Cocktail & Apéritif Recipes
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Seasons
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, 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.

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 Strawberry Paradise Royale
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.

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 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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