Empirical Spirits
3 recipes
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.
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.
Muyu Liqueurs
1 recipe
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.