Casa Sacrvm
2 recipes
Mezcalita
A Margarita built on Sacrvm Espadín — smoke instead of agave neutrality.
Sour3 min
Mezcalita
A Margarita built on Sacrvm Espadín — smoke instead of agave neutrality.
Sour3 min
Ingredients
- 2 oz
- Casa Sacrvm Shoduba (Espadín)
- 1 oz
- Fresh lime juice
- 0.5 oz
- Orange liqueur (Cointreau)
- 0.25 oz
- Agave syrup
- —
- Lime wheel + flaked salt rim
Build
- Wet half the rim of a chilled rocks glass with lime; press in flaked salt.
- Combine Sacrvm Shoduba, lime juice, orange liqueur, and agave syrup in a shaker with ice.
- Shake hard for 12 seconds.
- Double-strain into the prepared glass over a large rock.
- Garnish with a lime wheel.
GlassRocks
GarnishLime wheel + flaked salt rim
Casa Sacrvm Shoduba (100% Espadín) replaces tequila in a classic Margarita. The smoke and herbal middle replace what blanco tequila gives in volume but not character. Fresh lime, a touch of orange liqueur, a salt rim if you want it.
Naked and Famous
Joaquín Simó's equal-parts mezcal classic.
Sour3 min
Naked and Famous
Joaquín Simó's equal-parts mezcal classic.
Sour3 min
Ingredients
- 1 oz
- Casa Sacrvm Shoduba (Espadín)
- 1 oz
- Aperol
- 1 oz
- Yellow Chartreuse
- 1 oz
- Fresh lime juice
Build
- Combine all four ingredients in a shaker with ice.
- Shake hard for 10 seconds.
- Double-strain into a chilled coupe.
- No garnish — the drink doesn't need one.
GlassCoupe
GarnishNone
Joaquín Simó's 2011 cocktail from Death & Co — equal parts mezcal, Aperol, yellow Chartreuse, and fresh lime. Casa Sacrvm Espadín is the right mezcal for the build: smoky but not heavy. The drink is the gateway pour for guests who 'don't like mezcal.'
Coconut Cartel
4 recipes
Cartel Colada
Piña Colada built on Añejo — fresh pineapple, lime, a touch of coco cream.
Sour3 min
Cartel Colada
Piña Colada built on Añejo — fresh pineapple, lime, a touch of coco cream.
Sour3 min
Ingredients
- 2 oz
- Coconut Cartel Añejo Rum
- 3 oz
- Fresh pineapple juice
- 0.5 oz
- Fresh lime juice
- 0.25 oz
- Cream of coconut
Build
- Combine all ingredients in a shaker with ice.
- Shake vigorously 30 seconds.
- Strain into a tall glass over fresh ice.
- Garnish with a pineapple leaf and a cherry.
GlassTall glass
GarnishPineapple leaf + cherry
Coconut Cartel's restrained Piña Colada: Añejo rum, fresh pineapple juice, a half-ounce of lime, just a quarter-ounce of cream of coconut. The result reads more like a long sour than a dessert — the Añejo's age does the body work that excess coconut usually has to. Shake hard, strain over ice.
Cartel Daiquiri
Blanco rum, lime, agave — Hemingway-shaped, agave-sweetened.
Sour3 min
Cartel Daiquiri
Blanco rum, lime, agave — Hemingway-shaped, agave-sweetened.
Sour3 min
Ingredients
- 2 oz
- Coconut Cartel Blanco Rum
- 1 oz
- Fresh lime juice
- 0.5 oz
- Agave syrup
Build
- Combine all ingredients in a shaker with ice.
- Shake hard 12 seconds.
- Strain into a chilled coupe.
- Garnish with a lime wedge or wheel.
GlassCoupe
GarnishLime wedge or wheel
Coconut Cartel's official Daiquiri spec for the Blanco. Agave syrup replaces simple — its honey-grass register pairs cleanly with the rum's young coconut character. Three ingredients, hard shake, served up in a coupe. The producer's house drink.
Miami Beach Bird
Jungle Bird, Miami-style — Añejo, pineapple, Campari, lime.
Sour3 min
Miami Beach Bird
Jungle Bird, Miami-style — Añejo, pineapple, Campari, lime.
