitivo.

Stirred3 min

Ingredients

1.25 oz: January Spirits Gin
1 oz: Cocchi Americano
0.5 oz: January Spirits Genepy
0.25 oz: Suze

Build

Stir all with ice for 25 seconds.
Strain into a chilled coupe.
Grapefruit peel, expressed and dropped in.

GlassCoupe

GarnishGrapefruit peel

A stirred aperitivo with January Gin and Genepy together, Cocchi Americano for stone-fruit body, Suze for the bitter finish.

Raoul Duke

Bourbon, Genepy, sweet vermouth, a squeeze of lime — Vegas, Alps.

Stirred3 min

Ingredients

1.5 oz: Bourbon
0.75 oz: January Spirits Genepy
0.5 oz: Sweet vermouth
0.25 oz: Lime juice
2 dashes: Angostura bitters

Build

Stir all with ice for 25 seconds.
Strain into a chilled coupe.
Lime peel, expressed and dropped in.

GlassCoupe

GarnishLime peel

A Manhattan with a Genepy stretch: bourbon spine, sweet vermouth body, Genepy alpine top, lime to brighten, angostura to tie.

The Levee

Genepy, rum, pineapple and honey — alpine tiki.

Sour3 min

Ingredients

1.5 oz: January Spirits Genepy
0.75 oz: Light rum
1 oz: Pineapple juice
0.5 oz: Lime juice
0.25 oz: Honey syrup

Build

Shake all with ice until well-chilled.
Strain over crushed ice in a Collins glass.
Pineapple frond on top.

GlassCollins

GarnishPineapple frond

An alpine highball-sour: January Genepy's wormwood-honey-Sauternes character bridges to rum and pineapple. Tropics over treeline.

Trembling Wings

Rye, January Amaro, sweet vermouth, orange bitters — a Boulevardier brother.

Stirred3 min

Ingredients

2 oz: Rye whiskey
0.5 oz: January Spirits Amaro
0.5 oz: Sweet vermouth
2 dashes: Orange bitters

Build

Stir all with ice for 25 seconds.
Strain into a chilled coupe.
Orange peel, expressed and dropped in.

GlassCoupe

GarnishOrange peel

A Boulevardier with January Amaro in the Campari slot — same balance, gentler bitterness, more savory backend.

Mancino Vermouth

15 recipes

21st Century Negroni

Built on Mancino Chinato — bitter cinchona at the center.

Stirred3 min

Ingredients

1 oz: London Dry gin
1 oz: Mancino Chinato
0.75 oz: Mancino Rosso Amaranto
—: Lemon twist

Build

Combine all liquid ingredients in a mixing glass with ice.
Stir 25 seconds.
Strain into a chilled coupe.
Express lemon twist over the surface, drop it in.

GlassCoupe

GarnishLemon twist

A modern Negroni using Mancino Chinato as the bitter — cinchona-forward, post-dinner energy. Pair with a London Dry gin and a small dose of Mancino Rosso for the sweet structure. Stirred, served up.

Claypot Negroni

Mancino Rosso and Rinomato Scuro — the dark version of the equal-parts.

Stirred3 min

Ingredients

1 oz: London Dry gin
1 oz: Mancino Rosso Amaranto
1 oz: Rinomato Bitter Scuro
—: Orange twist

Build

Combine all liquid ingredients in a mixing glass with ice.
Stir 25 seconds.
Strain into a chilled rocks glass over a large cube.
Express orange twist over the surface, drop it in.

GlassRocks

GarnishOrange twist

A Negroni using the dark side of the aperitivo shelf: Mancino Rosso Amaranto's wormwood-and-caramel depth, plus Rinomato Bitter Scuro's coffee-and-gentian profile. Stirred over ice; if you have a clay pot for resting, use it.

Kopi Vermouth on the Rocks

Specialty coffee and white vermouth, served simply.

Classic1 min

Ingredients

3 oz: Mancino Kopi
—: Orange peel

Build

Place a large ice cube in a rocks glass.
Pour Mancino Kopi over the ice.
Express orange peel over the surface, drop it in.

GlassRocks

GarnishOrange peel

Mancino Kopi is the only vermouth on Earth infused with Specialty-grade coffee. The right serve is the simplest: 3 oz over a large ice cube, orange peel, done. A digestif and an espresso in one glass.

Lambrusco Highball

Chinato + Lambrusco Secco — the deep red Italian highball.

