Coconut Cartel
5 recipes
Blanco Paloma
Blanco rum stands in for tequila — long, bittersweet, sea-salt rim.
Highball4 min
Blanco Paloma
Blanco rum stands in for tequila — long, bittersweet, sea-salt rim.
Highball4 min
Ingredients
- 2 oz
- Coconut Cartel Blanco Rum
- 2 oz
- Fresh grapefruit juice
- 0.5 oz
- Fresh lime juice
- 0.25 oz
- Agave or simple syrup
- Top
- Club soda
- —
- Coarse sea salt (rim)
Build
- Rim a highball glass with coarse sea salt; fill with fresh ice.
- Shake rum, grapefruit, lime, and syrup with ice.
- Strain into the prepared glass.
- Top with club soda; garnish with a grapefruit wedge.
GlassHighball (salt-rimmed)
GarnishGrapefruit wedge
Coconut Cartel's Paloma swap: the Blanco rum replaces blanco tequila. Fresh grapefruit and lime get balanced with agave; club soda lengthens; coarse sea salt on the rim signs it off. Shake everything except the soda, strain over fresh ice, top, drink slowly.
Coco Mojito
Blanco rum, mint, lime — the Mojito with a coconut backbone.
Highball4 min
Coco Mojito
Blanco rum, mint, lime — the Mojito with a coconut backbone.
Highball4 min
Ingredients
- 1.5 oz
- Coconut Cartel Blanco Rum
- 0.75 oz
- Fresh lime juice
- 0.5 oz
- Simple syrup
- —
- Fresh mint leaves
- Top
- Club soda
Build
- Muddle fresh mint in a shaker.
- Add rum, lime juice, simple syrup, and ice. Shake hard 10 seconds.
- Strain over fresh ice in a highball glass.
- Top with club soda; garnish with a fresh mint sprig.
GlassHighball
GarnishMint sprig
Coconut Cartel's official Mojito spec. Fresh mint muddled in the shaker, Blanco rum, fresh lime and simple shaken hard, then strained over fresh ice in a highball and topped with club soda. The young coconut water in the Blanco gives the Mojito a softer, more savory center than a standard build.
Coconut Cartel Highball
Rum-and-tonic, the unfussy way to taste a great rum.
Highball1 min
Coconut Cartel Highball
Rum-and-tonic, the unfussy way to taste a great rum.
Highball1 min
Ingredients
- 1.5 oz
- Coconut Cartel Special Rum
- 4 oz
- Premium tonic (Fever-Tree or similar)
- —
- Lime wheel
- —
- Mint sprig (optional)
Build
- Fill a chilled highball with clear ice.
- Pour the rum over the ice.
- Top with cold tonic; do not stir.
- Slip in a lime wheel; mint sprig optional.
GlassHighball
GarnishLime wheel
Coconut Cartel's Guatemalan rum is built on sugarcane plus coconut water — naturally less sweet than most añejos. A long pour over crystal-clear ice with cold tonic lets the rum's vanilla and oak read clearly.
La Mulita Del Cartel
The producer's house Mule — Añejo, lime, ginger beer, salt rim.
Highball3 min
La Mulita Del Cartel
The producer's house Mule — Añejo, lime, ginger beer, salt rim.
Highball3 min
Ingredients
- 2 oz
- Coconut Cartel Añejo Rum
- 0.75 oz
- Fresh lime juice
- Top
- Ginger beer
- —
- Sea salt (rim)
Build
- Rim a highball with sea salt.
- Fill the glass with ice.
- Pour Añejo and fresh lime juice.
- Top with ginger beer; stir gently.
- Garnish with a lime wheel.
GlassHighball (salt-rimmed)
GarnishLime wheel
Coconut Cartel's house twist on the Moscow Mule. The Añejo's plantain-and-caramel depth swaps in for vodka, ginger beer brings the spice and length, fresh lime keeps it bright. A pinch of sea salt on the rim plays off the coconut water's natural salinity. Long, refreshing, built for porches and pool decks.
Mike Zig's Hard Limonada
Blanco rum + fresh-squeezed lemonade — backyard summer in a glass.
Highball3 min
Mike Zig's Hard Limonada
Blanco rum + fresh-squeezed lemonade — backyard summer in a glass.
Highball3 min
Ingredients
- 1.5 oz
- Coconut Cartel Blanco Rum
- 0.75 oz
- Fresh lemon juice
- 0.25 oz
- Simple syrup
- 3 oz
- Cold water
Build
- Stir lemon juice, simple syrup, and cold water in a tall glass — that's the fresh lemonade.
- Add ice and Blanco rum.
- Stir once to combine.
- Garnish with a lemon peel and a fresh edible flower.
GlassTall glass
GarnishLemon peel + fresh flower
Coconut Cartel's collab build with Mike Zig. Lemon juice, simple syrup, and cold water get assembled into fresh lemonade; that lemonade goes over ice in a tall glass with Blanco rum stirred in. Lemon peel and a fresh flower close it. The simplest drink in the lineup — and on a hot day, the best one.