Sour3 min
Ingredients
- 1.5 oz
- Coconut Cartel Añejo Rum
- 1.5 oz
- Fresh pineapple juice
- 0.75 oz
- Campari
- 0.5 oz
- Fresh lime juice
- 0.5 oz
- Simple syrup
Build
- Combine all ingredients in a shaker with ice.
- Shake vigorously 12 seconds.
- Strain into a rocks glass over fresh ice.
- Garnish with a pineapple wedge and a pineapple leaf.
GlassRocks
GarnishPineapple wedge + leaf
Coconut Cartel's Jungle Bird riff. The 1978 Kuala Lumpur classic gets the Cartel treatment: Añejo rum stands in for the original blackstrap, pineapple holds the body, Campari brings the bitter spine, lime and simple finish it. Shaken, strained over fresh ice in rocks.
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
16 recipes
Ayuuk Margarita
Smoky Margarita on tequila + Ayuuk — chili salt rim closes the loop.
Sour3 min
Ayuuk Margarita
Smoky Margarita on tequila + Ayuuk — chili salt rim closes the loop.
Sour3 min
Ingredients
- 1 oz
- Blanco tequila
- 0.67 oz
- Empirical Ayuuk
- 0.67 oz
- Agave syrup
- 0.67 oz
- Fresh lime juice
- —
- Chili salt (rim)
Build
- Combine tequila, Ayuuk, agave, and lime in a shaker with ice.
- Shake vigorously.
- Rim a rocks glass with a lime wedge and coat with chili salt.
- Fine strain into the prepared glass over fresh ice.
GlassRocks (chili-salt rim)
GarnishLime wedge
Empirical's house Margarita: blanco tequila with two-thirds ounce of Ayuuk pulls the drink into smoky-chili territory. Agave for sweetness, fresh lime for acid, chili salt on the rim to amplify the Pasilla Mixe heat. The Margarita that tastes like Oaxaca.
Cilantro Last Word
Prohibition Last Word, with Cilantro replacing the gin.
Sour3 min
Cilantro Last Word
Prohibition Last Word, with Cilantro replacing the gin.
Sour3 min
Ingredients
- 1 oz
- Empirical Cilantro
- 0.75 oz
- Faccia Brutto Centerbe (or green Chartreuse)
- 0.75 oz
- Gabriel Boudier Maraschino (or Luxardo)
- 0.75 oz
- Fresh lemon juice
- 0.25 oz
- Simple syrup (1:1)
Build
- Add all ingredients to a shaker filled with ice.
- Shake vigorously about 15 seconds.
- Strain into a chilled coupe or Nick & Nora.
- Garnish with a cherry.
GlassCoupe or Nick & Nora
GarnishCherry
The Prohibition-era classic with Empirical's Cilantro standing in for the gin. Use Faccia Brutto Centerbe (or Chartreuse) for the herbal-green middle, Gabriel Boudier (or Luxardo) Maraschino, fresh lemon, and a quarter-ounce of simple to round it. Hard shake, into a coupe.
Cilantro Margarita
Margarita with Cilantro spirit — fresh, herbaceous, summer.
Sour3 min
Cilantro Margarita
Margarita with Cilantro spirit — fresh, herbaceous, summer.
Sour3 min
Ingredients
- 1 oz
- Empirical Cilantro
- 1 oz
- Tequila or mezcal
- 0.75 oz
- Orange liqueur
- 0.75 oz
- Fresh lime juice
Build
- Combine all ingredients in a shaker with ice.
- Shake until well-chilled.
- Strain into a rocks glass over fresh ice.
- Garnish with a lime wheel.
GlassRocks
GarnishLime wheel
Empirical's house Margarita with their Cilantro spirit. Mezcal or tequila for backbone, fresh lime, orange liqueur, and an ounce of Empirical Cilantro that adds a vivid herbal-green top note. Drinks like a Margarita in a herb garden.
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.
Cilantro Sour
Cilantro, lime, agave — three lines, all herb.
Sour2 min
Cilantro Sour
Cilantro, lime, agave — three lines, all herb.
Sour2 min
Ingredients
- 2 oz
- Empirical Cilantro
- 0.75 oz
- Lime juice
- 0.5 oz
- Agave syrup
Build
- Shake hard with ice for 10 seconds.
- Double-strain into a chilled coupe.
