Cocktail & Apéritif Recipes
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Winter The Grapefruit Boulevardier
grapefruit boulevardier

1 oz Vya Sweet Vermouth
1 oz Campari
1 oz Bourbon infused with grapefruit peel
garnish: grapefruit peel

    For bourbon infusion: peel the skin of two grapefruits and discard the pith. Pour a bottle of bourbon and peels into an airtight container. Seal and sit for two days. Add Vya, Campari, and 1 oz infused bourbon to a tall glass of ice. Stir. Strain. Garnish with a grapefruit peel. Thank you to David Wolowidnyk of Vancouver, B.C.

Fall & Winter The Fall Fizz
fall fizz

1 teaspoon brown sugar
1/2 oz fresh lemon juice
2 oz Vya Sweet Vemrouth
1 oz unfiltered fresh pressed apple juice
club soda, chilled
lemon zest

    Add brown sugar to a rocks glass. Pour lemon juice over the brown sugar and stir until the sugar is dissolved. Pour in Vya Sweet Vermouth and fresh pressed apple juice. Fill with ice. Stir gently then top with club soda. Garnish with lemon peel. Serve.

Summer, Fall, & Winter Ginger Vya Float
ginger vya float

Have your cocktail and your ice cream too.

2 oz. chilled Vya Extra Dry Vermouth
1 tsp. chilled Vya Sweet Vermouth
1 tsp. grenadine syrup
4 oz ginger ale
1-2 scoops French vanilla ice cream

    Pour Vya Extra Dry, Vya Sweet, grenadine and ginger ale into a Collins glass. Stir well. Scoop Ice cream into glass. Top with Ginger Ale. garnish with a cherry, and serve.

Fall & Winter The Winter Rose
winter rose

3 oz sparkling wine
.75 oz fVya Sweet Vermouth
1 Tbs Sage infused honey
Dash rosewater
lemon zest/sage leaf

    Combine Vya Sweet Vermouth, sage honey, and rosewater. Stir with ice. Pour in to champagne Flute. Top off with Sparkling Rose, Garnish with lemon zest.

    Sage-infused honey:

    Heat ¼ cup honey and ¼ cup water in a small saucepan over medium-high heat. Turn off heat. Place 5-7 sage leaves in honey mixture. Steep for ten minutes. Strain.

Fall & Winter Oh So Delicate

Incredible aromas of roses, oranges, rosemary and grapefruit combine in this deliciously lady-like cocktail. The honey rosemary syrup is a perfect sweetener, adding not just sweetness, but the complexity of honey combined with savory rosemary. Subtle Whisper Dry Vermouth and intense Essensia are complementary and add additional complexity as a base to this lovely cocktail.

2 oz Essensia
2 oz Vya Whisper Dry Vermouth
0.5 oz Fresh squeezed grapefruit juice
3 drops rose water

    Combine ingredients with ice. Shake. Strain into a cocktail glass. Garnish with a rose petal or rosemary sprig.

    Rosemary honey syrup:
    1/2 cup honey
    1/2 cup water
    5 sprigs rosemary

      Combine over heat. Stir until dissolved into syrup. Turn off heat. Add rosemary sprigs. Let stand for 25 minutes. Strain.

Spring, Summer Georgina Spring
georgina spring

2 oz. fine gin
1 1/2 oz Essensia Orange Muscat
1 tsp. orange blossom water
2 cucumber wheels
6 mint leaves
soda to top

    Muddle cucumber and mint. Add remaining ingredients to shaker. Shake. Strain. Top with soda. Garnish.

Spring, Summer, Fall, & Winter Georgina Spring
frontier rush

2 oz. bourbon
1 oz Essensia Orange Muscat
3/4 oz honey syrup
1/2 oz fresh lemon juice

    Combine all of the ingredients in a shaker. Strain with mesh strainer. Garnish with lemon wheel.

Fall, Winter Wake Up Time
half moon

Essensia, o.j., and white ale make a great alternative to a mimosa.