Empirical Spirits
28 recipes
Ayuuk & Cherry
Cherry soda, a whisper of coffee, smoke on top.
Highball2 min
Ayuuk & Cherry
Cherry soda, a whisper of coffee, smoke on top.
Highball2 min
Ingredients
- 1.75 oz
- Empirical Ayuuk
- 3 oz
- Cherry soda
- 0.66 oz
- Cold brew coffee
Build
- Fill a highball with ice.
- Build all ingredients in glass and stir once.
- Garnish with a brandied cherry on a pick.
GlassHighball
GarnishBrandied cherry
Tall, dark and easy. Cherry soda for sweetness, a half-shot of coffee for grip, Ayuuk for smoke. One stir, you're done.
Ayuuk & Ginger
Smoke, lime, ginger beer — the easiest highball on the list.
Highball1 min
Ayuuk & Ginger
Smoke, lime, ginger beer — the easiest highball on the list.
Highball1 min
Ingredients
- 1.7 oz
- Empirical Ayuuk
- 0.5 oz
- Lime juice
- Top
- Ginger beer
Build
- Build over crushed or cubed ice in a highball.
- Top with ginger beer, stir once.
GlassHighball
GarnishLime wedge
Three ingredients, one minute. Ayuuk replaces dark rum or whisky in the standard mule shape — the chile smoke loves ginger.
Ayuuk & Ginger Ale
A summer can: cucumber, salt, smoke.
Highball1 min
Ayuuk & Ginger Ale
A summer can: cucumber, salt, smoke.
Highball1 min
Ingredients
- 2 parts
- Empirical Ayuuk
- 3 parts
- Ginger ale
- 2 slices
- Cucumber
- Pinch
- Sea salt
Build
- Lightly press cucumber in a highball.
- Add ice, Ayuuk and ginger ale.
- Stir once, salt the top.
GlassHighball
GarnishCucumber slice
A patio drink. Two parts Ayuuk, three parts ginger ale, fat cucumber slice, pinch of salt. Built in a tall glass with plenty of ice.
Ayuuk Batanga
Smoky Pasilla Mixe chili meets cola and lime — the classic Batanga, restored.
Highball3 min
Ayuuk Batanga
Smoky Pasilla Mixe chili meets cola and lime — the classic Batanga, restored.
Highball3 min
Ingredients
- 1.67 oz
- Empirical Ayuuk
- 0.5 oz
- Fresh lime juice
- Top
- Cola
- —
- Chili salt (rim)
Build
- Rim a highball glass with chili salt.
- Fill the glass with ice; pour Ayuuk and lime juice.
- Top with cola; stir gently.
- Garnish with a lime slice.
GlassHighball (chili-salt rim)
GarnishLime slice
The producer's spec for the Mexican classic: Ayuuk's smoky depth carries the spine, fresh lime sharpens, cola lengthens. Chili salt rim seals the savory side. Drinks like Don Javier's Tequila bar in Guadalajara, where the Batanga was invented in 1961.
Ayuuk Paloma
Pink grapefruit soda meets smoky Pasilla Mixe — three ingredients.
Highball2 min
Ayuuk Paloma
Pink grapefruit soda meets smoky Pasilla Mixe — three ingredients.
Highball2 min
Ingredients
- 1.5 oz
- Empirical Ayuuk
- —
- Squeeze of lime
- Top
- Pink grapefruit soda
Build
- Pour Ayuuk and lime juice into a highball with ice.
- Top with pink grapefruit soda; stir gently.
- Garnish with a grapefruit wedge.
GlassHighball
GarnishGrapefruit wedge
Empirical's stripped-down Paloma: Ayuuk replaces the tequila, pink grapefruit soda does the rest of the work, a squeeze of lime sharpens. The bitter pith of pink grapefruit and the smoky chili of Ayuuk turn out to be made for each other.
Bangarang
Doritos, sea salt, grapefruit and cola — a Friday-night highball.
Highball2 min
Bangarang
Doritos, sea salt, grapefruit and cola — a Friday-night highball.
Highball2 min
Ingredients
- 2 oz
- Empirical Doritos
- Rim
- Sea salt
- 1 oz
- Grapefruit juice
- Top
- Cola
Build
- Salt-rim a highball.
- Build Doritos and grapefruit juice over ice; top with cola.
- Stir once.
GlassHighball
GarnishGrapefruit slice
Sea-salt rim, grapefruit juice for acid, cola for sugar and bubbles, Empirical Doritos for the chip funk underneath. Drink it loud.
Batanga
Pasilla Mixe smoke meets Cynar and cola — built in glass.
Highball2 min
Batanga
Pasilla Mixe smoke meets Cynar and cola — built in glass.
Highball2 min
Ingredients
- 1 oz
- Empirical Ayuuk
- 0.66 oz
- Cynar
- 0.5 oz
- Fresh lime juice
- Top
- Mexican cola
- —
- Lime slice
Build
- Slice a long ribbon of lime peel directly into a chilled collins glass.
- Add ice cubes to the glass.
- Pour Ayuuk, Cynar, and fresh lime over the ice.
- Top with cold cola; stir once to integrate.