Highball2 min

Ingredients

1.75 oz: Mancino Vermouth Chinato
4 oz: Lambrusco Secco
Splash: Soda water

Build

Build in a tall (alto-ball) glass over ice.
Pour Chinato, then Lambrusco Secco.
Splash with soda.
Garnish with a laurel leaf.

GlassAlto-ball

GarnishLaurel leaf

From Mancino's 2019 Highball series: Chinato's Barbera-China depth lengthened with Lambrusco Secco — the dry, fizzy Emilia-Romagna red — and a splash of soda. Served alto-ball with a laurel leaf. Drinks like Bologna on a summer evening.

Mancino Americano

Rosso Amaranto + Rinomato Bitter Scuro on soda — the low-ABV anchor.

Highball2 min

Ingredients

1.25 oz: Mancino Vermouth di Torino Rosso Amaranto
1.25 oz: Rinomato Bitter Scuro
Top: Soda water

Build

Build in a highball glass over ice.
Pour Rosso Amaranto and Rinomato Bitter Scuro.
Top with soda water; stir gently once.
Garnish with an orange wedge.

GlassHighball

GarnishOrange wedge

Mancino's official Americano spec: equal parts Rosso Amaranto and Rinomato Bitter Scuro, topped with soda, served long over ice with an orange wedge. The Americano predates the Negroni by sixty years; this build returns to its original intent — refreshment with bitter character, not a watered-down cocktail.

Mancino Gibson

A 50/50 Martini, dressed with pickled onion.

Stirred3 min

Ingredients

1.5 oz: London Dry gin
1.5 oz: Mancino Vermouth Secco
—: Pickled cocktail onion

Build

Combine gin and Secco in a mixing glass with ice.
Stir 20–25 seconds.
Strain into a chilled Nick & Nora.
Drop one pickled cocktail onion on a skewer.

GlassNick & Nora

GarnishPickled cocktail onion

Giancarlo Mancino's house Gibson — equal parts London Dry gin and Mancino Secco, briefly stirred over ice, served up with a pickled cocktail onion. The Secco's herbal-floral side keeps the drink dry without going austere.

Mancino Martini

50/50 Martini built on Mancino Secco — the producer's house spec.

Stirred3 min

Ingredients

1.25 oz: Mancino Vermouth di Torino Secco
1.25 oz: Dry gin

Build

Combine gin and Mancino Secco in a mixing glass over quality ice.
Stir 25 seconds.
Double strain into a chilled Astoria glass.
Express lemon twist over the surface, drop it in.

GlassAstoria

GarnishLemon twist

Mancino's official Martini spec — 40ml gin and 40ml Mancino Vermouth di Torino Secco, stirred, served up in an Astoria glass with a lemon twist. The 19-botanical Secco's Mediterranean herbs (sage, marjoram, oregano) replace what gin alone can't give: a savory garden-floor middle that holds up to gin's juniper without competing.

Mancino Negroni

Rosso Amaranto, Rinomato Bitter Scuro, gin — Mancino's house Negroni.

Stirred3 min

Ingredients

1.5 oz: Mancino Vermouth di Torino Rosso Amaranto
0.75 oz: Rinomato Bitter Scuro
0.75 oz: Dry gin

Build

Combine all ingredients in a tumbler over ice.
Stir 15 seconds to chill and dilute.
Express orange twist over the surface, drop it in.

GlassTumbler

GarnishOrange twist

Mancino's official Negroni spec from the brand deck: 45ml Rosso Amaranto carries the body, 25ml Rinomato Bitter Scuro replaces Campari (deeper, more complex), 25ml dry gin lifts. Stirred in a tumbler over ice, finished with an orange twist. Two of Giancarlo Mancino's own brands working in concert.

Martinez

The ancestor of the Martini, built on Mancino Chinato.

Stirred4 min

Ingredients

1.25 oz: Mancino Vermouth Chinato
0.75 oz: Old Tom gin
dash: Maraschino liqueur
dash: Booker's bitters

Build

Combine all ingredients in a mixing glass over quality ice.
Stir 25 seconds.
Double strain into a chilled Astoria glass.

GlassAstoria

Garnish—

Mancino's official spec for the 1880s Martinez — widely considered the bridge between the Manhattan and the modern Martini. The Chinato's Barbera d'Asti base and China Calissaja bitterness replace the original sweet vermouth, giving the drink more depth and structure than the standard build. Old Tom gin (less dry than London Dry) keeps the period feel.

