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Blanco
Rojo
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.