GlassCollins
GarnishLime slice
Don Javier Delgado's classic, in our hands: Empirical Ayuuk (smoky Pasilla Mixe spirit) replaces tequila, Cynar adds bitter artichoke, the cola does the rest. Cut a long lime peel; the bartender's knife is the only tool you need.
Cilantro & Soda
Two-ingredient highball — the cleanest Cilantro tasting.
Highball1 min
Cilantro & Soda
Two-ingredient highball — the cleanest Cilantro tasting.
Highball1 min
Ingredients
- 2 oz
- Empirical Cilantro
- 5 oz
- Soda water
Build
- Pour Cilantro over fresh ice in a highball.
- Top with very cold soda water.
- Express lime zest, drop in.
GlassHighball
GarnishLime zest
Two ounces over ice, five ounces of cold soda water. Lets Empirical Cilantro's coriander/lime leaf nose stretch out.
Cilantro Beer
Two ounces of Cilantro poured into a cold light beer.
Highball1 min
Cilantro Beer
Two ounces of Cilantro poured into a cold light beer.
Highball1 min
Ingredients
- 2 oz
- Empirical Cilantro
- 4 oz
- Light beer
Build
- Pour Cilantro into a chilled glass.
- Top with cold beer at a 45° angle.
GlassPilsner
GarnishLime wedge
Built like a shandy: Empirical Cilantro into a cold light pilsner or lager. Lime wedge on the rim.
Dirty Ranch Water
Ranch Water with Olive — salty, bright, summery.
Highball2 min
Dirty Ranch Water
Ranch Water with Olive — salty, bright, summery.
Highball2 min
Ingredients
- 1 oz
- Empirical Olive
- 1 oz
- Blanco tequila
- 4 oz
- Soda water
Build
- Combine Olive and blanco tequila in a Collins or highball glass; stir.
- Add ice.
- Top with soda water.
- Garnish with an olive and a lime wheel.
GlassCollins or highball
GarnishOlive + lime wheel
Empirical's twist on the West Texas highball. Blanco tequila keeps the Ranch Water shape; Olive replaces the salt and the citrus push; soda water lengthens. Long, refreshing, savory. Drink it on a porch.
Garibaldi Symphony
Garibaldi with Symphony 6 — bitter, citrus, foamy.
Highball3 min
Garibaldi Symphony
Garibaldi with Symphony 6 — bitter, citrus, foamy.
Highball3 min
Ingredients
- 1 oz
- Empirical Symphony 6
- 1 oz
- Campari
- 4 oz
- Fresh orange juice
Build
- Add all ingredients to a highball.
- Throw the drink a few times (no ice) for fluffy texture.
- Fill the highball with ice; pour the drink over.
- Garnish with an orange wedge.
GlassHighball
GarnishOrange wedge
Empirical's twist on the Italian Garibaldi: Symphony 6 alongside Campari, lengthened with fresh orange juice that's been thrown (no-ice aeration) for a fluffy texture, then poured over ice. Simple, fragrant, very LA.
Iced Coffee, I Suppose
Espresso, Plum, tonic — a long drink for a long afternoon.
Highball3 min
Iced Coffee, I Suppose
Espresso, Plum, tonic — a long drink for a long afternoon.
Highball3 min
Ingredients
- 1 oz
- Empirical The Plum, I Suppose
- 1 oz
- Espresso, cooled
- Top
- Tonic water
- —
- Grapefruit peel
Build
- Combine Plum and espresso over ice in a highball.
- Top gently with cold tonic.
- Express grapefruit peel and rest it on the rim.
GlassHighball
GarnishGrapefruit peel
Espresso meets Plum's stone-fruit aromatics, tonic stretches everything, grapefruit oil seals it. Italian aperitivo logic, applied to coffee.
Mary Mary
A bloody with Doritos and a half-shot of tequila — savory rebuilt.
Highball3 min
Mary Mary
A bloody with Doritos and a half-shot of tequila — savory rebuilt.
Highball3 min
Ingredients
- 1.5 oz
- Empirical Doritos
- 0.5 oz
- Blanco tequila
- 3 oz
- Tomato juice
- 1 barspoon
- Lemon juice
- 1 barspoon
- Worcestershire sauce
Build
- Roll all ingredients between two tins to combine without aerating.
- Pour into a chilled pint glass over ice.
- Rim with chip dust if you like.
GlassPint
GarnishCelery, lime wedge
Bloody Mary template, gone weird. Doritos brings corn-and-cheese funk, tequila adds backbone, fresh tomato and Worcestershire round it out.
Plum & Citrus
Plum poured over a cold white-grapefruit beer.
Highball1 min
Plum & Citrus
Plum poured over a cold white-grapefruit beer.
Highball1 min
Ingredients
- 1.5 oz
- Empirical The Plum, I Suppose
- Top
- White grapefruit or lemon beer
Build
- Pour Plum into a chilled pint glass.
- Top with cold beer at a 45° angle to preserve carbonation.
GlassPint
GarnishGrapefruit twist
Two ingredients. Pour Plum into a chilled glass, top with a cold white grapefruit or lemon beer. Drinks like an Italian bicicletta.
