Empirical Spirits
4 recipes
Annin Nai
Plum, osmanthus, ginger almond milk — a dessert in a glass.
Modern5 min
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 Milk Punch
Sherry, sencha and Ayuuk clarified by milk — a punch-bowl heirloom.
Modern30 min
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.
Egg Nogging
Apple juice, Plum, spice and aerated whites — holiday, dialed.
Modern8 min
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.
Harry Plum Fizz
A Ramos riff: Plum, cream, egg white, orange blossom, a long shake.
Sour6 min
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.
Muyu Liqueurs
1 recipe
Vetiver 50/50 Martini
Five-way split: Vetiver, Chinotto, Aquavit Madeira-cask, Fino, Martini Dry.
Stirred4 min
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.