GlassCoupe
GarnishCilantro leaf
A naked sour. The cilantro distillate takes the gin slot in a Daiquiri-shape, lime cuts, agave rounds. Bright and grassy.
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.
Double Triangle Margarita
Doritos and tequila, lime and agave — yes, really.
Sour3 min
Double Triangle Margarita
Doritos and tequila, lime and agave — yes, really.
Sour3 min
Ingredients
- 1 oz
- Empirical Doritos
- 1 oz
- Blanco tequila
- 0.75 oz
- Lime juice
- 0.75 oz
- Agave syrup (3:1)
Build
- Shake all with ice until very cold.
- Strain into a chilled rocks glass over fresh ice.
- Rim half the glass with crushed Doritos.
GlassRocks
GarnishCrushed-chip rim
A 50/50 base of Empirical's Doritos distillate and tequila gives you the chip in liquid form. Agave 3:1 holds the sweetness flat; lime cuts.
Harry Plum Fizz
A Ramos riff: Plum, cream, egg white, orange blossom, a long shake.
Sour6 min
Harry Plum Fizz
A Ramos riff: Plum, cream, egg white, orange blossom, a long shake.
Sour6 min
Ingredients
- 1.35 oz
- Empirical The Plum, I Suppose
- 0.33 oz
- Lime juice
- 0.33 oz
- Lemon juice
- 0.67 oz
- Simple syrup 1:1
- 0.67 oz
- Heavy cream
- 1
- Egg white
- 3 drops
- Orange blossom water
- 1.69 oz
- Soda water
Build
- Dry-shake everything except the soda for 20 seconds.
- Add ice and shake hard for at least 45 seconds.
- Double-strain into a chilled fizz glass.
- Let the foam settle, then pour soda into the center to lift the column.
GlassFizz / Collins
GarnishNone
A Plum-forward Ramos Gin Fizz. Two acids, a touch of cream, orange blossom water, an aggressive long shake — soda finishes the column.
Joe's Eastside
Cucumber, mint and lime over Soka — a Brooklyn classic refit.
Sour3 min
Joe's Eastside
Cucumber, mint and lime over Soka — a Brooklyn classic refit.
Sour3 min
Ingredients
- 2 oz
- Empirical Soka
- 1 oz
- Lime juice
- 0.75 oz
- Simple syrup 1:1
- 5 leaves
- Mint
- 3 slices
- Cucumber
Build
- Lightly muddle cucumber and mint in a shaker.
- Add liquids and ice; shake hard for 10 seconds.
- Double-strain into a chilled coupe.
GlassCoupe
GarnishMint sprig
The Eastside template (gin/cucumber/mint/lime) rebuilt around Soka — koji notes meld with cucumber's coolness. Light on sugar, heavy on freshness.
Last Stoned Word
Last Word with Stonefruit — Maraschino, Chartreuse, lime.
Sour3 min
Last Stoned Word
Last Word with Stonefruit — Maraschino, Chartreuse, lime.
Sour3 min
Ingredients
- 1 oz
- Empirical Stonefruit
- 0.33 oz
- Luxardo Maraschino
- 0.33 oz
- Green Chartreuse
- 0.67 oz
- Fresh lime juice
Build
- Add all ingredients to a shaker with ice.
- Hard shake.
- Double strain into a coupe.
- Garnish with a maraschino cherry.
GlassCoupe
GarnishMaraschino cherry
Empirical's Stonefruit swap on the Prohibition-era Last Word. Equal parts (roughly) Stonefruit, Luxardo Maraschino, green Chartreuse, lime. The marzipan-marigold of Stonefruit shifts the drink away from gin's juniper and into a deeper kernel-and-cherry register.
Naked & Smokey
A Naked & Famous with Ayuuk standing in — equal parts, full smoke.
Sour3 min
Naked & Smokey
A Naked & Famous with Ayuuk standing in — equal parts, full smoke.
Sour3 min
Ingredients
- 1.35 oz
- Empirical Ayuuk
- 0.85 oz
- Lime juice
- 0.67 oz
- Aperol
- 0.67 oz
- Yellow Chartreuse
Build
- Shake all ingredients with ice until well-chilled.
- Double-strain into a chilled coupe.
- No garnish needed.