Negroni Kopi

The classic 1-1-1, with Mancino Kopi where the sweet vermouth used to be.

Stirred3 min

Ingredients

1 oz: Dry gin (we use January Spirits)
1 oz: Mancino Vermouth Kopi
1 oz: Campari
—: Large orange peel

Build

Combine all three liquids in a mixing glass filled with cracked ice.
Stir 20 seconds — until the side of the mixing glass frosts.
Strain into a chilled rocks glass over one large clear cube.
Express the orange peel's oil over the surface, then drop the peel in.

GlassRocks

GarnishOrange peel

Conte Camillo Negroni's 1919 invention rebuilt for after-dinner. Mancino's Kopi (Italian white-wine vermouth infused with Sumatran coffee) replaces the sugar of sweet vermouth with coffee tannin. Drier, more bitter, more grown-up.

Never-Ending Summer

Mancino Kopi, citric mango, sparkling coconut water — Italy, 2019.

Highball3 min

Ingredients

1.25 oz: Mancino Vermouth Kopi
0.75 oz: Citric mango (mango + lime/citric)
Top: Sparkling coconut water

Build

Build in a highball glass over ice.
Pour Kopi, then citric mango.
Top with sparkling coconut water; stir gently once.
Garnish with a banana leaf.

GlassHighball

GarnishBanana leaf

From Mancino's 2019 Highball series. The most adventurous of the lineup: Mancino Kopi (vermouth + Java Robusta + Naples roast) layered over citric mango and topped with sparkling coconut water. The Kopi's tiramisù-and-coffee soul collides with tropical fruit and coconut. Garnished with a banana leaf. Drinks like Bali through an Italian lens.

Sakura Highball

60ml Sakura, soda, edible flower — Italy, 2019.

Highball2 min

Ingredients

2 oz: Mancino Vermouth Sakura
Top: Soda water

Build

Build in a highball glass over clear ice.
Pour Sakura first.
Top with soda water.
Garnish with a white edible micro flower.

GlassHighball

GarnishWhite edible micro flower

Mancino's 2019 Highball series launched with Grazia Di Franco. The simplest of the lineup: Sakura over ice, topped with soda water, finished with a white edible micro flower. The cherry blossom floralness of Sakura needs nothing more than dilution and a visual echo. Long, dry, delicate.

Sakura Spritz

Cherry blossom and bubbles — the spring spritz from Mancino × Suntory.

Spritz2 min

Ingredients

2 oz: Mancino Sakura
3 oz: Dry prosecco
Splash: Soda water
—: Cherry blossom or thin lemon wheel

Build

Fill a wine glass with ice.
Pour Mancino Sakura over the ice.
Top with prosecco; finish with a splash of soda.
Stir gently once; garnish with a cherry blossom or lemon wheel.

GlassWine glass

GarnishCherry blossom or lemon wheel

Mancino Sakura — the only vermouth in the world infused with fresh Japanese cherry blossoms — topped with dry prosecco and a splash of soda. Light, floral, perfumed, designed for hanami season but right for any porch in spring.

Secco Highball

60ml Mancino Secco, soda, pink grapefruit — long and dry.

Highball2 min

Ingredients

2 oz: Mancino Vermouth di Torino Secco
Top: Soda water

Build

Build in a highball glass over ice.
Pour Mancino Secco.
Top with soda water.
Garnish with a pink grapefruit wedge.

GlassHighball

GarnishPink grapefruit wedge

From Mancino's 2019 Highball series. The cleanest, most refreshing drink in the lineup: Mancino Secco's 19 Mediterranean botanicals lengthened with soda, brightened with a pink grapefruit wedge. Dry, fresh, summer-built.

Vermuttino

Mancino Bianco Ambrato, tonic, a long orange peel.

Highball2 min

Ingredients

2 oz: Mancino Bianco Ambrato
4 oz: Dry tonic water
—: Long orange peel

Build

Fill a wine glass or highball with ice.
Pour Mancino Bianco Ambrato over the ice.
Top with dry tonic.
Express a long orange peel over the surface; drop it in.

GlassWine glass or highball

GarnishLong orange peel

The Italian afternoon, in three components. Mancino Bianco Ambrato is amber-natural, spiced, honey-edged; tonic gives it bubbles and dryness; the orange peel ties them together. Lower ABV than a Spritz, harder to put down.