Plum & Lemonade
Plum, raspberries, lemonade — for the porch.
Highball2 min
Plum & Lemonade
Plum, raspberries, lemonade — for the porch.
Highball2 min
Ingredients
- 1.5 oz
- Empirical The Plum, I Suppose
- 6
- Raspberries
- 4 oz
- Lemonade
Build
- Gently muddle raspberries in the bottom of a Collins.
- Add ice, Plum, then lemonade.
- Stir once.
GlassCollins
GarnishRaspberry, lemon wheel
Muddle six raspberries in the bottom of a Collins, build Plum and lemonade on top. As summer as it gets.
Plum Paloma
Marzipan and grapefruit, with a Mezcal Sacrvm spine.
Highball3 min
Plum Paloma
Marzipan and grapefruit, with a Mezcal Sacrvm spine.
Highball3 min
Ingredients
- 1.3 oz
- Empirical The Plum, I Suppose
- 0.66 oz
- Mezcal Sacrvm
- 5 oz
- Grapefruit soda
- —
- Lime zest
Build
- Fill a chilled highball glass with ice.
- Pour the Plum and the Sacrvm directly over the ice.
- Top with grapefruit soda, stir gently once with a bar spoon.
- Express lime zest over the surface, drop it in.
GlassHighball
GarnishLime zest
A long, high-acid riff on the Mexican paloma that uses Empirical's 'The Plum, I Suppose' to add marigold and marzipan depth. Lifted by mezcal smoke from Sacrvm. Drinks like sobremesa.
Plum Soda
Plum, ice, soda — and a knife.
Highball1 min
Plum Soda
Plum, ice, soda — and a knife.
Highball1 min
Ingredients
- 1.5 oz
- Empirical The Plum, I Suppose
- Top
- Soda water
- —
- Lime zest
Build
- Pour Plum over fresh ice in a highball.
- Top with very cold soda water.
- Express and drop lime zest.
GlassHighball
GarnishLime zest
Two ingredients plus zest. The cleanest way to taste The Plum: high carbonation lifts its marzipan-marigold aromatics into focus.
So Iconic
Soka, tonic, three ripe mango cheeks.
Highball3 min
So Iconic
Soka, tonic, three ripe mango cheeks.
Highball3 min
Ingredients
- 1.5 oz
- Empirical Soka
- 4.22 oz
- Tonic water
- 3 slices
- Ripe mango
Build
- Lightly muddle mango in the bottom of a highball.
- Add ice and Soka, top with tonic.
- Stir once.
GlassHighball
GarnishMango slice
A tropical highball: Soka over fresh ice, tonic to length, three slices of ripe mango muddled at the bottom. Quiet and sunny.
Soka & Apple
Three ingredients — Soka, fresh apple juice, soda. Orchard in a glass.
Highball2 min
Soka & Apple
Three ingredients — Soka, fresh apple juice, soda. Orchard in a glass.
Highball2 min
Ingredients
- 1.5 oz
- Empirical Soka
- 1.5 oz
- Fresh apple juice
- Top
- Soda water
Build
- Pour Soka and apple juice into a highball filled with ice.
- Top with soda water; gently stir.
- Garnish with apple slices.
GlassHighball
GarnishApple slices
Empirical's most refreshing build. Soka's grassy register and fresh apple juice are made for each other; soda lengthens, apple slices garnish. Nothing else needed.
Soka Cola
Two ounces of Soka, a glass of cola, salt and lime — done.
Highball1 min
Soka Cola
Two ounces of Soka, a glass of cola, salt and lime — done.
Highball1 min
Ingredients
- 2 oz
- Empirical Soka
- Top
- Cola
- Pinch
- Sea salt
- —
- Lime zest
Build
- Build over ice in a Collins.
- Stir once. Express lime zest, drop in.
- Sprinkle salt on top.
GlassCollins
GarnishLime wedge, salt
A Cuba Libre with Soka in the rum slot. Pinch of salt brightens the cola, lime zest oils the surface.
Soka Mojito
A sorghum-spirit take on Havana's most famous drink.
Highball3 min
Soka Mojito
A sorghum-spirit take on Havana's most famous drink.
Highball3 min
Ingredients
- 1.5 oz
- Empirical Soka
- 0.75 oz
- Simple syrup
- 0.75 oz
- Fresh lime juice
- 6 leaves
- Fresh mint
- 3
- Lime quarters
Build
- Lightly muddle mint with lime quarters in the base of a chilled collins glass — bruise, don't shred.
- Add simple syrup and Soka; stir to combine.
- Fill the glass with crushed ice.
- Swizzle for 5 seconds, top with more crushed ice, garnish with a lime slice and mint sprig.
GlassCollins
GarnishLime slice + mint sprig
Empirical Soka brings cut-grass and green-apple notes that pair surprisingly well with mint and lime. The drink reads as a mojito but tastes like a Cuban garden in spring.
Stoned Paloma
Stonefruit + Del Maguey Vida + pink grapefruit soda — the modern Paloma.
