Aphrodite No. 2

Stir with ice:

1.5 oz Matifoc Rancio Sec

1.5 oz Timbal Vermut de Reus Sweet Red

2 dash Angostura Bitters

Strain into a coupe.

Garnish with an orange peel.

Arrowhead Limited

(adapted from a drink by Damon Boelte, Grand Army Bar, NYC)

Build in a highball glass filled with ice:

1 oz Timbal Vermut de Reus Sweet Red

0.5 oz Aperitivo Mazzura

0.5 oz mezcal

Stir.

Top with 3 oz IPA.

Garnish with a grapefruit slice.

 

Bardsley

(adapted from the Ardsley in “Pioneers of Mixing at Elite Bars”)

2 oz Matifoc Rancio Sec

1 oz Timbal Vermut de Reus Sweet Red

1 dash Dolin Génépy le Chamois Liqueur

1 dash orange bitters

Stir with ice.

Strain into a cocktail glass.

 

Beer Sangria

(adapted from a drink at Trina’s Starlite Lounge, Cambridge, MA)

Shake with ice:

1.5 oz apple brandy

1.5 oz Timbal Vermut de Reus Sweet Red

1 oz Rothman & Winter Orchard Apricot Liqueur

2 oz orange juice

1 oz lemon juice

1 oz simple syrup

Strain into a pitcher.

Top with 24 oz witbier.

Garnish with orange slices.

Coronation

(Waldorf-Astoria Bar Book)

Stir with ice:

1 oz Apple Brandy

1 oz Dolin Dry Vermouth de Chambery

1 oz Timbal Vermut de Reus Sweet Red

1 dash Blume Marillen Apricot Eau de Vie

Strain into a cocktail coupe

Garnish with a lemon twist

 

Eastbound and Round

Build in a double rocks glass:

1 large lump of ice

1.5 oz Timbal Vermut de Reus Sweet Red

1.5 oz Mattei Cap Corse Rouge Quinquina

Stir to combine.

Garnish with an orange peel.

 

False Start

(Adapted from Anne Robinson, NYC)

Lightly muddle 2 slices cucumber in mixing glass.

Stir with ice:

1.25 oz reposado tequila

1 oz Cardamaro Vino Amaro

0.75 oz Timbal Vermut de Reus Sweet Red

0.25 oz cynar

Fine strain into cocktail coupe.

Garnish with cucumber wheel.

 

Hora del Vermut (Vermouth Hour)

Build in a double rocks glass filled with ice:

4 oz Timbal Vermut de Reus Sweet Red

Garnish with orange slice and 2 olives.

As in Catalonia, pair with olives and potato chips!

The Long Hello

Build in a highball glass filled with ice:

3 oz Timbal Vermut de Reus Sweet Red

3 oz Fever Tree Ginger Ale or Fever Tree Ginger Beer

1 dash Angostura Bitters

Garnish with an orange peel.

 

Lost an Hour

Stir with ice:

1.5 oz Calvados

1 oz Timbal Vermut de Reus Sweet Red

0.5 oz Cocchi Vermouth di Torino Extra Dry

0.5 oz Cognac

Strain into a coupe.

Lemon peel—express and discard.

 

Muntanyes de Prades

Build in a highball glass filled with ice:

1.5 oz Salers Gentian Apéritif

1.5 oz Timbal Vermut de Reus Sweet Red

4.5 oz tonic water

Garnish with lemon peel.

Negroni con Fumo

Stir with ice:

1 oz Amaro Sfumato Rabarbaro

1 oz Hayman’s Royal Dock Navy Strength Gin

1 oz Timbal Vermut de Reus Sweet Red

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

 

Reus Boulevard

Stir with ice:

1 oz rye whiskey

1 oz Aperitivo Mazzura

1 oz Timbal Vermut de Reus Sweet Red

Strain into a double rocks glass filled with ice.

Garnish with an orange twist.

 

Suppressor #1766

(Ticonderoga Club, Atlanta)

Build in a collins glass filled with ice:

1.5 ounces Timbal Vermut de Reus Sweet Red

0.75 ounce amontillado sherry

0.75 ounce St. George NOLA coffee liqueur

2 dashes Regan's orange bitters

Top with tonic water and stir. Garnish with lemon peel.

 

Timbal Manhattan

Stir with ice:

1.5 oz straight rye whiskey (high proof)

1.5 oz Timbal Vermut de Reus Sweet Red

1 dash orange bitters

Strain into coupe or double rocks glass.

Garnish with orange peel.