Muyu Liqueurs

9 recipes

Chinotto Highball

Simone Caporale's signature — 40 ml Chinotto Nero, 120 ml low-sugar tonic.

Highball2 min

Ingredients

1.25 oz: Muyu Chinotto Nero
4 oz: Low-sugar tonic water
—: Orange zest disc

Build

Place a single large block of crystal-clear ice into a Nude Finesse highball glass.
Pour the low-sugar tonic water over the ice.
Add the Muyu Chinotto Nero.
Mix gently once with a bar spoon; express an orange zest disc over the top.

GlassNude Finesse highball

GarnishOrange zest disc

The producer-canonical Chinotto Highball, per Simone Caporale's spec in the official Muyu drinks book. Served in a Nude Finesse highball glass over a single large block of crystal-clear ice. Low-sugar tonic is critical — Chinotto Nero already brings 200 g/L of sweetness; a sweet tonic would tip the balance.

Chinotto Manhattan

Chinotto Nero, Martini Rubino, Fino, Peychaud's — a low-ABV Manhattan.

Stirred3 min

Ingredients

1.25 oz: Muyu Chinotto Nero
0.75 oz: Martini Rubino
0.75 oz: Fino sherry
1 dash: Peychaud's bitters
—: Grapefruit zest disc

Build

Combine Chinotto Nero, Martini Rubino, Fino, and Peychaud's in a mixing glass with ice.
Stir until diluted and cold.
Strain into a chilled Nude Finesse rocks glass over a single large cube.
Express grapefruit zest disc over the top; place the disc in the glass.

GlassNude Finesse rocks

GarnishGrapefruit zest disc

From the official Muyu drinks book — a Manhattan with no whiskey base. 40 ml Chinotto Nero anchors it; Martini Rubino and Fino sherry split the vermouth role; Peychaud's adds the anise-bitter signature. Stirred, rocks, grapefruit zest disc.

Chinotto Nero Negroni

Chinotto Nero, Campari, and Fino sherry — a drier, drier Negroni.

Stirred3 min

Ingredients

0.75 oz: Muyu Chinotto Nero
0.75 oz: Campari
0.5 oz: Fino sherry
—: Orange zest disc

Build

Combine Chinotto Nero, Campari, and Fino sherry in a mixing glass with ice.
Stir until diluted and cold.
Strain into a chilled Nude Finesse rocks glass over a single large cube.
Express orange zest disc over the top; place the disc on the ice cube.

GlassNude Finesse rocks

GarnishOrange zest disc on ice cube

From the official Muyu drinks book — Simone Caporale's Negroni replaces the sweet vermouth with Fino sherry, doubles down on bitter with Chinotto Nero plus Campari. The result is drier and more aromatic than a classic Negroni — bitter orange, oak moss, almond from the Fino. Stirred, rocks, orange zest disc on a single large cube.

Jasmine 75

Muyu × Calvados French 75 — Jasmine Verte, lemon, champagne.

Sour4 min

Ingredients

0.75 oz: Calvados VSOP
0.75 oz: Muyu Jasmine Verte
0.25 oz: Fresh lemon juice
0.25 oz: Rich sugar syrup (2:1)
2 oz: Champagne
—: Lemon zest

Build

Combine Calvados, Jasmine Verte, lemon juice, and rich syrup in a shaker.
Add ice; shake until diluted and cold.
Strain into a chilled champagne flute.
Top with champagne; express lemon zest over the surface.

GlassChampagne flute

GarnishLemon zest

Recipe #1 from the official Muyu drinks book — a French 75 built around Calvados VSOP and Jasmine Verte. Shake the base, top with champagne. The Calvados grounds the floral profile in apple-orchard depth.

Jasmine Adonis

Equal parts Jasmine Verte and Fino sherry, with Chuncho bitters.

Stirred3 min

Ingredients

1.25 oz: Muyu Jasmine Verte
1.25 oz: Tio Pepe Fino sherry
1 dash: Amargo Chuncho
—: Lemon zest

Build

Combine Jasmine Verte, Tio Pepe Fino, and Chuncho in a mixing glass with ice.
Stir until diluted and cold.
Strain into a chilled coupe.
Express lemon zest over the surface, drop it in.