Highball2 min
Stoned Paloma
Stonefruit + Del Maguey Vida + pink grapefruit soda — the modern Paloma.
Highball2 min
Ingredients
- 1.33 oz
- Empirical Stonefruit
- 0.67 oz
- Del Maguey Vida Mezcal
- 5 oz
- Three Cents Pink Grapefruit Soda
Build
- Pour the spirits into a glass over ice.
- Add the soda and stir.
- Microplane lime zest over the top as garnish.
GlassHighball
GarnishLime zest
Empirical's modern Paloma. Stonefruit's marzipan and floral marigold dance against Del Maguey Vida's mezcal intensity; pink grapefruit soda lengthens; lime zest tops. Drinks ridiculously refreshing, with a complexity well beyond its ingredient count.
Stonefruit Tom Collins
All-day Stonefruit Collins — simple, fresh, comforting, bubbly.
Highball3 min
Stonefruit Tom Collins
All-day Stonefruit Collins — simple, fresh, comforting, bubbly.
Highball3 min
Ingredients
- 2 oz
- Empirical Stonefruit
- 1 oz
- Fresh lemon juice
- 1 oz
- Simple syrup (1:1)
- Top
- Soda water
Build
- Combine Stonefruit, lemon, and simple in a shaker with ice.
- Shake vigorously.
- Double strain into a highball over ice.
- Top with soda; garnish with lemon zest.
GlassHighball
GarnishLemon zest
Empirical's Tom Collins, rebuilt with Stonefruit. Lemon and 1:1 simple anchor the structure; soda water lengthens; Stonefruit's marzipan-floral character does the work that gin's juniper usually does. Long, comforting, bubbly. A true all-day sipper.
Super Soka
Crushed-ice Soka highball — tonic, lemon verbena, slow sipping.
Highball3 min
Super Soka
Crushed-ice Soka highball — tonic, lemon verbena, slow sipping.
Highball3 min
Ingredients
- 2 oz
- Empirical Soka
- 0.5 oz
- Fresh lime juice
- 0.5 oz
- Simple syrup (2:1)
- 2 dashes
- Orange bitters
- 3.3 oz
- Fever-Tree tonic water
Build
- Pour Soka, lime, simple, and bitters into a highball.
- Fill with crushed ice and stir.
- Top with tonic water and more crushed ice.
- Garnish with a generous palmful of fresh lemon verbena.
GlassHighball (crushed ice)
GarnishFresh lemon verbena
Empirical's house highball for Soka. Crushed ice keeps it shockingly cold; tonic stretches the sorghum long; orange bitters bridge the herbal middle. A palmful of fresh lemon verbena over the top closes it with a perfume that no garnish-by-default can match.
Symphonic
Symphony 6 and tonic — five seconds of work, a long evening.
Highball1 min
Symphonic
Symphony 6 and tonic — five seconds of work, a long evening.
Highball1 min
Ingredients
- 1.75 oz
- Empirical Symphony 6
- Top
- Tonic water
Build
- Pour Symphony 6 over fresh ice in a highball.
- Top with cold tonic.
- No stir, no garnish — let it breathe.
GlassHighball
GarnishNone
The simplest expression: an ounce-and-three-quarters of Symphony 6 over fresh ice, topped with very cold tonic. Let the botanical chord do the work.
Symphony 75
French 75 with Symphony 6 — citrus, sparkling, sunset.
Highball3 min
Symphony 75
French 75 with Symphony 6 — citrus, sparkling, sunset.
Highball3 min
Ingredients
- 1.67 oz
- Empirical Symphony 6
- 0.5 oz
- Fresh lemon juice
- 1 barspoon
- Sugar syrup
- Top
- Sparkling wine or pet nat
- 1 drop
- Grenadine
Build
- Combine Symphony 6, lemon, and sugar syrup in a flute or wine glass; stir gently.
- Top with sparkling wine or pet nat.
- Add a single drop of grenadine.
GlassFlute or wine glass
Garnish—
Empirical's French 75 swap: Symphony 6 replaces the gin. Citrus grove aromatics carry the drink; lemon and sugar lock the structure; sparkling wine or pet nat lengthens; a drop of grenadine signs it visually. A sunset in a glass.
Symphony Orange
Symphony 6 over a glass of fluffy fresh orange juice.
Highball2 min
Symphony Orange
Symphony 6 over a glass of fluffy fresh orange juice.
Highball2 min
Ingredients
- 1.75 oz
- Empirical Symphony 6
- 5 oz
- Aerated fresh orange juice
Build
- Whip the orange juice in a blender for 10 seconds.
- Pour over ice in a highball.
- Layer Symphony 6 on top — stir once before drinking.
GlassHighball
GarnishOrange wheel
Two ingredients. Whip fresh orange juice in a blender for ten seconds to aerate, then build over ice with Symphony 6.
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
2 recipes
Erbetta Tonic
Cucumber tonic, gin, aquavit, Centerbe — a botanical highball with bite.
Highball3 min
Erbetta Tonic
Cucumber tonic, gin, aquavit, Centerbe — a botanical highball with bite.
