Altamura Distilleries
2 recipes
Altamura Espresso Martini
Bradsell's 1980s classic, with the only PDO vodka in the world.
Modern4 min
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
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.
Coconut Cartel
2 recipes
Coco-Espresso Martini
Añejo + Mr. Black + crème de banana — the Cartel spin on Bradsell.
Modern4 min
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.
Rum Martini
2:1 Blanco Martini — the rum stand-in for the classic.
Stirred3 min
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.
Empirical Spirits
4 recipes
Cilantro Martini
Empirical Cilantro's signature serve — Martini-shaped, herb-forward.
Stirred3 min
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.
Empirical Olive Martini
11:1 dry Martini on Olive — savory, vegetal, no compromise.
Stirred3 min
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.
Stonefruit Espresso Martini
Espresso Martini with marzipan + marigold — Bradsell, evolved.
Modern4 min
Stonefruit Espresso Martini
Espresso Martini with marzipan + marigold — Bradsell, evolved.
Modern4 min
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.
Symphony Lychee Martini
Lychee liqueur, lemon and Symphony 6 — round, floral, dialed.
Sour3 min
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.
Faccia Brutto
1 recipe
Six Figures
Mezcal Martini built around blanc vermouth and a kiss of Centerbe Giallo.
Stirred3 min
Six Figures
Mezcal Martini built around blanc vermouth and a kiss of Centerbe Giallo.
Stirred3 min
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.
Isolation Proof
5 recipes
Isolation Proof Martini
The house Martini for IP's Original Gin — dry, salt-tuned, orange-bittered.
Stirred3 min
Isolation Proof Martini
The house Martini for IP's Original Gin — dry, salt-tuned, orange-bittered.
Stirred3 min
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
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
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
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.
Ramp Gibson
Wild-garlic gin from the Catskills, served Gibson-style.
Stirred3 min
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.
January Spirits
1 recipe
January Martini
Two ounces of January Gin to one of dry vermouth — orange bitters lift.
Stirred3 min
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.
Mancino Vermouth
2 recipes
Mancino Gibson
A 50/50 Martini, dressed with pickled onion.
Stirred3 min
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
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.
Muyu Liqueurs
2 recipes
Chinotto Manhattan
Chinotto Nero, Martini Rubino, Fino, Peychaud's — a low-ABV Manhattan.
Stirred3 min
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.
Jasmine Adonis
Equal parts Jasmine Verte and Fino sherry, with Chuncho bitters.
Stirred3 min
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.
Rinomato
1 recipe
Vesper No. 2
Bond's Vesper, restored — with Americano Bianco replacing Kina Lillet.
Stirred3 min
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.