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.
Empirical Spirits
4 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.
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.
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.
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
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.
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.