GlassCoupe

GarnishLemon zest

Recipe #2 from the official Muyu drinks book — a low-ABV Martini in the Adonis tradition. 40 ml Jasmine Verte plus 40 ml Tio Pepe Fino, a single dash of Amargo Chuncho, stirred and served up. The sherry's salinity meets the jasmine's perfume; the result is unmistakably a pre-dinner drink.

Jasmine Highball

Monica Berg's signature serve — 40 ml Jasmine Verte, 120 ml brut champagne.

Highball2 min

Ingredients

1.25 oz: Muyu Jasmine Verte
4 oz: Champagne Brut NV
—: Lemon zest (optional)

Build

Place a single large block of crystal-clear ice into a Nude Finesse highball glass.
Pour the brut champagne over the ice.
Add the Muyu Jasmine Verte.
Mix gently once with a bar spoon.

GlassNude Finesse highball

GarnishLemon zest (optional)

The producer-canonical Jasmine Highball, per Monica Berg's spec in the official Muyu drinks book. Served in a Nude Finesse highball glass over a single large block of crystal-clear ice. Jasmine, neroli, patchouli, yuzu, and iris perfume the glass; brut champagne carries them.

Vetiver 50/50 Martini

Five-way split: Vetiver, Chinotto, Aquavit Madeira-cask, Fino, Martini Dry.

Stirred4 min

Ingredients

0.5 oz: Muyu Vetiver Gris
0.5 oz: Muyu Chinotto Nero
0.5 oz: Linie Aquavit Madeira cask
0.5 oz: Tio Pepe Fino sherry
0.5 oz: Martini Dry vermouth
—: Lemon zest (discard)

Build

Combine all five liquid ingredients in a mixing glass with ice.
Stir until diluted and cold.
Strain into a chilled coupe.
Express lemon zest over the surface and discard.

GlassCoupe

GarnishLemon zest (expressed and discarded)

From the official Muyu drinks book — Alex Kratena's 50/50 Martini, equal parts five ways. Vetiver Gris and Chinotto Nero from the Muyu lineup; Linie Aquavit aged in Madeira casks for spice; Tio Pepe Fino for salinity; Martini Dry for the vermouth structure. Stirred, coupe, lemon zest discarded.

Vetiver Highball

Alex Kratena's signature — 40 ml Vetiver Gris, 120 ml Ting grapefruit soda.

Highball2 min

Ingredients

1.25 oz: Muyu Vetiver Gris
4 oz: Ting grapefruit soda
—: Grapefruit zest disc

Build

Place a single large block of crystal-clear ice into a Nude Finesse highball glass.
Pour the Ting grapefruit soda over the ice.
Add the Muyu Vetiver Gris.
Mix gently once with a bar spoon; express a grapefruit zest disc over the top.

GlassNude Finesse highball

GarnishGrapefruit zest disc

The producer-canonical Vetiver Highball, per Alex Kratena's spec in the official Muyu drinks book. Served in a Nude Finesse highball glass over a single large block of crystal-clear ice. Vetiver root, Timur pepper, patchouli, petit grains and cedarwood — the earthy-smoky texture is grounded by Ting's tart-bitter grapefruit edge.

Vetiver Smokey Negroni

A Negroni with mezcal heart and vetiver edge.

Stirred3 min

Ingredients

1.25 oz: Martini Dry vermouth
0.5 oz: Muyu Vetiver Gris
0.5 oz: Campari
0.25 oz: Del Maguey Vida mezcal
—: Grapefruit zest disc

Build

Combine Martini Dry, Vetiver Gris, Campari, and Del Maguey Vida in a mixing glass with ice.
Stir until diluted and cold.
Strain into a chilled Nude Finesse rocks glass over a single large cube.
Express grapefruit zest disc over the top; place the disc on the ice cube.

GlassNude Finesse rocks

GarnishGrapefruit zest disc on ice cube

From the official Muyu drinks book — Alex Kratena's Smokey Negroni replaces the gin with Del Maguey Vida mezcal and uses Vetiver Gris alongside Campari for the bitter side. Martini Dry instead of sweet vermouth keeps the drink drier. Stirred, rocks, grapefruit zest disc on the ice.

Pomp & Whimsy

3 recipes

Pomp & Whimsy Collins

Floral gin liqueur, lemon, soda. Twenty seconds to a great drink.

Highball2 min

Ingredients

2 oz: Pomp & Whimsy Gin Liqueur
0.75 oz: Fresh lemon juice
0.25 oz: Simple syrup
Top: Soda water
—: Lemon wheel + cucumber slice

Build

Shake Pomp & Whimsy, lemon, and simple syrup with ice for 8 seconds.
Strain into a chilled collins glass over fresh ice.
Top with cold soda; stir once.
Slip in a lemon wheel and a cucumber slice.

