Amaro Lucano
1 recipe
Brooklyn Reloaded
Amaro Lucano Anniversario, rye, and a caramelized orange.
Stirred5 min
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.
Coconut Cartel
1 recipe
Miami-Tai
Blanco shaken, Añejo floated — the Coconut Cartel Mai Tai.
Sour4 min
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.
Empirical Spirits
11 recipes
Ayuuk Negroni
Pasilla Mixe smoke + coffee-infused sweet vermouth — the Negroni, rebuilt.
Stirred4 min
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.
Baltra Martini
Soka and Plum side by side, absinthe rinse, citrus lift.
Stirred4 min
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.
Cilantro Penicillin
Penicillin restaged — Cilantro + Centerbe + ginger-honey + Ayuuk float.
Sour5 min
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.
Cloud 9
Blue curaçao, honey, lemon, egg white — a sky-tinted Symphony sour.
Sour4 min
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.
Kernel & Bean
Plum kernel, port, coffee, cream — a digestif you eat with a spoon.
Modern4 min
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.
Pasilla Margarita
A bigger, bolder margarita with pasilla sauce for backbone.
Sour3 min
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 Club
Raspberry shrub, dry vermouth, egg white — a Clover Club via Plum.
Sour4 min
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.
Plumtini
A frozen, glass-cold Plum martini — let it sit an hour.
Stirred60 min
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.
Soka Martini
Soka + Stonefruit + bay-leaf vermouth — Empirical's house Martini.
Stirred5 min
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.
Symphony Summer
Lime cordial, honey water, a drop of citric and saline — soda finishes.
Highball3 min
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.
Faccia Brutto
1 recipe
The Riccioni
Bourbon, sherry, and green walnut — a winter rocks pour.
Stirred4 min
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.
Isolation Proof
1 recipe
Mushroom Gin Sour
Egg-white Sour on Mushroom Gin — falernum, sarsaparilla, walnut mist.
Sour5 min
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.
January Spirits
1 recipe
Howard Hughes
Gin and Genepy stacked into a Sidecar shape.
Sour3 min
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.
Mancino Vermouth
2 recipes
21st Century Negroni
Built on Mancino Chinato — bitter cinchona at the center.
Stirred3 min
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.
Martinez
The ancestor of the Martini, built on Mancino Chinato.
Stirred4 min
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.
Muyu Liqueurs
2 recipes
Jasmine 75
Muyu × Calvados French 75 — Jasmine Verte, lemon, champagne.
Sour4 min
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.
Vetiver Smokey Negroni
A Negroni with mezcal heart and vetiver edge.
Stirred3 min
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.
Rinomato
1 recipe
Twentieth Century
C.A. Tuck's 1937 classic, rebuilt with Americano Bianco.
Stirred4 min
Twentieth Century
C.A. Tuck's 1937 classic, rebuilt with Americano Bianco.
Stirred4 min
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.