IRIS MARTINEZ

Ingredients: Ø 1 ½ oz Iris Vermouth Blanco Ø 1 ½ oz Ø 1 teaspoon maraschino Ø 2 dashes orange bitters Ø Lemon twist

Instructions: Stir all ingredients until well until chilled and strain into a chilled glass. Twist lemon peel over drink, rub rim of glass with peel and discard. CARIOCA

Ingredients: Ø 1 oz Iris Vermouth Blanco Ø 2 oz gin Ø ½ oz lemon juice Ø Dash angostura bitters Ø Lemon twist

Instructions: Shake all ingredients until well until chilled and strain into a chilled martini glass. Twist lemon peel over drink and garnish. ADONIS

Ingredients: Ø 2 oz Iris Vermouth Dorado Ø 2 oz Bodegas Robles Fino Ø 2 dashes orange bitters Ø Lemon twist garnish

Instructions: Combine ingredients in a mixing glass and and stir with ice until well until chilled and strain into a chilled martini glass. Twist orange peel over drink and garnish. VERMOUTH PANACHÉ

Ingredients: Ø 3 oz Iris Vermouth Blanco Ø 1 oz Iris Vermouth Dorado Ø 1 dash Angostura bitters Ø Lemon twist garnish

Instructions: Combine ingredients in an ice filled glass and stir. Twist lemon peel over drink and garnish. CAMUT

Ingredients: Ø 1 oz Iris Vermouth Rojo Ø Sparkling (Gran Gesta Brut Reserva, Bertrand de Monceny Blanc de Blancs Brut or Forchir Prosecco) Ø Strawberry garnish (optional) Instructions:

Pour Vermouth into champagne flute, fill glass with sparkling wine. Garnish with a strawberry (optional).

VERMOUTH

Ingredients: Ø 2 oz Iris Vermouth Rojo Ø 2 dashes maraschino liqueur (or Curacao or ) Ø 2 dashes Angostura bitters Ø Lemon twist garnish

Instructions: Combine ingredients in a mixing glass and and stir with ice until well until chilled and strain into a chilled martini glass. Twist lemon peel over drink and garnish. BOULEVARDIER

Ingredients: Ø 1 ½ oz bourbon Ø ¾ oz Iris Vermouth Rojo Ø ¾ oz Ø Orange twist garnish

Instructions: Stir all ingredients until well until chilled and strain into a chilled martini glass. Twist orange peel over drink, rub rim of glass with peel and garnish.