Dry
A whisper of vermouth
- 3 oz Myron Vodka
- Dry vermouth, to rinse the glass
- Lemon twist
Rinse a chilled glass with vermouth and pour out the rest. Stir the vodka over ice, strain, and finish with the twist.
The martini comes first
We do not flavor Myron. The cocktail does that. Start here, then make it your own.
The Myron martini
The house signature. Stirred, never shaken.
- 2 1/2 oz Myron Vodka
- 1/2 oz dry vermouth
- 1 dash orange bitters
- Lemon twist or an olive, your call
Stir with plenty of ice until the mixing glass frosts, about thirty seconds. Strain into a chilled coupe and garnish.
How do you take it
Four ways to a martini
Dirty
Briny, savory, and a little bit Southern
- 2 1/2 oz Myron Vodka
- 1/2 oz dry vermouth
- 1/2 oz olive brine
- Three olives
Stir with ice until very cold. Strain into a chilled glass and skewer the olives.
With a twist
Bright and aromatic
- 2 1/2 oz Myron Vodka
- 1/2 oz blanc vermouth
- One wide lemon peel
Stir with ice and strain. Squeeze the peel over the glass so the oils land on the surface, then drop it in.
Espresso
For the second act of the evening
- 2 oz Myron Vodka
- 1 oz fresh espresso
- 1/2 oz coffee liqueur
- 1/4 oz simple syrup
Shake hard with ice until the shaker frosts. Strain into a coupe and float three coffee beans.
When the night is young
Three long drinks
The mule
Ginger, lime, and a copper mug
- 2 oz Myron Vodka
- 1/2 oz fresh lime juice
- 4 oz ginger beer
Build over ice in a copper mug or a tall glass. Stir once and add a lime wheel.
The highball
Tall, cold, and uncomplicated
- 2 oz Myron Vodka
- 4 oz soda water
- Lemon wedge
Pour the vodka over ice in a tall glass, top with soda, and squeeze in the lemon.
The Bloody Mary
Sunday at its finest
- 2 oz Myron Vodka
- 4 oz tomato juice
- 1/2 oz fresh lemon juice
- Worcestershire, hot sauce, salt, and pepper
Roll gently between two glasses with ice. Strain over fresh ice and garnish like you mean it.
Better yet, let a professional make it
These recipes are a place to start. Your bartender has the final word, and the bars that pour Myron know exactly what to do with it.
Please enjoy Myron responsibly.