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
4 recipes
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.
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.
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.
Muyu Liqueurs
1 recipe
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.