Highball3 min
Ingredients
- 1.25 oz
- Hendrick's gin
- 0.5 oz
- Faccia Brutto Centerbe
- 0.25 oz
- Svol aquavit
- 0.25 oz
- Fresh lime juice
- 10 drops
- Saline solution
- Top
- Cucumber tonic water
Build
- Fill a highball glass with ice.
- Add cucumber tonic to roughly half-fill the glass.
- Layer lime juice, then gin, Centerbe, aquavit, and saline.
- Top with more tonic if needed; stir gently once.
GlassHighball
Garnish—
Stacey Swensen's build for Faccia Brutto, served at Lodi in Manhattan. Hendrick's gin and Svol aquavit get layered over Centerbe's herbal intensity, brightened with lime and saline, lengthened with cucumber tonic. The garden in a glass — verdant, structured, savory.
Volver
Centerbe Giallo, fino sherry, blanc vermouth — a Collins-shaped aperitivo.
Highball3 min
Volver
Centerbe Giallo, fino sherry, blanc vermouth — a Collins-shaped aperitivo.
Highball3 min
Ingredients
- 1 oz
- Faccia Brutto Centerbe Giallo
- 0.5 oz
- Fino sherry
- 0.5 oz
- Atxa blanc vermouth
- pinch
- Salt
- 2 dashes
- Grapefruit bitters
- Top
- Soda water
Build
- Add all ingredients except soda to a shaker tin.
- Give a quick shake with a small amount of ice.
- Pour over a Collins glass filled with fresh ice.
- Top with soda water; express orange twist.
GlassCollins
GarnishOrange twist
Faccia Brutto's sherry-forward summer build for Centerbe Giallo. Fino sherry's saline kiss, Atxa blanc vermouth's floral middle, Centerbe Giallo's saffron-and-honey top. Salt and grapefruit bitters lock it in; soda lengthens. Drinks like Madrid in July.
Isolation Proof
1 recipe
Fancy G&T
Strawberry Rhubarb gin gets a vermouth-bitter rinse, lengthened with tonic.
Highball3 min
Fancy G&T
Strawberry Rhubarb gin gets a vermouth-bitter rinse, lengthened with tonic.
Highball3 min
Ingredients
- 1.5 oz
- Isolation Proof Strawberry Rhubarb Gin
- 0.5 oz
- Dry vermouth
- 0.5 oz
- Luxardo Bitter Bianco
- 0.25 oz
- Simple syrup
- 2 dashes
- Saline solution
- 2 oz
- Tonic water
Build
- Fill a Collins glass with ice.
- Add gin, dry vermouth, Luxardo Bitter Bianco, simple, and saline.
- Top with tonic.
- Stir gently once. Express grapefruit peel over the surface and drop in.
GlassCollins
GarnishGrapefruit peel
Isolation Proof's official spec for their Strawberry Rhubarb Gin: dressed up with dry vermouth and Luxardo Bitter Bianco for backbone, a touch of simple, saline solution to sharpen the fruit, and topped with tonic. A grown-up G&T.
January Spirits
1 recipe
Lorem Ipsum
Gin and tonic, stretched with seltzer — extra long.
Highball1 min
Lorem Ipsum
Gin and tonic, stretched with seltzer — extra long.
Highball1 min
Ingredients
- 2 oz
- January Spirits Gin
- 0.75 oz
- Tonic syrup
- Top
- Seltzer
Build
- Pour gin and tonic syrup over fresh ice in a highball.
- Top with seltzer.
- Stir once.
GlassHighball
GarnishGrapefruit peel
Half tonic, half seltzer. Lower sugar than a straight G&T, longer drink, more space for January Gin's botanical chord to breathe.
Mancino Vermouth
6 recipes
Lambrusco Highball
Chinato + Lambrusco Secco — the deep red Italian highball.
Highball2 min
Lambrusco Highball
Chinato + Lambrusco Secco — the deep red Italian highball.
Highball2 min
Ingredients
- 1.75 oz
- Mancino Vermouth Chinato
- 4 oz
- Lambrusco Secco
- Splash
- Soda water
Build
- Build in a tall (alto-ball) glass over ice.
- Pour Chinato, then Lambrusco Secco.
- Splash with soda.
- Garnish with a laurel leaf.
GlassAlto-ball
GarnishLaurel leaf
From Mancino's 2019 Highball series: Chinato's Barbera-China depth lengthened with Lambrusco Secco — the dry, fizzy Emilia-Romagna red — and a splash of soda. Served alto-ball with a laurel leaf. Drinks like Bologna on a summer evening.
Mancino Americano
Rosso Amaranto + Rinomato Bitter Scuro on soda — the low-ABV anchor.
Highball2 min
Mancino Americano
Rosso Amaranto + Rinomato Bitter Scuro on soda — the low-ABV anchor.
Highball2 min
Ingredients
- 1.25 oz
- Mancino Vermouth di Torino Rosso Amaranto
- 1.25 oz
- Rinomato Bitter Scuro
- Top
- Soda water
Build
- Build in a highball glass over ice.
- Pour Rosso Amaranto and Rinomato Bitter Scuro.
- Top with soda water; stir gently once.
