The Vya

Vya Sweet, infused with roots and seeds is warming; Vya Extra Dry, made with leaves and flowers is cooling. Tasted together, you experience complementary yin-yang plant elements. The orange twist marries the elements.

Pour over ice and add a twist of orange. Stir.

The Socialite

1 ½ 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. Add a twist of lemon

*Vya raspberry infustion: Gently stir 1/2 pint (1 cup) raspberries, 6 ounces (3/4 cup) Vya Sweet Vermouth, and 2 tbsp superfine sugar in a bowl. Let stand for an hour. Stirring occasionally. Strain.

Madera County Spritz

Herbaceous Vya Extra Dry harmonizes well with Aperol in this low alcohol, refreshingly dry and slightly bittersweet drink.

1 ½ oz. Vya Extra Dry Vermouth
¾ oz. Aperol
1 ⅕ 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.

1 oz Vya Whisper Dry Vermouth
¾ oz. pür•likör spice, blood orange liqueur
½ oz. fino sherry
½ oz. lemon juice
¼ 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.

Lavender Whisper

1 oz Vya Whisper Dry Vermouth
½ oz. lavender syrup*
topped with dry sparkling wine
fresh lavender sprig

*Lavender syrup: bring 1 cup sugar and ½ 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.

*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.

1 part Vya Sweet Vermouth
1 part Campari
1 part fine gin

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

1 ½ oz. Vya Sweet Vermouth
1 ½ 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.

1 ½ oz. Vya Extra Dry Vermouth
1 ½ oz. gin (London gry preferred)
2 dashes Fee Brothers Orange Bitters
Squeeze of lemon

Combine indgredients with ice. Stir gently until very cold. Strain into a chilled cocktail glass. Garnish with lemon.

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

Combine indgredients with ice. Stir gently until very cold. Strain into a chilled cocktail glass. Garnish with lemon.

Grapefruit Boulevardier

1 oz. Vya Sweet Vermouth
1 oz. Campari
1 oz. Bourbon infused with grapefruit peel
Garnish with a grapefruit peel

Infusion: peel skin off two grapefruits in thin slices. Discard pith. Pour the bourbon and peels into an airtight glass container. Seal and sit for two days.

Place Vya, Campari, and bourbon infusion into a tall glas of ice. Stir. Strain. Garnish with a grapefruit peel.

Lemon Tea Crush

½ oz. Belvedere Lemon Tea Vodka
¾ oz. Vya Extra Dry
Splash of lemonade
Splash of douple strength fresh brewed passionfruit black iced tea

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

Menage-a-Trois

1 part Vya Whisper Dry
1 part Vya Extra Dry
1 part delicate gin
1 dash Orange Bitters

Stir well, strain into a chilled martini glass. Garnish with a cocktail olive

The Scofflaw

1 ½ oz. Vya Extra Dry Vermouth
1 ½ oz. Bourbon Whiskey
1 dash orange bitters
¾ oz. grenadine syrup
¾ oz. lemon juice

Stir well with ice, strain info a chilled cocktail glass.