1 1/2 oz Essensia
1 oz fresh orange juice
top with white ale

    Combine Essensia and orange juice in a pint glass. Top with Ale. Garnish with an orange slice.

    Fall, Winter Dark Truffle
    dark truffle

    2 oz Elysium Black Muscat
    top with Milk Stout or Guinness

      Shake Elysium with ice. Pour Milk Stout/Guinness in a pint glass. Strain Elysium on top.

    Spring, Summer, Fall & Winter The Tri-Quad
    tri quad

    Palomino Fino, an amontillado sherry produced with biodynamic Palomino grapes, marries with Vya Sweet and Vya Extra Dry in an original variation on the Adonis cocktail. Created in San Francisco by bartender Yanni Kehagiaras. The dry and nutty character of Palomino Fino envelops the bittersweet and herbaceous characters of the two Vyas. A favorite palate opener.

    2 oz Palomino Fino
    3/4 oz Vya Sweet Vermouth
    1/2 oz Vya Extra Dry Vermouth

      Add ingredients to mixing glass with ice. Stir. Strain into a wine glass.

    Summer, Spring, Fall & Winter Coco Pal

    one part cocount infused Vya Whisper Dry
    One part Lost Republic CA Bourbon
    Garnish: orange peel

      Mix the 3 ingredients in a mixing glass. Add ice. Stir to chill, strain into a cocktail glass.

      Vya coconut infusion:
      2 cups unsweetened coconut flakes
      2 cups Vya Whisper Dry Vermouth

        Gently stir Coconut flakes and Vya Whisper Dry in a bowl. Cover. Place in refrigerator. Let stand for a day. Stirring occasionally. Strain.

    Winter Social Hour
    aocial hour

    1 1/2 oz Grapefruit infused Vya Sweet Vermouth
    2 oz Sparkling wine
    Garnish: grapefruit peel

      Pour Vya infusion in to flute. Top off with Sparkling Wine. Zest and garnish.

      Vya grapefruit infusion:
      peel from one grapefruit
      12 oz Vya Sweet Vermouth
      2 Tbsn. superfine sugar

        Gently stir Grapefruit peels (no pith), Vya, and sugar in a bowl. Let stand for an hour. Stirring occasionally. Strain. Refrigerate

    Spring & Summer Vya Tangroni
    vya tangroni

    Not exactly a negroni, yet delicious nonetheless. Substitute bourbon for gin in the Vya Tangroni and experience a smooth and spicy drinking experience. Vya Sweet Vermouth and fresh squeezed kumquat juice are a sweet and tangy pair. Created by Quady Mixologist, Dana Fares.

    1 oz Vya Sweet Vermouth
    1 oz Campari
    1 oz Bourbon
    1/2 oz fresh squeezed kumquat juice
    Garnish: 3 kumquats

      Add ingredients to mixing glass with ice. Stir. Add ice to rocks glass. Pour into rocks glass. Garnish. Serve.

    Spring & Summer The Vya Negroni
    vya negroni

    Just like the best negroni you ever had, only a little better.

    1 part Vya Sweet Vermouth
    1 part Campari
    1 part Gin
    Garnish: orange strip

      Add ingredients to mixing glass with ice. Stir. Serve up. Garnish. Serve.

    Spring & Summer The Route 99
    route 99

    The Route 99 is named after California State Rout 99, which travels up and down the San Joaquin Valley, connecting Quady Winery to shipping destinations north and south. One such destination in San Francisco concoted this deliciously spicy travelers tonic.

    1.5 oz Vya Whisper Dry Vermouth
    1 oz Campari
    1/2 oz lemon
    3/4 oz honey
    sprinkle black pepper

      Add ingredients to mixing glass with ice. Stir. Strain into cocktail glass.

    Spring, Summer, Fall & Winter Apple Pear Electra Sangria
    Apple Pear Electra Sangria

    This sangria is a little bit tart and tangy, a perfect complement for Electra. Created by Quady Mixologist, Dana Fares.

