Build

40 ml Blanche d'Armagnac — Folle Blanche
30 ml Guignolet or cherry liqueur
20 ml raspberry purée
20 ml fresh lime juice
10 ml cane sugar syrup
Red berries

Method

Put all the ingredients into the shaker. Fill the shaker with ice — shake. Fill the glass with ice, then strain the entire shaker over. Garnish with a few red berries.

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30 ml mezcal
20 ml Gentiane de Lure
20 ml umeshu (Japanese plum wine)

Method

Stir with ice. Strain over a large cube. Garnish with an orange peel.

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30 ml London Dry Gin
30 ml Bonal Gentiane-Quina
22 ml Lillet Blanc (or Dolin Blanc)
4 dashes eucalyptus bitters (optional)
Lemon twist for garnish

Method

Stir with ice in a mixing glass. Strain into a short tumbler over fresh ice. Garnish with a lemon twist.

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50 ml Gin XII Café
20 ml triple sec
15 ml lemon juice
2 barspoons of peach jam

Method

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

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20 ml Orange Colombo
20 ml Vermouth de Forcalquier
30 ml dark rum
3 drops cocoa bitter

Method

Stir all ingredients with ice. Strain over a large cube in a rocks glass. Garnish with an orange twist.

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45 ml Dolin Blanc Vermouth de Chambéry
45 ml Bonal Gentiane-Quina
90 ml tonic water

Method

Build over ice in a double rocks glass. Stir gently. Garnish with a grapefruit twist.

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30 ml pomegranate juice
20 ml Orange Colombo or Lillet Blanc
10 ml Gentiane de Lure
60 ml cider
Top with sparkling water

Method

Build over ice in a wine glass. Top with sparkling water. Garnish with cinnamon stick.

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20 ml Orange Colombo
30 ml dry cider
30 ml tonic
10 ml lemon juice

Method

Build over ice in a wine glass. Stir gently. Garnish with a cinnamon stick.

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25 ml Gin XII
25 ml RinQuinQuin peach aperitif
60 ml provençal herbs cordial (thyme, rosemary, lavender, sage)

Method

Shake with ice. Strain into a coupe. Garnish with a sprig of fresh herbs.

Build

40 ml Vodka
20 ml Orange Colombo
20 ml cranberry juice
20 ml strawberry puree
20 ml raspberry purée
Juice of half a lime
20 ml honey

Method

Shake all ingredients with ice. Double-strain into a chilled coupe. Garnish with a strawberry slice.

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30 ml Gin XII Coffee
30 ml Orange Colombo
30 ml Noix de la Saint Jean
10 ml Elisir

Method

Stir with ice. Strain over a large cube. Garnish with an orange peel.

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20 ml Grande Absente
20 ml RinQuinQuin peach aperitif
20 ml fresh lemon juice
2 slices of cucumber

Method

Muddle cucumber. Add other ingredients and ice; shake. Double-strain into a coupe.

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50 ml Gentiane de Lure
15 ml green Chartreuse (or Dolin Génépi Chamois)
5 ml simple syrup

Method

Shake vigorously with ice. Double-strain into a chilled coupe. Garnish with a lemon peel.

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25 ml Genepi Liqueur
25 ml Orange Colombo
25 ml squeezed lemon
A dash of citrus bitters

Method

Stir with ice. Strain into a coupe. Garnish with a lemon twist.

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10 ml soda
40 ml Gentiane de Lure
10 ml elderflower liqueur
90 ml Champagne or sparkling wine

Method

Build over ice in a wine glass. Top with Champagne and soda. Garnish with an orange peel.

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40 ml Gentiane de Lure
20 ml elderflower liqueur
80 ml prosecco
20 ml soda water

Method

Build over ice in a wine glass. Top with prosecco. Garnish with elderflowers.

Build

40 ml Gentiane de Lure
10 ml elderflower liqueur
90 ml sparkling wine
10 ml soda water

Method

Build over ice in a wine glass. Stir gently. Garnish with a lemon twist.

Build

25 ml Gin XII
25 ml Gentiane de Lure
20 ml lemon juice
20 ml simple syrup
5 dashes Absente

Method

Shake all ingredients with ice. Double-strain into a coupe. Garnish with a lemon zest.

Build

30 ml Gentiane de Lure
25 ml mezcal
25 ml Génépi
25 ml lime juice
15 ml pineapple juice

Method

Shake with ice. Double-strain into a chilled coupe. Garnish with a citrus twist.

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30 ml Japanese whisky
15 ml RinQuinQuin
Top with tonic

Method

Build over ice in a highball. Top with tonic and stir gently.

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@Charlotte, Bar cocktail Canaries — original spec

Method

Build over ice in a wine glass; garnish with thyme.

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60 ml Orange Colombo
10 ml passion fruit coulis
10 ml elderberry syrup
2 orange slices
Complete with half Champagne, half tonic

Method

Build over ice in a wine glass. Top with Champagne and tonic in equal parts.

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30 ml lemon juice
30 ml Orange Colombo
30 ml Elisir
30 ml Rinquinquin peach aperitif
Top with sparkling water

Method

Shake first four with ice. Strain into a coupe; top with sparkling water. Garnish with a lemon twist.

Build

25 ml vodka
25 ml RinQuinQuin
50 ml white peach puree
10 ml peach syrup
10 ml lemon juice
1 pipette Foamee (vegan egg white)

Method

Dry-shake all ingredients. Re-shake with ice. Double-strain into a chilled coupe.

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45 ml Gentiane de Lure
45 ml Vermouth de Forcalquier
75 ml soda water

Method

Build over ice in a tumbler. Top with soda water. Garnish with a lemon twist.

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30 ml Gentiane de Lure
30 ml Vermouth de Forcalquier
30 ml Gin XII Citrum

Method

Stir with ice. Strain over a large cube. Garnish with a lemon twist.