- Garnish with an orange wedge.
GlassHighball
GarnishOrange wedge
Mancino's official Americano spec: equal parts Rosso Amaranto and Rinomato Bitter Scuro, topped with soda, served long over ice with an orange wedge. The Americano predates the Negroni by sixty years; this build returns to its original intent — refreshment with bitter character, not a watered-down cocktail.
Never-Ending Summer
Mancino Kopi, citric mango, sparkling coconut water — Italy, 2019.
Highball3 min
Never-Ending Summer
Mancino Kopi, citric mango, sparkling coconut water — Italy, 2019.
Highball3 min
Ingredients
- 1.25 oz
- Mancino Vermouth Kopi
- 0.75 oz
- Citric mango (mango + lime/citric)
- Top
- Sparkling coconut water
Build
- Build in a highball glass over ice.
- Pour Kopi, then citric mango.
- Top with sparkling coconut water; stir gently once.
- Garnish with a banana leaf.
GlassHighball
GarnishBanana leaf
From Mancino's 2019 Highball series. The most adventurous of the lineup: Mancino Kopi (vermouth + Java Robusta + Naples roast) layered over citric mango and topped with sparkling coconut water. The Kopi's tiramisù-and-coffee soul collides with tropical fruit and coconut. Garnished with a banana leaf. Drinks like Bali through an Italian lens.
Sakura Highball
60ml Sakura, soda, edible flower — Italy, 2019.
Highball2 min
Sakura Highball
60ml Sakura, soda, edible flower — Italy, 2019.
Highball2 min
Ingredients
- 2 oz
- Mancino Vermouth Sakura
- Top
- Soda water
Build
- Build in a highball glass over clear ice.
- Pour Sakura first.
- Top with soda water.
- Garnish with a white edible micro flower.
GlassHighball
GarnishWhite edible micro flower
Mancino's 2019 Highball series launched with Grazia Di Franco. The simplest of the lineup: Sakura over ice, topped with soda water, finished with a white edible micro flower. The cherry blossom floralness of Sakura needs nothing more than dilution and a visual echo. Long, dry, delicate.
Secco Highball
60ml Mancino Secco, soda, pink grapefruit — long and dry.
Highball2 min
Secco Highball
60ml Mancino Secco, soda, pink grapefruit — long and dry.
Highball2 min
Ingredients
- 2 oz
- Mancino Vermouth di Torino Secco
- Top
- Soda water
Build
- Build in a highball glass over ice.
- Pour Mancino Secco.
- Top with soda water.
- Garnish with a pink grapefruit wedge.
GlassHighball
GarnishPink grapefruit wedge
From Mancino's 2019 Highball series. The cleanest, most refreshing drink in the lineup: Mancino Secco's 19 Mediterranean botanicals lengthened with soda, brightened with a pink grapefruit wedge. Dry, fresh, summer-built.
Vermuttino
Mancino Bianco Ambrato, tonic, a long orange peel.
Highball2 min
Vermuttino
Mancino Bianco Ambrato, tonic, a long orange peel.
Highball2 min
Ingredients
- 2 oz
- Mancino Bianco Ambrato
- 4 oz
- Dry tonic water
- —
- Long orange peel
Build
- Fill a wine glass or highball with ice.
- Pour Mancino Bianco Ambrato over the ice.
- Top with dry tonic.
- Express a long orange peel over the surface; drop it in.
GlassWine glass or highball
GarnishLong orange peel
The Italian afternoon, in three components. Mancino Bianco Ambrato is amber-natural, spiced, honey-edged; tonic gives it bubbles and dryness; the orange peel ties them together. Lower ABV than a Spritz, harder to put down.
Muyu Liqueurs
3 recipes
Chinotto Highball
Simone Caporale's signature — 40 ml Chinotto Nero, 120 ml low-sugar tonic.
Highball2 min
Chinotto Highball
Simone Caporale's signature — 40 ml Chinotto Nero, 120 ml low-sugar tonic.
Highball2 min
Ingredients
- 1.25 oz
- Muyu Chinotto Nero
- 4 oz
- Low-sugar tonic water
- —
- Orange zest disc
Build
- Place a single large block of crystal-clear ice into a Nude Finesse highball glass.
- Pour the low-sugar tonic water over the ice.
- Add the Muyu Chinotto Nero.
- Mix gently once with a bar spoon; express an orange zest disc over the top.
GlassNude Finesse highball
GarnishOrange zest disc
The producer-canonical Chinotto Highball, per Simone Caporale's spec in the official Muyu drinks book. Served in a Nude Finesse highball glass over a single large block of crystal-clear ice. Low-sugar tonic is critical — Chinotto Nero already brings 200 g/L of sweetness; a sweet tonic would tip the balance.
Jasmine Highball
Monica Berg's signature serve — 40 ml Jasmine Verte, 120 ml brut champagne.
Highball2 min
Jasmine Highball
Monica Berg's signature serve — 40 ml Jasmine Verte, 120 ml brut champagne.
