Altamura Distilleries
1 recipe
Altamura Espresso Martini
Bradsell's 1980s classic, with the only PDO vodka in the world.
Modern4 min
Altamura Espresso Martini
Bradsell's 1980s classic, with the only PDO vodka in the world.
Modern4 min
Ingredients
- 1.75 oz
- Altamura Vodka
- 1 oz
- Fresh espresso
- 0.75 oz
- Coffee liqueur
- 0.25 oz
- Simple syrup (2:1)
- 3
- Coffee beans
Build
- Pull a fresh single espresso and let it cool 30 seconds.
- Combine vodka, espresso, coffee liqueur, and syrup in a shaker with ice.
- Shake hard for 12 seconds — the goal is the foam layer.
- Double-strain into a chilled coupe.
- Float three coffee beans in the foam.
GlassCoupe
Garnish3 coffee beans
Dick Bradsell's London standard, rebuilt with Altamura. The vodka's heritage-wheat texture stands up to fresh espresso and coffee liqueur where neutral vodkas just disappear. Shake hard, double-strain, three coffee beans on top.
Coconut Cartel
1 recipe
Coco-Espresso Martini
Añejo + Mr. Black + crème de banana — the Cartel spin on Bradsell.
Modern4 min
Coco-Espresso Martini
Añejo + Mr. Black + crème de banana — the Cartel spin on Bradsell.
Modern4 min
Ingredients
- 1 oz
- Coconut Cartel Añejo Rum
- 1.5 oz
- Mr. Black Cold Brew Coffee Liqueur
- 0.5 oz
- Crème de banana
- 0.5 oz
- Cold brew or chilled coffee
Build
- Combine all ingredients in a shaker with ice.
- Shake vigorously 15 seconds.
- Strain into a chilled coupe.
- Garnish with fresh nutmeg or three ground espresso beans.
GlassCoupe
GarnishFresh nutmeg or espresso beans
Coconut Cartel's house Espresso Martini: Añejo rum replaces the vodka, Mr. Black Cold Brew Coffee Liqueur drives the coffee, a half-ounce of crème de banana lifts the tropical register, cold brew rounds it out. Shaken hard for the crown, served in a chilled coupe.
Empirical Spirits
7 recipes
Annin Nai
Plum, osmanthus, ginger almond milk — a dessert in a glass.
Modern5 min
Annin Nai
Plum, osmanthus, ginger almond milk — a dessert in a glass.
Modern5 min
Ingredients
- 1.35 oz
- Empirical The Plum, I Suppose
- 0.5 oz
- Osmanthus flower maceration
- 3.3 oz
- Ginger almond milk
- 0.67 oz
- Honey water (1:1)
- 0.15 oz
- Lime juice
Build
- Shake all ingredients with ice until very cold.
- Double-strain into a chilled coupe.
- Float a fresh osmanthus petal on top, if available.
GlassCoupe
GarnishOsmanthus petal
Inspired by the Chinese almond-tofu dessert. Osmanthus flower maceration on top of Plum, stretched with ginger-spiced almond milk, honey water for balance, fresh lime to seal.
Ayuuk Milk Punch
Sherry, sencha and Ayuuk clarified by milk — a punch-bowl heirloom.
Modern30 min
Ayuuk Milk Punch
Sherry, sencha and Ayuuk clarified by milk — a punch-bowl heirloom.
Modern30 min
Ingredients
- 5 parts
- Empirical Ayuuk
- 3 parts
- Sherry
- 8 parts
- Brewed sencha tea, cooled
- 1 part
- Lemon juice
- 1 part
- Pineapple syrup
- 3 parts
- Whole milk
Build
- Combine all ingredients EXCEPT the milk in a large vessel.
- Warm the milk gently, then pour the punch mixture into the milk (not the other way around).
- Let curds form for 1 hour, then strain through a coffee filter overnight until the liquid runs clear.
- Bottle and chill. Serve straight, no ice, in a small cordial glass.
GlassCordial glass
GarnishNutmeg
An 18th-century clarified milk punch built around Ayuuk. Sencha and sherry give it a savory frame; pineapple syrup keeps it lifted. Make ahead, let it strain overnight.
Egg Nogging
Apple juice, Plum, spice and aerated whites — holiday, dialed.
Modern8 min
Egg Nogging
Apple juice, Plum, spice and aerated whites — holiday, dialed.