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40 ml RinQuinQuin
20 ml Campari (or Dolin Bitter)
30 ml mezcal

Method

Stir with ice. Strain over a large cube. Garnish with a peach wedge.

Build

30 ml Del Maguey Vida (or Verde Momento Mezcal)
30 ml Bonal Gentiane-Quina
30 ml Cynar
1 dash Mole bitters

Method

Stir with ice. Strain into a chilled coupe. Garnish with an orange peel.

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20 ml Gin XII
70 ml RinQuinQuin peach aperitif
20 ml rose syrup
20 ml lime juice
70 ml sparkling water

Method

Build over ice in a tall glass. Top with sparkling water. Garnish with rose petals.

Build

45 ml RinQuinQuin
45 ml Campari (or Dolin Bitter)
75 ml soda water

Method

Build over ice in a tumbler. Top with soda water. Garnish with an orange slice.

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40 ml RinQuinQuin
30 ml Gin XII
20 ml Campari (or Dolin Bitter)

Method

Stir all ingredients with ice. Strain over a large cube in a rocks glass. Garnish with an orange twist.

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40 ml RinQuinQuin
20 ml Campari (or Dolin Bitter)
30 ml Gin XII

Method

Stir with ice. Strain over a large cube. Garnish with a peach wedge.

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50 ml RinQuinQuin
100 ml Tonic
A few dashes Peychaud's Bitters

Method

Build over ice in a wine glass. Top with tonic and add a few dashes of Peychaud's. Garnish with a peach slice.

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60 ml RinQuinQuin
90 ml prosecco
30 ml soda water

Method

Build over ice in a wine glass. Stir gently. Garnish with a peach slice.

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30 ml RinQuinQuin
30 ml whisky
30 ml Aperol
1 slice of peach

Method

Stir all ingredients with ice. Strain over a large ice cube in a rocks glass. Garnish with a slice of peach.

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90 ml Pink grapefruit soda
45 ml Orange Colombo
30 ml Prosecco

Method

Build over ice in a wine glass. Stir gently and garnish with a grapefruit wedge.

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40 ml Orange Colombo
80 ml grapefruit soda
10 ml lemon juice

Method

Build over ice in a wine glass. Stir gently. Garnish with grapefruit.

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45 ml Orange Colombo
90 ml grapefruit soda
30 ml prosecco

Method

Build over ice in a wine glass. Stir gently. Garnish with a grapefruit slice.

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30 ml Orange Colombo
20 ml RinQuinQuin peach aperitif
60 ml sparkling wine
20 ml sparkling water

Method

Build over ice in a wine glass. Top with sparkling wine and water. Garnish with an orange wheel.

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45 ml RinQuinQuin
45 ml Gentiane de Lure
75 ml soda water

Method

Build over ice in a tumbler. Top with soda water. Garnish with grapefruit.

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30 ml RinQuinQuin
30 ml Gentiane de Lure
30 ml Gin XII

Method

Stir with ice. Strain over a large cube. Garnish with a peach slice.

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30 ml Orange Colombo
30 ml Rinquinquin peach
80 ml prosecco
20 ml soda water

Method

Build over ice in a wine glass. Top with prosecco. Garnish with an orange wheel.

Build

30 ml RinQuinQuin
20 ml Orange Colombo
60 ml sparkling wine
20 ml soda water

Method

Build over ice in a wine glass. Top with sparkling wine. Garnish with an orange wheel.

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80 ml Rinquinquin peach
80 ml prosecco
20 ml soda water

Method

Build over ice in a wine glass. Stir gently. Garnish with a peach slice.

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22 ml gin
22 ml rye whiskey
22 ml Amaro Meletti
22 ml Bonal Gentiane-Quina
1 dash Bittermens Tiki bitters

Method

Stir with ice. Strain into a chilled coupe. Garnish with an orange peel.

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30 ml Gin XII
30 ml Orange Colombo
30 ml sweet vermouth

Method

Stir with ice. Strain over a large cube. Garnish with an orange twist.

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50 ml Gin XII
15 ml RinQuinQuin peach aperitif
25 ml lemon juice
0.25 ml Absente
10 ml simple syrup
Egg white

Method

Dry-shake all ingredients. Re-shake with ice. Double-strain into a chilled coupe.

Build

40 ml vodka
60 ml Orange Colombo
80 ml raspberry juice
1 dash plum bitters
1 dash lemon juice
Top with Champagne

Method

Shake the vodka, Orange Colombo, raspberry juice and bitters with ice. Strain into a wine glass over fresh ice. Top with Champagne.

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30 ml Gentiane de Lure
30 ml scotch whisky
10 ml sweet Vermouth

Method

Stir with ice. Strain over a large cube. Garnish with a lemon peel.

Build

30 ml scotch whisky
30 ml RinQuinQuin
15 ml Cointreau (or Triple Sec)
30 ml lemon juice
7 ml simple syrup

Method

Shake with ice. Double-strain into a chilled coupe. Garnish with a flamed orange peel.

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30 ml Vermouth de Forcalquier
30 ml RinQuinQuin peach aperitif
30 ml Gin XII

Method

Stir with ice. Strain into a chilled coupe. Garnish with a thyme sprig.

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20 ml RinQuinQuin
20 ml Pastis Henri Bardouin
20 ml lemon juice
15 ml orgeat syrup

Method

Shake all ingredients with ice. Strain into a chilled coupe. Garnish with a slice of peach or lemon zest.

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30 ml Gin XII
30 ml Vermouth de Forcalquier
30 ml Gentiane de Lure
Grande Absente rinse

Method

Rinse the glass with Grande Absente. Stir gin, vermouth and Gentiane with ice; strain into the rinsed glass. