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.

Ingredients

2 oz

Coconut Cartel Blanco Rum

0.5 oz

Dry vermouth

Build

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

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.

Ingredients

2.75 oz

Empirical Olive

0.25 oz

Dry vermouth

Build

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

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.

Ingredients

1.5 oz

Mezcal

1.25 oz

Blanc vermouth

0.25 oz

Faccia Brutto Centerbe Giallo

3 dashes

Orange bitters

Build

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

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.

Ingredients

2 oz

Isolation Proof Original Gin

1 oz

Dry vermouth

2 dashes

Orange bitters

pinch

Salt

Build

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

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.

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.

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.

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.

Ingredients

2 oz

Isolation Proof Ramp Gin

1 oz

Blanc vermouth

2 dashes

Orange bitters

—

Pickled cocktail onion

Build

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

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.

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

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'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.

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.

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.

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.