Highball2 min
Ingredients
- 1.25 oz
- Muyu Jasmine Verte
- 4 oz
- Champagne Brut NV
- —
- Lemon zest (optional)
Build
- Place a single large block of crystal-clear ice into a Nude Finesse highball glass.
- Pour the brut champagne over the ice.
- Add the Muyu Jasmine Verte.
- Mix gently once with a bar spoon.
GlassNude Finesse highball
GarnishLemon zest (optional)
The producer-canonical Jasmine Highball, per Monica Berg's spec in the official Muyu drinks book. Served in a Nude Finesse highball glass over a single large block of crystal-clear ice. Jasmine, neroli, patchouli, yuzu, and iris perfume the glass; brut champagne carries them.
Vetiver Highball
Alex Kratena's signature — 40 ml Vetiver Gris, 120 ml Ting grapefruit soda.
Highball2 min
Vetiver Highball
Alex Kratena's signature — 40 ml Vetiver Gris, 120 ml Ting grapefruit soda.
Highball2 min
Ingredients
- 1.25 oz
- Muyu Vetiver Gris
- 4 oz
- Ting grapefruit soda
- —
- Grapefruit zest disc
Build
- Place a single large block of crystal-clear ice into a Nude Finesse highball glass.
- Pour the Ting grapefruit soda over the ice.
- Add the Muyu Vetiver Gris.
- Mix gently once with a bar spoon; express a grapefruit zest disc over the top.
GlassNude Finesse highball
GarnishGrapefruit zest disc
The producer-canonical Vetiver Highball, per Alex Kratena's spec in the official Muyu drinks book. Served in a Nude Finesse highball glass over a single large block of crystal-clear ice. Vetiver root, Timur pepper, patchouli, petit grains and cedarwood — the earthy-smoky texture is grounded by Ting's tart-bitter grapefruit edge.
Pomp & Whimsy
1 recipe
Pomp & Whimsy Collins
Floral gin liqueur, lemon, soda. Twenty seconds to a great drink.
Highball2 min
Pomp & Whimsy Collins
Floral gin liqueur, lemon, soda. Twenty seconds to a great drink.
Highball2 min
Ingredients
- 2 oz
- Pomp & Whimsy Gin Liqueur
- 0.75 oz
- Fresh lemon juice
- 0.25 oz
- Simple syrup
- Top
- Soda water
- —
- Lemon wheel + cucumber slice
Build
- Shake Pomp & Whimsy, lemon, and simple syrup with ice for 8 seconds.
- Strain into a chilled collins glass over fresh ice.
- Top with cold soda; stir once.
- Slip in a lemon wheel and a cucumber slice.
GlassCollins
GarnishLemon wheel + cucumber
Nicola Nice's Pomp & Whimsy is a gin liqueur built around tea, elderflower, and cucumber — it does a Collins beautifully because the lemon and the soda both flatter its botanicals instead of competing with them.
Rinomato
3 recipes
Arancione
Two ingredients, one orange, all aperitivo.
Highball2 min
Arancione
Two ingredients, one orange, all aperitivo.
Highball2 min
Ingredients
- 2 oz
- Rinomato L'Aperitivo Deciso
- Top
- Tonic water
Build
- Build in a rocks glass over ice.
- Pour Rinomato Deciso first.
- Top with tonic; stir gently once.
- Garnish with an orange twist and one green olive.
GlassRocks
GarnishOrange twist + green olive
Rinomato's two-ingredient house build for L'Aperitivo Deciso. Tonic stretches the botanicals long; an orange twist amplifies the bitter orange in the formula; a single green olive plants it in the savory column. Drunk at sunset, ideally on a piazza.
Chierichetto
Bitter Scuro and ice-cold Italian lager — a Roman summer staple.
Highball2 min
Chierichetto
Bitter Scuro and ice-cold Italian lager — a Roman summer staple.
Highball2 min
Ingredients
- 1 oz
- Rinomato Bitter Scuro
- Top
- Chilled Italian lager beer
Build
- Pour Rinomato Bitter Scuro into a chilled glass.
- Top with chilled Italian lager.
- Serve immediately — no stir needed.
GlassBeer glass
Garnish—
Rinomato's tribute to the Roman summer staple: 30ml of Bitter Scuro topped with a chilled Italian lager. The beer carbonates and lengthens the bitter; the bitter gives the beer aperitivo character. Built in glass, no fuss, glass beads with condensation in the heat. The name means "altar boy" — a wink at the ruby-red color.
Rossetto
Bitter Scuro and ginger ale — the long, easy red highball.
Highball2 min
Rossetto
Bitter Scuro and ginger ale — the long, easy red highball.
Highball2 min
Ingredients
- 1.25 oz
- Rinomato Bitter Scuro
- Top
- Ginger ale
Build
- Build in a highball glass over ice.
- Pour Bitter Scuro first.
- Top with ginger ale.
- Express lemon peel over the surface and drop in.
GlassHighball
GarnishLemon peel
Rinomato's house highball: 40ml of Bitter Scuro lengthened with ginger ale, finished with a lemon peel. The ginger spice cuts the bitter; the citrus oil lifts the fruit. Two ingredients, three minutes, drinks like an evening on a Roman terrace.