Modern8 min
Ingredients
- 16 oz
- Apple juice
- 5.5 oz
- Empirical The Plum, I Suppose
- 3 slices
- Fresh ginger
- 1 stick
- Cinnamon
- 2
- Egg whites, whipped soft
- —
- Grated nutmeg
Build
- Warm apple juice with ginger and cinnamon for 5 minutes; do not boil.
- Cool, then combine with the Plum.
- Fold in the whipped egg whites just before serving.
- Pour into mugs, grate nutmeg on top.
GlassToddy mug
GarnishGrated nutmeg
A bright, modern nog: apple juice instead of cream, Plum for stone-fruit complexity, ginger and cinnamon for warmth, whipped whites for body, nutmeg on top.
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.
Stoned Cosmo
90s Cosmo, rebuilt with Stonefruit + Italicus bergamot.
Modern3 min
Stoned Cosmo
90s Cosmo, rebuilt with Stonefruit + Italicus bergamot.
Modern3 min
Ingredients
- 1.5 oz
- Empirical Stonefruit
- 0.67 oz
- Italicus Bergamot Liqueur
- 0.67 oz
- Fresh lime juice
- 1.67 oz
- Cranberry juice
- 1-2 dashes
- Orange bitters
Build
- Add all ingredients to a shaker with ice.
- Shake vigorously.
- Fine strain into a chilled Martini glass.
- Garnish with orange zest and a lime slice.
GlassMartini
GarnishOrange zest + lime slice
Empirical's twist on the iconic 90s cocktail. Stonefruit replaces the vodka; Italicus bergamot liqueur replaces the orange liqueur; lime, cranberry, and orange bitters round it out. Bergamot's floral perfume meets marzipan-marigold — the Cosmo, modernized.
Stonefruit Espresso Martini
Espresso Martini with marzipan + marigold — Bradsell, evolved.
Modern4 min
Stonefruit Espresso Martini
Espresso Martini with marzipan + marigold — Bradsell, evolved.
Modern4 min
Ingredients
- 1 oz
- Empirical Stonefruit
- 0.5 oz
- Vodka
- 0.75 oz
- Cold brew concentrate or espresso
- 0.75 oz
- Coffee liqueur
Build
- Combine all ingredients in a shaker with cold, hard ice.
- Shake until well-chilled.
- Double strain into a Nick & Nora or coupe.
- Garnish with three coffee beans.
GlassNick & Nora or coupe
GarnishCoffee beans
Empirical's house Espresso Martini swaps part of the vodka for Stonefruit. The fruit kernel's marzipan-and-marigold register cuts the bitter coffee shoulder and adds a sneaky almond-floral aftertaste. Cold-hard ice, hard shake, double-strain, three coffee beans on top.
Faccia Brutto
1 recipe
Rum Walnut Alexander
Brandy Alexander on aged rum, with Nocino doing the nut work.
Modern3 min
Rum Walnut Alexander
Brandy Alexander on aged rum, with Nocino doing the nut work.
Modern3 min
Ingredients
- 2 oz
- Aged rum
- 1 oz
- Faccia Brutto Nocino
- 1 oz
- Heavy cream
- 0.5 oz
- Simple syrup
Build
- Add all ingredients to a shaker with ice.
- Shake vigorously 15 seconds.
- Fine strain into a chilled coupe.
- Garnish with a generous grating of fresh nutmeg.
GlassCoupe
GarnishGrated nutmeg
Faccia Brutto's nightcap riff on the 1920s classic. Aged rum replaces the brandy; Nocino — green walnut macerated whole — replaces the crème de cacao. Heavy cream and a touch of simple syrup smooth it out; nutmeg over the top closes the loop. A dessert in a coupe.
January Spirits
1 recipe
Petrolero
Tequila, Amaro, cold brew, demerara — built over ice, fast.
Modern3 min
Petrolero
Tequila, Amaro, cold brew, demerara — built over ice, fast.
Modern3 min
Ingredients
- 1.5 oz
- Reposado tequila
- 0.5 oz
- January Spirits Amaro
- 1.5 oz
- Cold brew coffee
- 0.5 oz
- Demerara syrup
Build
- Shake all with ice for 10 seconds.
- Strain into a chilled rocks glass over fresh ice.
GlassRocks
GarnishThree coffee beans
Carajillo logic via January Amaro: tequila spine, cold brew bridge, amaro's coffee-chicory body merges seamlessly. Demerara binds, the rest is shake-and-pour.