GlassCoupe
GarnishNone
Joaquín Simó's modern classic, rebuilt with Ayuuk in the mezcal seat. Equal parts spirit, Aperol, yellow Chartreuse and lime — the smoke threads through everything.
Pasilla Colada
Piña Colada with smoke — Ayuuk + yellow Chartreuse + coconut cream.
Sour3 min
Pasilla Colada
Piña Colada with smoke — Ayuuk + yellow Chartreuse + coconut cream.
Sour3 min
Ingredients
- 1.5 oz
- Empirical Ayuuk
- 0.67 oz
- Yellow Chartreuse
- 1 oz
- Coconut cream
- 1 oz
- Fresh lime juice
- 1 oz
- Fresh pineapple juice
Build
- Add all ingredients to a shaker with ice.
- Hard shake 12 seconds.
- Fine strain into a rocks glass over fresh ice.
- Garnish with a pineapple slice or lime zest.
GlassRocks
GarnishPineapple slice or lime zest
Empirical's smoky Colada: Ayuuk for the base, yellow Chartreuse for the herbal alpine middle, coconut cream and pineapple for body, lime to sharpen. Hard shake, fine strain over ice. The smoke finishes everything — exactly the right amount.
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.
Soka Daiquiri
The Hemingway Daiquiri on sorghum — grass and lime, balanced.
Sour3 min
Soka Daiquiri
The Hemingway Daiquiri on sorghum — grass and lime, balanced.
Sour3 min
Ingredients
- 2 oz
- Empirical Soka
- 0.75 oz
- Fresh lime juice
- 0.75 oz
- Sugar syrup (2:1)
Build
- Add all ingredients to a shaker with ice.
- Hard shake 10 seconds.
- Double strain into a coupe.
- Garnish with a lime slice.
GlassCoupe
GarnishLime slice
Empirical's three-ingredient Daiquiri on Soka. Sorghum's cut-grass register lets the lime ride brighter than rum's molasses ever could; a thicker 2:1 sugar syrup holds the structure. Hard shake, double-strained, served up.
Symphony Lychee Martini
Lychee liqueur, lemon and Symphony 6 — round, floral, dialed.
Sour3 min
Symphony Lychee Martini
Lychee liqueur, lemon and Symphony 6 — round, floral, dialed.
Sour3 min
Ingredients
- 1.33 oz
- Empirical Symphony 6
- 0.5 oz
- Lychee liqueur
- 0.67 oz
- Lemon juice
- 0.5 oz
- Simple syrup 1:1
- 2 dashes
- Orange bitters
Build
- Shake all ingredients with ice until very cold.
- Double-strain into a chilled coupe.
- Garnish with one lychee dropped in.
GlassCoupe
GarnishLychee
Symphony 6's six-flower bouquet braided with lychee liqueur. Lemon keeps it from cloying, orange bitters bring perfume to the finish.
Faccia Brutto
3 recipes
Captain Ron
Blackstrap rum and Carciofo over agave-lime — a tiki with bitter spine.
Sour3 min
Captain Ron
Blackstrap rum and Carciofo over agave-lime — a tiki with bitter spine.
Sour3 min
Ingredients
- 1.5 oz
- Blackstrap rum
- 0.75 oz
- Faccia Brutto Carciofo
- 0.5 oz
- Agave syrup
- 0.75 oz
- Fresh lime juice
Build
- Add all ingredients to a shaker with ice.
- Shake hard 10–12 seconds.
- Strain into a rocks glass over a large cube.
- Garnish with artichoke leaves and a skewered cherry.
GlassRocks
GarnishArtichoke leaves + skewered cherry
Faccia Brutto's tropical riff with Carciofo. The blackstrap rum's molasses and the artichoke amaro's vegetal bitterness sit on top of agave syrup and bright lime. Shaken hard, served over a thick rock with artichoke leaves and a cherry on the pick. Doesn't taste like anything else.
Last Word with Centerbe
Equal parts, alpine herbal punch in place of Chartreuse.
Sour3 min
Last Word with Centerbe
Equal parts, alpine herbal punch in place of Chartreuse.
Sour3 min
Ingredients
- 0.75 oz
- Gin
- 0.75 oz
- Faccia Brutto Centerbe
- 0.75 oz
- Maraschino liqueur
- 0.75 oz
- Fresh lime juice
Build
- Combine all four ingredients in a shaker with ice.