    1 bottle Electra
    6 oz pear nectar
    4 oz apple vodka
    2.5 oz simple syrup
    2.5 oz lime juice
    2 pears, sliced
    2 limes, sliced
    2 green apples, slicedr

      Combine the Sangria ingredients in a large pitcher and stir well. Add sliced fruit. Refrigerate for a few hours, until chilled. Pour over ice in individual glasses and garnish with remaining fruit slices.

    Spring, Summer & Fall Punch Drunk Love
    Punch Drunk Love

    Welcome spring with a punch bowl full of fresh fruit, Essensia and vodka. The lemon, limes, and orange in this delicious punch complement Essensia and mask the vodka. Amount of vodka is optional. This recipe can serve 8-10 people. Created by Quady Mixologist, Dana Fares.

    12 oz vodka
    4 oz Essensia
    1/2 cup muddled red grapes
    2 cups Blood Orange Tea
    Oleo Saccharum (recipe below)

      Peel fruit. Place peels and fruit in punch bowl with sugar and lemon juice. Cover and let sit at room temperature for 24 hours

      Oleo Saccharum:
      6 oz lemon juice
      1 orange
      2 lemons
      2 limes
      1/4 cup sugar

        Peel fruit. Place peels and fruit in punch bowl with sugar and lemon juice. Cover and let sit at room temperature for 24 hours

    Fall, Winter & Spring Red Electra Rose
    Red Electra Rose

    Mix up the Red Electra Rose on Valentine's day, or any day and enjoy! The cherry notes in red electra are a fantastic companion to spicy whiskey. Rose water adds aroma and romance. Created by Quady Mixologist, Dana Fares.

    2 oz Red Electra Moscato
    1 oz Whiskey
    1/2 oz rose petal simple syrup
    1/2 grapefruit fresh squeezed
    5 drops rose water
    garnish: rose petal
    glassware: coupe

      Rose petal simple syrup:

      Bring ½ cup of sugar and ½ cup of water to boil in a saucepan. Stir in approx. 20 organic rose petals. Remove from heat. Let cool completely. Strain.

      Combine ingredients into cocktail shaker. Stir until cold. Serve.

    Spring & Summer Swingin' Angel
    Swingin Angel

    This amber-hued libation is a perfect poolside companion. Light, refreshing Electra is an unexpectedly fantastic counterpart to the spicy, exotic notes of Deviation. Pineapple infuses a carefree tropical attitude to complete the ensemble.

    2 oz. Deviation
    2 oz. Electra
    2 oz. pineapple juice
    splash grenadine
    garnish: pineapple wedge

    Pour pineapple juice, Deviation, and Electra into a shaker with ice. Shake and strain into a martini glass or something fun like a tiki glass. Add splash of gernidene and garnish with Pineapple wedge.

    Spring & Summer Lavender Whisper
    Lavender Whisper

    Refreshing and fragrant: a little bit of aromatherapy goes a long way when Vya Whisper Dry is involved with sparkling wine and lavender. Created by Quady Mixologist, Dana Fares.

    1 oz Vya Whisper Dry Vermouth
    1/2 oz lavender syrup
    topped with dry sparkling wine
    garnish: fresh lavender sprig
    glassware: champagne flute

      Lavender syrup:

      To make lavender syrup, bring 1 cup sugar and1/2 cup of water to boil in a saucepan. Stir in 1 Tbsp. dried lavender. Remove from heat. Let cool completely. Strain.

      Add Vya Whisper and lavender syrup to chilled flute. Top with dry sparkling wine. Garnish with lavender sprig.

    Spring & Summer Vya Lavender Twist
    Vya Lavender Twist

    The herbaceous Vya Extra Dry pairs excellently with aromatic herbs like lavender and lemon grass. This is a smooth, sweet, feminine gin drink. Created by Dana Fares, Quady Mixologist.

    1 1/2 oz. gin
    1/2 oz. Vya Extra Dry Vermouth
    1/4 stock lavender
    1/4 stock lemon grass
    3/4 oz lemon juice
    3/4 oz agave nectar

    Place ingredients into a shaker set, muddle, shake lightly, strain into a rocks glass, add ice, garnish with a lavender sprig and a blade of lemon grass.

    Spring, Summer, Fall & Winter The Bamboo
    The Bamboo
    1 1/2 oz Vya Extra Dry
    1 1/2 oz Palomino Fino (Quady's amontillado sherry)
    2 dashes orange bitters
    2 dahses angostura bitters
    twist lemon
    garnish: olive

    Pour Vya Extra Dry and Palomino Fino into a mixing glass filled with ice. Add the bitters. Stir well. Strain into a chilled cocktail glass. Twist a lemon peel over the drink to release its essence. Garnish with an olive.

    Spring, Summer, Fall & Winter The Socialite
    The Socialite

    A sparkly treat for your holiday parties. Fresh raspberries are stunning and delectable in a flute with Vya and sparkling wine. Created by Quady Mixologist, Dana Fares.

    1.5 oz *Raspberry infused Vya Sweet Vermouth
    4 oz Sparkling Wine
    4 raspberries

      Place four raspberries in a champagne flute. Add Vya infusion. Top off with with sparkling wine.

      *Vya raspberry infusion:
      1/2 pint (1 cup) Rasberries
      6 ounces (3/4 cup) Vya Sweet Vermouth
      2 tbsp superfine sugar

        Gently stir raspberries, Vya, and sugar in a bowl. Let stand for an hour. Stirring occasionally. Strain.

    Spring & Summer Blackberry Thyme
    Blackberry Thyme

    Sweet blackberries and thyme work well with the dark fruit flavors in Elysium, a rich foil for vodka. Created by Dana Fares, Quady Mixologist.

    2 oz Elysium Black Muscat
    1/2 oz vodka
    1 sprig of thyme
    10 to 15 blackberries
    1/2 of a lemon, sliced

      Place the thyme sprig in the palm of your hand and slap it to release its' oils. Place at the bottom of your glass. In a shaker, muddle blackberries and lemon. Add the vodka and Elysium, and fill with ice. Shake vigorously for 20 seconds. Strain into cocktail glass, or serve over crushed ice. Garnish with a sprig of thyme or blackberry.

    Fall & Winter The Pre-Prohibition 50:50 Manhattan
    Vya Sweet Manhattan

    The original 1870s Manhattan created at the Manhattan Club in New York called for equal parts vermouth and whiskey. Vya stands out especially well using this recipe. Try it with your choice of rye or bourbon. We recommend rye. Vya makes a spicy, well balanced, and full bodied Manhattan, don't forget the bitters.

    1 1/2 oz Vya Sweet Vermouth
    1 1/2 oz rye whiskey
    3 dashes Regan's Orange Bitters

      Combine ingredients in a shaker or mixing glass. Stir or shake with ice and strain into glassware.

    Fall & Winter The Pre-Bond 50:50 Martini
    Vya Extra Dry Martini

    Vya Extra Dry Vermouth and a well balanced London dry gin are soulmates Vya brings out the soft juniper in gin; gin balances the herbs in Vya Extra Dry Vermouth. This is the way a martini was meant to taste: soft rather than harsh, refreshing rather than alcoholic.

    1 1/2 oz Vya Extra Dry Vermouth
    1 1/2 oz gin (London dry style preferred)
    2 dashes Fee Brothers Orange Bitters

      Combine ingredients in a shaker or mixing glass. Stir gently until very cold. Strain into chilled glassware. Garnish with lemon or olive.

    Fall & Winter The Reverse Whisper Martini
    Vya Whisper Dry Martini

    Vya Whisper Dry Vermouth creates a nuanced, approachable drink. Vya Whisper aromatics impart a subtle forest-like character making a martini that is enticing to smell and savor.

