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|
Pour Vya Sweet and Vya Extra Dry into a rocks glass with ice. Add a twist of orange. Stir once or twice.
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|
|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.
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|
|1 1/5 oz||Dry Cucumber Soda|
|1 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.
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.
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.
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|
|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.
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|
|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.
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.
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.
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)|
|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.
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.
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.
Perfect for fall gatherings, this autumn inspired punch fuses flavors of a pumpkin pie and apple strudel.
|750 ml||Vya Whisper Dry|
|375 ml||Electra, chilled|
|3 cups||apple cider|
|1 Tbs||lemon juie|
|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.
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!
|1/2 oz||Vya Sweet Vermouth|
|3/4 bottle||alcoholic ginger beer|
|1 tsp||fresh lime juice|
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.
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.
|1 oz||Vya Extra Dry|
|1 oz||tarragon-lavender simple syrup (recipe follows)|
|1 oz||fresh lemon juice|
|2 sprigs||tarragon and lavender|
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.