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Change of Pace: Pivon Vermouth

Updated: Oct 27



by Andrew Chalk


La Pivón Vermouth blends distinctly Spanish flavor profiles in its two Blanco and Rojo variations, each made with macerated locally sourced herbs and botanicals like cardamom, wormwood, cinnamon, clove, orange peel, lemon peel, gentian, as well as oranges from Valencia, Spain, resulting in herbaceous, balanced and versatile profiles.


Crafted in Madrid, La Pivón Vermouth is inspired by the daily 11 a.m.-12 p.m. Spanish ritual, La Hora del Vermut. This “Vermouth Hour” is a treasured tradition Madrileños have practiced for decades as a way to bring friends and family together before a great meal—typically lunch—to awaken the appetite and ignite the senses. The Blanco and Rojo La Pivón Vermouths pair perfectly with pantry staple tapas like olives and sardines, though both pair well with hard cheeses and almost any salty snack.


To celebrate the holiday and inspire your own La Hora del Vermut, you can find a couple of simple recipes below.


La Pivón Americano

  • 1.5 OZ. CAMPARI

  • SPARKLING WATER



Build vermouth and Campari in glass, top with ice and fill with sparkling water. Garnish with a large orange twist that wraps around the inside of the glass.


SPRITZ DE MURE


  • 2 OZ. LA PIVÓN BLANCO VERMOUTH

  • .5 OZ. GIFFARD CRÈME DE MÛRE

  • .5 OZ. LEMON JUICE

  • .25 OZ. SIMPLE SYRUP

  • SPARKLING WINE

Build vermouth, lemon and simple syrup in a shaking tin with ice, shake for 7-8 seconds. Strain into glass and fill with sparkling wine. Use a bar spoon to add crème de mure to the bottom of the glass. Garnish with a long lemon twist using a channel knife.



Samples


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