    2 oz Vya Whisper Dry Vermouth
    1 oz vodka
    1 dash Fee Brothers Orange Bitters

      Combine ingredients in a shaker or mixing glass. Stir gently until very cold. Strain into chilled glassware. Garnish with strip of lemon peel.

    Fall & Winter Northern Comfort
    Northern Comfort

    Softly spiced and full of warm apple, honey, and marmelade flavors. Pull up a chair and have a chat with an old friend. Thank you to Martin Doudoroff.

    2 oz Laird's Bonded Apple brandy (or Applejack)
    2 oz Essensia
    1 dash Fee's Whiskey Barrel Aged Bitters
    1 squeeze fresh lemon juice
    1 tsp pure maple syrup

      Add ingredients to glass with ice and stir. Strain into cocktail glass and garnish with an apple slice.

    Fall & Winter Electra Pearberry
    Electra Pearberry

    Sweet Electra provides a perfect counterpart to sour cranberries and sweet pear in this pretty holiday drink. Created by Quady Mixologist, Dana Fares.

    3 oz Electra Moscato
    1/2 oz pear cranberry puree
    garnish fresh rosemary sprig
    Pear cranberry puree:
    1/2 cup fresh cranberries
    1/2 cup fresh pear, peeled and chopped

      Pear cranberry puree: Cook cranberries and pears in a small saucepan over low heat with the lid on. Stir occasionally. Cook until fruit is extremely soft, about 15-20 minutes. Press fruit through a fine small mesh strainer. Discard solids. Chill in fridge until ready to serve.

      Add Pear Cranberry puree to the bottom of your coupe glass. Top with Electra Moscato. Garnish with a rosemary sprig.

    Spring, Summer, Fall & Winter The Vya apéritif
    The Vya

    The Vya is an all seasons apéritif cocktail. Vya Sweet, infused with roots and seeds, is warming; Vya Extra Dry, made with leaves and flowers, is cooling. The opposing plant energies create a lively, refreshing apéritif.

    1 to 3 parts Vya Sweet Vermouth
    1 part Vya Extra Dry Vermouth
    1 twist Orange

      Pour Vya Sweet and Vya Extra Dry into a rocks glass with ice. Add a twist of orange. Stir once or twice.

    Spring, Summer, Fall & Winter Pacific Crest Trail
    Pacific Crest Trail

    The Pacific Crest Trail was created for the Pür in Spirit Cocktail collection celebrating women bartenders in San Francisco. We find the Pacific Crest Cocktail inspiring, refreshing and adventurous: a little bit of the Sierras captured in our glass.

    1 oz Vya Whisper Dry Vermouth
    3/4 oz pür•likör spice, blood orange liqueur
    1/2 oz fino sherry
    1/2 oz lemon juice
    1/4 oz simple syrup
    splash soda water
    6 sprigs fresh thyme

      Gently muddle 6 sprigs of thyme in a mixing tin. Add the rest of the ingredients, shake, and strain into a white wine glass filled with ice. Top with soda. Garnish with fresh thyme. Created by Summer Jane Bell as part of the Pür in Spirit cocktail book collection. Photo by Kelly Puleio.

    Fall & Winter Mulled Vya
    Mulled Vya

    A tonic for the cold: warming for the body and stimulating for the senses. Guests will want to linger. Created by Quady Mixologist Dana Fares.

    375 ml (1 ½ cups) Vya Sweet
    375 ml Vya Extra Dry
    One orange peeled and sliced
    ½ cup of Essensia Orange Muscat (or ¼ cup brandy)
    8-10 cloves
    ⅓ cup honey
    3 cinnamon sticks
    1 tsp fresh or 2 tsp ground ginger

    Slowly warm ingredients on low to medium heat (avoid boiling), for 20-25 minutes in a large pot. Stir occasionally. Once the honey has dissolved and the stew is steaming it is ready to serve. Serves 4-6.

