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Blanco
Rojo
1.5 oz. La Pivón Rojo Vermouth
.5 oz. Kirk and Sweeney 12-Year Rum
.125 oz. Simple Syrup
2 Dashes Angostura Bitters
2 Drops Bittermen's Xocolatl Mole Bitters
Orange Twist
Build in a mixing glass with vermouth, rum, simple syrup and bitters. Add ice and stir about 15 revolutions with mixing spoon. Strain with a Hawthorne strainer over large ice cube in double old-fashioned glass. Garnish with orange twist.
1.5 oz. La Pivón Blanco Vermouth
.5 oz. Kirk and Sweeney 12-Year Rum
.5 oz. Giffard Pineapple Liqueur
.5 oz. Fresh Lime Juice
3 Mint Sprigs
6 Dashes Angostura Bitters
Lightly muddle mint, lime juice and simple syrup. Top with dry crushed ice. Add vermouth, rum and pineapple liqueur. Use a swizzle stick to stir until glass is ice cold and frosty. Add more crushed ice and top with Angostura bitters and a mint sprig.
3 oz. La Pivón Blanco Vermouth
.5 oz. Dry Curaçao
.5 oz. Lemon Juice
.25 oz. Simple Syrup
Sparkling Water
Sliced Fruit
Slice lemons, limes, oranges or any other citrus you fancy. Lightly muddle citrus in a glass. Add vermouth, dry curaçao, lemon juice and simple syrup. Add a scoop of ice, top with sparkling water, then stir and serve. Multiply recipe by 6 for a carafe.
1.0 oz. Kirk & Sweeney 12yr Rum
.75 oz. La Pivón Rojo Vermouth
.75 oz. Gran Classico Bitter Liqueur
4 Drops Chocolate Bitters
Build ingredients in mixing glass, add ice, and stir about 30 revolutions with a mixing spoon. Strain with a julep strainer into double old fashioned glass over one large ice cube. Wipe the inside of orange peel around rim of glass then twist peel over the top of the cocktail to release the oils and place twist inside the glass.
1 oz. Uncle Val’s Botanical Gin
.75 oz. La Pivón Rojo Vermouth
.75 oz. Luxardo Bitter Bianco infused with Blood Orange 
and Vanilla Beans
Build gin, vermouth, bitter liqueur and vermouth in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon. Strain with a Hawthorne strainer over a large ice cube in a double old-fashioned glass. Garnish with a slick of an orange peel and a piece of dried vanilla bean.
1.5 oz. La Pivón Rojo Vermouth
1.5 oz. Campari
Sparkling Water
Build vermouth and Campari in glass, top with ice and fill with sparkling water. Garnish with a large orange twist that wraps around the inside of the glass.
2 oz. La Pivón Blanco Vermouth
.5 oz.  Giffard Crème de Mûre
.5 oz. Lemon Juice
.25 oz. Simple Syrup
Sparkling Wine
Build vermouth, lemon and simple syrup in shaking tin with ice, shake for 7-8 seconds. Strain into glass and fill with sparkling wine. Use a bar spoon to add crème de mure to the bottom of the glass. Garnish with a long lemon twist using a channel knife.