GlassCollins

GarnishLemon wheel + cucumber

Nicola Nice's Pomp & Whimsy is a gin liqueur built around tea, elderflower, and cucumber — it does a Collins beautifully because the lemon and the soda both flatter its botanicals instead of competing with them.

Pomp 75

A French 75 with floral lift.

Spritz3 min

Ingredients

1.5 oz: Pomp & Whimsy Gin Liqueur
0.5 oz: Fresh lemon juice
Top: Brut champagne
—: Lemon twist

Build

Shake Pomp & Whimsy and lemon juice with ice for 10 seconds.
Strain into a chilled champagne flute.
Top with brut champagne.
Express lemon twist over the surface, drop it in.

GlassChampagne flute

GarnishLemon twist

Nicola Nice's signature serve — Pomp & Whimsy gin liqueur in place of straight gin, fresh lemon, top with brut champagne. The lychee and jasmine perfume the drink; the bubbles carry it. A Saturday brunch standard.

Pomp Mod-Fashioned

An Old Fashioned where the sweetener is gin liqueur.

Stirred3 min

Ingredients

2 oz: Bourbon
0.5 oz: Pomp & Whimsy Gin Liqueur
1 dash: Orange bitters
—: Orange peel

Build

Add bourbon, Pomp & Whimsy, and bitters to a rocks glass.
Add one large ice cube.
Stir 20 seconds with a bar spoon.
Express orange peel over the surface, drop it in.

GlassRocks

GarnishOrange peel

Bourbon, Pomp & Whimsy in place of simple syrup, a single dash of orange bitters. The gin liqueur's controlled sweetness and floral edge replace the cube of sugar — and add something a sugar cube can't.

Rinomato

9 recipes

Aperitivo Sour

L'Aperitivo Deciso whipped into a vegan sour with aquafaba foam.

Sour4 min

Ingredients

2 oz: Rinomato L'Aperitivo Deciso
0.75 oz: Fresh lemon juice
0.5 oz: Simple syrup
dash: Aquafaba

Build

Combine all ingredients in a shaker — no ice.
Dry shake 15 seconds to whip the aquafaba.
Add ice. Wet shake 12 seconds.
Double strain into a chilled coupette.

GlassCoupette

Garnish—

Rinomato's vegan-friendly sour build: Deciso doing the work of base spirit, lemon for acid, a touch of simple, and aquafaba (chickpea brine) standing in for egg white. Dry-shake, wet-shake, into a coupette. A perfect pre-dinner glass.

Arancione

Two ingredients, one orange, all aperitivo.

Highball2 min

Ingredients

2 oz: Rinomato L'Aperitivo Deciso
Top: Tonic water

Build

Build in a rocks glass over ice.
Pour Rinomato Deciso first.
Top with tonic; stir gently once.
Garnish with an orange twist and one green olive.

GlassRocks

GarnishOrange twist + green olive

Rinomato's two-ingredient house build for L'Aperitivo Deciso. Tonic stretches the botanicals long; an orange twist amplifies the bitter orange in the formula; a single green olive plants it in the savory column. Drunk at sunset, ideally on a piazza.

Chierichetto

Bitter Scuro and ice-cold Italian lager — a Roman summer staple.

Highball2 min

Chierichetto — Bitter Scuro and Italian lager

Ingredients

1 oz: Rinomato Bitter Scuro
Top: Chilled Italian lager beer

Build

Pour Rinomato Bitter Scuro into a chilled glass.
Top with chilled Italian lager.
Serve immediately — no stir needed.

GlassBeer glass

Garnish—

Rinomato's tribute to the Roman summer staple: 30ml of Bitter Scuro topped with a chilled Italian lager. The beer carbonates and lengthens the bitter; the bitter gives the beer aperitivo character. Built in glass, no fuss, glass beads with condensation in the heat. The name means "altar boy" — a wink at the ruby-red color.

Negroni Bianco

The White Negroni — Americano Bianco, Mancino Bianco, dry gin.

Stirred3 min

Ingredients

1.25 oz: Rinomato Americano Bianco
1 oz: Mancino Vermouth di Torino Bianco Ambrato
0.75 oz: Dry gin

Build

Combine all ingredients in a mixing glass over quality ice.
Stir 20 seconds.
Strain over a large rock in a rocks glass.
Garnish with a cedar twist.