    Spring, Summer, Fall & Winter Madera County Spritz
    Madera County Spritz

    Herbaceous Vya Extra Dry harmonizes well with Aperol in this low alcohol, refreshingly dry and slightly bittersweet drink. It was first enjoyed at the Vya tasting room at Tales of the Cocktail 2014.

    1 1/2 oz Vya Extra Dry Vermouth
    3/4 oz Aperol
    1 1/5 oz Dry Cucumber Soda
    2 inch strip grapefruit peel

      Fill a rocks glass with ice. Add Aperol and Vya Extra Dry. Fill with Dry Cucumber soda. Peel a two-inch strip from a grapefruit and bend to express oils over the top of the effervescent cocktail. Drop peel for garnish. Created by Scott Stierwalt, bartender, Ox Lot 9, Covington, Louisiana.

    Spring & Summer The Essensia Margarita
    Essensia Margarita

    A soft, luscious margarita created by the folks at Barrio Restaurant in Seattle. Winner of the city-wide Seattle Margarita Competition.

    1/2 oz Essensia Orange Muscat
    1 1/2 oz Tequila Reposado
    1/2 oz Agave Nectar
    1 1/2 oz Fresh lime juice to taste

      Combine above in shaker with crushed ice and shake. Pour into a glass with a salted rim.

    Spring, Summer & Fall The Elysium Sour
    Elysium Sour

    Elysium adds remarkable black cherry flavor to a classic whiskey sour. Variations on this recipe work well. For example, combine Elysium and bourbon with rhubarb and strawberriy compote in place of lemon and sugar. Created by Allie Quady Shaylor.

    2 oz Elysium Black Muscat
    1 oz good Bourbon
    1 oz fresh squeezed lemon juice strained through a fine sieve
    1 tsp simple syrup

    Combine with ice and stir until cold. Strain into a glass containing three large ice cubes Garnish with long lemon peel strip.

    Spring & Summer Strawberry Paradise Royale

    Elysium, sparkling wine, and strawberries are an easy, eye-catching, and mouth-watering combination. Delightful for that special brunch occasion. Created by Quady Mixologist, Dana Fares.

    4 oz sparkline wine
    1 oz Elysium
    2 tbs strawberry puree
    Garnish: strawberry slice

      Fill two champagne flutes ¾ full with champagne, Slowly pour in Elysium, top off with strawberry puree. Garnish with a strawberry slice. Serve.

      Strawberry puree:
      1/4 cup chopped strawberries
      2 tsp fresh lemon juice
      2 tbsp sugar

        In a blender combine strawberries, lemon juice, and sugar. Puree until smooth. Strain out seeds with mesh strainer.

    Summer Lemon Tea Crush
    lemon tea crush

    Summer sun tea. Cool and mouth watering. Easy to make and to serve on hot days and nights. Created by Quady Mixologist, Dana Fares.

    1/2 oz Belvedere Lemon Tea Vodka
    3/4 oz Vya Extra Dry Vermouth
    splash lemonade
    splash double strength fresh brewed passion fruit black iced tea

      Combine ingredients in a shaker with ice. Shake and strain into a glass with ice. Garnish with a lemon slice.

    Summer The Vya Mojito
    vya mojito

    The Mojito is a crowd pleaser on sweltering summer nights. Delicious with or without rum when you use Vya Whisper Dry. Created by Quady Mixologist, Dana Fares.

    2 oz Vya Whisper Dry
    1 oz lime juice
    3/4 oz simple syrup
    6 leaves fresh mint
    splash soda water

      Combine ingredients in a glass and muddle. Add ice. Top with soda, garnish with more mint.

    Spring & Summer Blueberry Belle
    Blueberry Belle

    Blueberries unite Essensia and gin. A fresh unusual and delicious combination. Use only the sweetest, most flavorful blueberries

    2 oz Essensia infused with blueberries
    1 oz gin

      Add Essensia-blueberry infusion and gin to shaker with ice. Shake well. Strain into glass over ice. Garnish with fresh blueberries.

