Where Every Drink is a Work of Art

Cocktails, Style, and Mischief. Shaken, Not Stirred.

Welcome to the only cocktail cart where art, fashion, and nightlife pour into one glass. Inspired by The Marko Stout Chronicles and the glamorous chaos of NYC after dark, each recipe is bold, indulgent, and designed to make every sip feel like a front-row seat at Fashion Week. These aren’t just cocktails, they’re liquid excess.

“If the cocktail doesn’t shimmer, neither does the night.”

— Marko Stout

The Perfect Dirty Martini by Marko Stout

A glamorous fusion of art, nightlife, and ice-cold sophistication.

Ingredients: 3 oz premium vodka (Grey Goose, Belvedere, or any gallery-night favorite) ½–1 oz olive brine (the secret to its sultry depth) ½ oz dry vermouth (optional, depending on your preferred finish) Ice—lots of it 3 large green olives (Castelvetrano recommended for luxury flavor) Optional: a splash of first-press olive brine for extra richness

Instructions:

1. Chill Your Glass Like a Manhattan Gallery Place your martini glass in the freezer for at least 10 minutes. A perfect martini begins with a perfectly frosted canvas.

2. Fill Your Shaker with Ice—Overflow It Temperature is everything. A Dirty Martini should hit the tongue like liquid metal: cold, smooth, unforgettable.

3. Add the Vodka, Vermouth & Brine Pour in the vodka, add vermouth if desired, and measure your brine based on how “dirty” you want this night to be.

4. Shake Until the Shaker Frosts Over Shake vigorously for 12–15 seconds. The outside should look like a polished metallic sculpture—classic Marko Stout glamour.

5. Strain Into Your Ice-Cold Glass No ice chunks. No shortcuts. Just a flawless, silky pour.

6. Garnish with Three Perfect Olives Presentation matters. Skewer three olives on a sleek cocktail pick—think gold, chrome, or matte black for maximum style.

The Marko Stout Signature Touch: To give your martini a luxe, art-house finish: Add a whisper of truffle brine Mist the glass with smoked olive oil Serve on a black napkin with a metallic garnish pick This transforms your martini from a cocktail… into an experience.

Midnight at the Museum Manhattan

2 oz bourbon
1 oz sweet vermouth
2 dashes Angostura bitters
Luxardo cherry
Gold leaf (tiny accent)

How to: Stir bourbon, vermouth, and bitters over ice. Strain into a coupe glass, garnish with a gold-dipped Luxardo cherry.

Best enjoyed under chandeliers, preferably after midnight.

The Golden Casino Martini

2 oz premium vodka
1 oz dry vermouth
0.25 oz Grand Marnier
Edible gold dust (rim garnish)
Lemon peel for garnish

How to: Shake vodka, vermouth, and Grand Marnier over ice. Strain into a gold-rimmed martini glass dusted with edible glitter. Garnish with a lemon peel spiral.

The drink that always wins the table.

Hunter's Rose' Spritz 🐾

3 oz sparkling rosé
2 oz Aperol
1 oz soda water
Slice of blood orange

How to: Build in a wine glass over ice, top with soda, and garnish with blood orange.

Playful, pink, and always the star of the party.

Velvet Rope Martini

2 oz vodka (top-shelf)
0.5 oz blanc (white) vermouth
0.75 oz passion fruit puree (unsweetened)
0.5 oz fresh lime juice
0.5 oz vanilla syrup*
1 dash orange bitters
Edible gold dust or a gold sugar rim (optional)
Dehydrated lime wheel or edible flower, for garnish

How to: Shake all ingredients with ice until chilled. Double-strain into a coupe, rimmed or dusted with gold if desired. Garni

The Champagne Rebel

4 oz Brut Champagne (the colder, the better)
1 sugar cube
2 dashes Angostura bitters
Lemon twist for garnish

How to: Drop the sugar cube in a chilled flute, dash with bitters, top with champagne, and finish with a lemon twist.

Serve with confidence—and ideally, a rooftop fireworks show.

Studio 24 Sour

· 2 oz bourbon

· 0.75 oz fresh lemon juice

· 0.5 oz hibiscus syrup*

· 0.25 oz simple syrup (adjust to taste)

· 1 egg white (or 1 oz aquafaba for vegan)

· 2 dashes Peychaud’s bitters

· Edible neon pink powder or shimmer dust (optional)

· Lemon twist, cherry, or edible flower for garnish

How to: Dry shake all ingredients (no ice) to foam. Add ice, shake again until chilled. Strain into a co

Disco Inferno Daiquiri

· 2 oz white rum

· 0.75 oz fresh lime juice

· 0.5 oz cinnamon syrup*

· 0.25 oz falernum (spiced liqueur)

· 2 dashes chili bitters (or a small pinch of cayenne for heat)

· Gold shimmer or edible glitter (optional)

· Garnish: flaming lime shell or candied ginger

How to: Shake all ingredients with ice until chilled. Strain into a coupe. Add gold shimmer for sparkle. Garnish with flam

Pop Art Punch

(Serves 2–4)

· 4 oz white rum (or vodka for a cleaner profile)

· 2 oz blue curaçao

· 2 oz passion fruit juice

· 2 oz pineapple juice

· 1 oz fresh lime juice

· 1 oz grenadine (for layering)

· 2 oz sparkling water or prosecco (to top)

· Edible neon glitter or shimmer (optional)

· Garnish: skewered gummy candies, citrus wheels, or neon straws for a pop-art look

How to: Shake with ice, strain over

Velvet Rope Martini

· 2 oz vodka (top-shelf)

· 0.5 oz blanc (white) vermouth

· 0.75 oz passion fruit purée (unsweetened)

· 0.5 oz fresh lime juice

· 0.5 oz vanilla syrup*

· 1 dash orange bitters

· Edible gold sugar or shimmer (optional)

· Garnish: dehydrated lime wheel or edible flower

How to: Shake all ingredients with ice until chilled. Strain into a chilled coupe, rimmed or dusted with gold if desired.

Velvet Manhattan

· 2 oz bourbon (rich, high-quality)

· 0.75 oz ruby port (adds depth + velvet texture)

· 0.25 oz sweet vermouth

· 2 dashes chocolate bitters (or Angostura if preferred)

· Edible gold flake or shimmer spray (optional)

· Garnish: Luxardo cherry dipped in gold sugar

How to: Stir bourbon, port, vermouth, and bitters with ice until smooth. Strain into a chilled coupe or Nick & Nora. Garnish

Golden Canvas

· 1.5 oz gin (preferably a floral or botanical style)

· 0.5 oz elderflower liqueur

· 0.5 oz dry vermouth

· 0.75 oz fresh lemon juice

· 0.5 oz honey syrup (1:1 honey + water)

· 2 dashes lavender bitters (optional)

· Edible gold dust or shimmer spray

· Lemon twist or edible flower for garnish

How to: Shake all ingredients with ice until chilled. Strain into a coupe or Nick & Nora glass. Mist