GlassRocks

GarnishCedar twist

The producer's official White Negroni: Rinomato Americano Bianco brings the gentian and bitter-orange spine that holds the drink together; Mancino Vermouth di Torino Bianco Ambrato adds aromatic vanilla and warm spice; dry gin lifts the whole thing. A cedar twist over the top gives a forest-floor finish. A Negroni for the people who think they don't like Negroni.

Rinomato Negroni

The producer's house Negroni — Bitter Scuro, Mancino Rosso, dry gin.

Stirred3 min

Ingredients

1 oz: Rinomato Bitter Scuro
1 oz: Mancino Vermouth di Torino Rosso
1 oz: Dry gin

Build

Combine all ingredients in a mixing glass over quality ice.
Stir 20 seconds.
Strain over a large rock in a rocks glass.
Garnish with an orange wedge.

GlassRocks

GarnishOrange wedge

Rinomato's official Negroni spec, ties two of Giancarlo Mancino's brands together: Bitter Scuro's berry-and-gentian depth replaces Campari, Mancino Vermouth di Torino Rosso replaces a generic sweet vermouth. The result is a Negroni with more complexity, more dryness, and a natural color you can't fake.

Rinomato Spritz

The serious red spritz — Rinomato Deciso and Mancino Secco.

Spritz2 min

Ingredients

2 oz: Rinomato L'Aperitivo Deciso
1 oz: Mancino Vermouth Secco
Top: Tonic water
—: Orange wheel

Build

Fill a wine glass with ice.
Pour Rinomato Deciso and Mancino Secco over the ice.
Top with tonic; stir gently once.
Garnish with an orange wheel.

GlassWine glass

GarnishOrange wheel

Rinomato Aperitivo's house spritz, built on dry vermouth instead of prosecco — a longer, drier serve than an Aperol Spritz. The Deciso brings bitter orange and rhubarb; the Mancino Secco anchors it; tonic finishes long.

Rossetto

Bitter Scuro and ginger ale — the long, easy red highball.

Highball2 min

Ingredients

1.25 oz: Rinomato Bitter Scuro
Top: Ginger ale

Build

Build in a highball glass over ice.
Pour Bitter Scuro first.
Top with ginger ale.
Express lemon peel over the surface and drop in.

GlassHighball

GarnishLemon peel

Rinomato's house highball: 40ml of Bitter Scuro lengthened with ginger ale, finished with a lemon peel. The ginger spice cuts the bitter; the citrus oil lifts the fruit. Two ingredients, three minutes, drinks like an evening on a Roman terrace.

Twentieth Century

C.A. Tuck's 1937 classic, rebuilt with Americano Bianco.

Stirred4 min

Twentieth Century — Americano Bianco classic

Ingredients

1.5 oz: Dry gin
0.5 oz: Rinomato Americano Bianco
0.25 oz: White crème de cacao
0.5 oz: Fresh lemon juice

Build

Combine all ingredients in a mixing glass over quality ice.
Stir 25 seconds.
Double strain into a chilled coupe.
Express lemon twist over the surface, drop it in.

GlassCoupe

GarnishLemon twist

C.A. Tuck's 1937 train-car classic — gin, white crème de cacao, lemon, and Kina Lillet — restored with Rinomato Americano Bianco standing in for the now-impossible-to-find original Kina. The Americano Bianco's gentian-and-bitter-orange spine is what the original recipe was actually after. Stirred, double-strained, served up.

Vesper No. 2

Bond's Vesper, restored — with Americano Bianco replacing Kina Lillet.

Stirred3 min

Ingredients

0.75 oz: Dry gin
0.75 oz: Vodka
0.75 oz: Rinomato Americano Bianco

Build

Combine all ingredients in a mixing glass over quality ice.
Stir 25 seconds.
Double strain into a chilled coupe.
Express orange twist over the surface, drop it in.

GlassCoupe

GarnishOrange twist

Ian Fleming wrote the Vesper Martini for Bond in 1953 with Kina Lillet — a gentian-forward aperitivo that hasn't existed in its original form for decades. Rinomato's Vesper No. 2 restores it: equal parts gin, vodka, and Americano Bianco. The gentian and the bitter orange come back. The Vesper drinks like it was supposed to.

Costa Spirits CR

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