      Essensia-blueberry infusion:

      3 cups fresh sweet blueberries
      750 ml bottle Essensia

      Muddle blueberries. Add to Essensia. Infuse for 5-6 hours.

    Spring & Summer Electra Sangria
    Electra Sangria

    This moscato version of the traditional Sangria is easy to make, a little sparkly, and seriously popular. Make this in a pitcher by adapting the recipe below with a full bottle of Electra, 1 cup of Elysium and seltzer, 2 oranges and seasonal fruit.

    2 oz Electra or Red Electra Moscato
    1 splash Elysium Black Muscat
    1 splash seltzer water
    1/4 Orange
    small chunks seasonal fruit

      Combine Electra, Elysium, and Seltzer in a glass with ice. Squeeze the orange over the glass and drop it in. Add fruit.

    Summer The Summer Peach
    Summer Peach

    Ripe, sweet, fragrant peaches are essential for this recipe. Find the best peaches you can get your hands on.

    1 oz Essensia Orange Muscat
    1 oz Vya Whisper Dry Vermouth
    2 oz Prosecco
    1/4 Ripe, fragrant white peach with peel

      Muddle the peach in a mixing glass. Add Essensia and Vya Whisper Dry. Muddle. Fill the glass with ice and shake until ingredients are cold and frothy. Strain into a chilled champagne flute or cocktail glass (use a strainer with 1/8 inch holes). Top with 2 oz chilled Prosecco.

    Spring & Summer The Essensia Spritzer
    Essensia Spritzer

    Simple spritzers go great with barbeques, picnics, and sunny days.

    1 part Essensia Orange Muscat
    3 parts sparkling Seltzer Water
    Garnish Mint or slice of orange

      Fill glass with ice. Pour in sparkling water. Top with Essensia. Stir.

    Spring, &Summer The Elysium Spritzer
    Elysium Spritzer

    A summer favorite and the perfect way to spread that bottle of Elysium a little further. Tonic lightens up the Elysium, the lime creates a nice contrasting zest to the rich black fruit. On ice, this is a cool, pleasing drink for your patio parties.

    1 part Elysium Black Muscat
    1 part tonic water
    1 slice fresh lemon

    Fill a glass with ice. Add tonic. Follow with Elysium. Squeeze lemon. Stir.

    Fall & Winter The Scofflaw
    The Scofflaw

    There are a couple stories about the origins of this cocktail. One says it was created at Harry's New York Bark in Paris in 1924. The term "Scofflaw" originally referrred to one who scoffed at Prohibition, and was used to deride speakeasy visitors. The barman at Harry's New York Bar in Paris had a rebuttal to the derisive term in the form of a delicious cocktail.

    1 1/2 oz Bourbon Whiskey
    1 1/2 oz Vya Extra Dry Vermouth
    1 dash Orange Bitters
    3/4 oz Grenadine syrup
    3/4 oz Lemon juice

      Stir well with ice. Strain into a chilled cocktail glass.

    Spring, Summer, Fall & Winter Red Electra Float
    Red Electra Float

    Rich, creamy, Red Electra-y. Red Electra becomes dessert in this super easy and seriously satisfying treat. That tangy burst of red berry - a signature Red Electra flavor - bursts throught the vanilla ice cream, yum.

    3 to 4 scoops vanilla ice cream
    Toppped with Red Electra

      Scoop vanilla ice cream into a glass. Top with Red Electra. Stir and enjoy through a straw.

    Fall & Winter Fall Pumpkin Punch
    Fall Pumpkin Punch

    Perfect for fall gatherings, this autumn inspired punch fuses flavors of a pumpkin pie and apple strudel.

