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portfolio ➜ wines ➜ Aromatized WinesVermouth

Miró Extra Seco Vermut de Reus

Recipes

1PM and Tonic

Build in a double rocks glass or goblet:
3 oz Miró Extra Seco Vermut de Reus
3 oz tonic water
Garnish with an orange slice (float on top).

Alpine Martini

Stir with ice:
1.5 oz Hayman’s London Dry Gin
1.5 oz Miró Extra Seco Vermut de Reus
1 bar spoon Zirbenz Stone Pine Liqueur of the Alps
Strain into a coupe.
Garnish with a lemon peel.

BA to Barcelona

Prepare a double rocks glass or goblet.
Fill with ice.
Build:
2.5 oz Miró Extra Seco Vermut de Reus
0.75 oz Hayman’s Sloe Gin
3 oz tonic water
Garnish with a lemon slice (float on top).

Bone Dry Martini Cocktail

Stir with ice:
1.5 oz Hayman’s London Dry Gin
1.5 oz Miró Extra Seco Vermut de Reus
Strain into a coupe.
Garnish with lemon peel.

Ford Cocktail

Stir with ice:
1.5 oz Hayman’s Old Tom Gin
1.5 oz Miró Extra Seco Vermut de Reus
0.25 oz Bénédictine
Strain into a coupe.
Garnish with orange peel.

Future Perfect Cocktail

Stir with ice:
1 oz Hayman’s Old Tom Gin
1 oz Miró Extra Seco Vermut de Reus
1 oz Miró Rojo Vermut de Reus
Strain into a coupe.
Garnish with orange peel.

Pickled Peach Cooler

Build in a goblet filled with ice:
2.5 oz Miró Extra Seco Vermut de Reus
0.5 oz Rothman & Winter Orchard Peach liqueur
3 oz club soda
Garnish with a lemon peel.

The Prime Directive no. 1

Stir with ice:
1 oz Miró Extra Seco Vermut de Reus
1 oz Salers Gentian Apéritif
1 oz Byrrh Grand Quinquina
Strain into a coupe.
Garnish with lemon peel.