- Shake hard for 15 seconds.
- Double-strain into a chilled coupe.
- No garnish — the drink doesn't need one.
GlassCoupe
GarnishNone
The Detroit Athletic Club's 1916 cocktail. Faccia Brutto Centerbe swaps in for green Chartreuse — wormwood, mint, hyssop, and 30 more herbs at bottle-strength proof. Equal parts is non-negotiable; the geometry is the recipe.
Naked and Famous (Centerbe)
Equal-parts mezcal sour with Centerbe replacing yellow Chartreuse.
Sour3 min
Naked and Famous (Centerbe)
Equal-parts mezcal sour with Centerbe replacing yellow Chartreuse.
Sour3 min
Ingredients
- 0.75 oz
- Mezcal
- 0.75 oz
- Faccia Brutto Centerbe
- 0.75 oz
- Faccia Brutto Aperitivo
- 0.75 oz
- Fresh lime juice
Build
- Add all ingredients to a cocktail shaker with ice.
- Shake hard 10–12 seconds.
- Strain into a chilled coupe.
GlassCoupe
Garnish—
The modern Last Word relative built by Joaquín Simó at Death & Co. — equal parts mezcal, yellow Chartreuse, Aperol, lime. Faccia Brutto's spec swaps in Centerbe for the Chartreuse and Aperitivo for the Aperol — restoring the herbal intensity that the original Chartreuse + Aperol combo only hints at. Drinks cold, sharp, alpine.
Isolation Proof
2 recipes
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.
Take a Hike
Mushroom Gin meets grapefruit and Campari — earthy, bittersweet, long.
Sour4 min
Take a Hike
Mushroom Gin meets grapefruit and Campari — earthy, bittersweet, long.
Sour4 min
Ingredients
- 2 oz
- Isolation Proof Mushroom Gin
- 0.75 oz
- Simple syrup
- 0.75 oz
- Fresh lime juice
- 0.5 oz
- Fresh grapefruit juice
- 0.5 oz
- Campari
Build
- Combine all ingredients in a shaker with ice.
- Shake hard, 12 seconds.
- Strain into a rocks glass over fresh ice.
- Garnish with a grapefruit twist.
GlassRocks
GarnishGrapefruit twist
The producer's own twist for IP Mushroom Gin: lime and grapefruit acid, Campari's signature bitter to anchor, simple to balance. Shaken hard and strained over fresh ice. Earthy on the entry, citrus across the middle, Campari finish.
January Spirits
2 recipes
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.
The Levee
Genepy, rum, pineapple and honey — alpine tiki.
Sour3 min
The Levee
Genepy, rum, pineapple and honey — alpine tiki.
Sour3 min
Ingredients
- 1.5 oz
- January Spirits Genepy
- 0.75 oz
- Light rum
- 1 oz
- Pineapple juice
- 0.5 oz
- Lime juice
- 0.25 oz
- Honey syrup
Build
- Shake all with ice until well-chilled.
- Strain over crushed ice in a Collins glass.
- Pineapple frond on top.
GlassCollins
GarnishPineapple frond
An alpine highball-sour: January Genepy's wormwood-honey-Sauternes character bridges to rum and pineapple. Tropics over treeline.
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.
Rinomato
1 recipe
Aperitivo Sour
L'Aperitivo Deciso whipped into a vegan sour with aquafaba foam.
Sour4 min
Aperitivo Sour
L'Aperitivo Deciso whipped into a vegan sour with aquafaba foam.
Sour4 min
Ingredients
- 2 oz
- Rinomato L'Aperitivo Deciso
- 0.75 oz
- Fresh lemon juice
- 0.5 oz
- Simple syrup
- dash
- Aquafaba
Build
- Combine all ingredients in a shaker — no ice.
- Dry shake 15 seconds to whip the aquafaba.
- Add ice. Wet shake 12 seconds.
- Double strain into a chilled coupette.
GlassCoupette
Garnish—
Rinomato's vegan-friendly sour build: Deciso doing the work of base spirit, lemon for acid, a touch of simple, and aquafaba (chickpea brine) standing in for egg white. Dry-shake, wet-shake, into a coupette. A perfect pre-dinner glass.