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Ayuuk Coffee Manhattan

Recipe part of the Japanese Masters Series. This cocktail showcases the identity of The Bellwood and Ayuuk. The Bellwood is inspired by the cafes from the late Meiji to Taisho eras. As such, coffee is an integral part of its identity. “For this cocktail, we use an original blend from Bontain Coffee. By combining South American coffee with Ayuuk, we aim to channel the Oaxacan landscapes filled with the scent of chilis”. The aromatic smoke accompanying the cocktail is reminiscent of morning fog in the Sierra Norte mountains.


  • 3cl Ayuuk
  • 2cl Mancino Vermouth Rosso
  • 2cl cold brew coffee*
  • 0,5cl Skinos Mastiha spirit
  • 2 dashes chocolate bitters
  • ---
  • For the aromatic smoke:
  • Dry ice
  • Distilled water of house-blended spices and orange


  • Put ice in a mixing glass and let it cool.
  • Add all ingredients in a glass and gently stir.
  • Drain the water out of the mixing glass, and pour the drink over the remaining ice.
  • Stir until sufficiently chilled and diluted.
  • Strain into a fresh glass.
  • In a mixing metal glass, add the spiced distilled water and dry ice. “Pour” the "aroma fog" into the cocktail glass.
  • ---
  • For the cold brew:
  • Infuse one part of coffee beans in 15 parts of water at room temperature for 12 hours.