Build

40 ml rum
30 ml VEDRENNE Apricot Liqueur - 15%
10 ml fresh lemon juice
100 ml lemon soda

Method

Shake all the ingredients with ice except the lemon soda. Pour in a glass and top up with the soda.

Build

50 ml rum
20 ml VEDRENNE Blue Curacao Liqueur - 25%
20 ml coconut cream
90 ml pineapple juice

Method

Shake all the ingredients. Strain into a glass filled with ice cubes.

Build

60 ml White rum (lightly aged works too)
15 ml Apricot Brandy liqueur
30 ml Fresh pineapple juice
15 ml Fresh lime juice
7 ml Cane (demerara) syrup
Garnish: lemon twist, dash of Angostura

Method

Shake all ingredients with ice hard for 12 seconds. Double-strain into a chilled coupe. Express a lemon twist over the top and add a single dash of Angostura on the surface.

Build

20 ml Absente
20 ml white rum
60 ml sparkling water
10 ml grenadine syrup

Method

Build over ice in a highball. Top with sparkling water. Garnish with a cherry.

Build

25 ml Grande Absente
25 ml white Rum
½ diced lime
1 teaspoon brown sugar
Fresh mint leaves

Method

Muddle lime, sugar and mint in a highball. Add Grande Absente, rum and crushed ice; stir. Top with soda.

Build

40 ml rum
20 ml Douce
40 ml pear puree
20 ml cinnamon syrup
20 ml lime juice

Method

Shake with ice. Double-strain into a coupe. Garnish with a pear slice.