    2 apples
    2 pears
    1 orange
    750 ml Vya Whisper Dry
    375 ml Electra, chilled
    2 cups Bourbon
    3 cups apple cider
    1 Tbs lemon juie
    1/4 cup honey
    1/4 cup brown sugar
    1/2 tsp each cinnamon, nutmeg, ground cloves, ground ginger

      Thinly slice apples, pears and oranges lengthwise. Coat with lemon juice to prevent discoloration. Place the fruit in a large bowl. Add Vya Whisper Dry, Bourbon (Buffalo Trace preferred), apple cider, honey, brown sugar, and spices. Stir to combine. Cover and refrigerate for 2-4 hours, or overnight. Before serving, top with chilled Electra. Serve in a punch bowl, or hollow out a large pumpkin and serve inside.

    Fall & Winter Sinister and Stormy
    Sinister and Stormy

    Sweetly spicy and creamy, this take on the classic Dark and Stormy cocktail—made with Vya Sweet, Ginger beer, and Buffalo Trace Bourbon—it’s ghoulishly good!

    1 oz Bourbon
    1/2 oz Vya Sweet Vermouth
    3/4 bottle alcoholic ginger beer
    1 tsp fresh lime juice
    1 slice lime
    1 egg

      Crack the egg and strain whites into a cocktail shaker. Add ice, Vya Sweet Vermouth and Bourbon (Buffalo Trace recommended). Shake vigorously until mixture is nice and foamy. Fill a pint glass with ice and pour in the alcoholic ginger beer (Crabbies recommended) and lime juice. Float your spooky Vya mixture onto the ginger beer; turn a metal spoon upside down, hold just above the ginger beer, and slowly pour your Vya mixture over the back of the spoon. Garnish with the lime wedge.

    Fall & Winter Purple Poison
    Purple Poison

    Watch out for Purple Poison! Delicious, spooky, purple fun on Halloween. Elysium and lemon juice mask the vodka. Tarragon and lavender add savory and floral notes...leading you deep into a secret garden of delight. Recipe below is for four people.

    8 oz vodka
    4 oz Elysium
    1 oz Vya Extra Dry
    1 oz tarragon-lavender simple syrup (recipe follows)
    1 oz fresh lemon juice
    2 sprigs tarragon and lavender
    12 blackberries

    Tarragon/lavender simple syrup: Place 1 cup sugar and 1 cup water in a small saucepan. Heat over medium-low heat until it reaches a low boil. Add 2 sprigs of fresh Tarragon and ½ tsp dried lavender. Reduce the heat to low and stir occasionally. With a small mesh strainer, separate the fresh tarragon and dried lavender from the liquid syrup and allow to cool.

    Fill your cocktail shaker with ice. Combine ingredients. Shake vigorously. Garnish: String 3 fresh blackberries on the stem of a lavender sprig. Rest garnish over the rim of your martini glass.

    For a little extra Halloween fun, rim your glass with purple sugar first. Purple Sugar: Place sugar in a bowl. Add 4-8 drops of food coloring (depending on color preference) Mix together using a fork. Add more color or sugar to adjust the depth of color. Once satisfied with the color, lay your purple sugar out on a plate to dry. Rimming your martini glass: Wet the outside rim of the martini glass with Elysium. Hold the glass parallel to the plate of sugar. Dab the rim into the sugar while slowly turning the glass so that only the outer edge is covered. Shake off any excess sugar. Fill your glass and garnish.

Spring, Summer, Fall & Winter The Loud Whisper
The Loud Whisper

A light and refreshing combination of herbaceous flavors complimented with almonds, anise, and citrus. The use in this drink of both Vya Dry and Vya Whisper gives it enough length to showcase all the other ingredients.—David Cedeno, Bartender, 60 Degrees Mastercrafted, Houston, Texas.

4 oz Vya Extra Dry Vermouth
1 oz Vya Whisper Dry Vermouth
3 dashes Peychaud's Bitters
1 oz homemade orgeat
splash tonic water
1 lemon peel

    Fill a collins glass halfway with ice. Pour ingredients into the glass and stir. Garnish with the lemon peel.


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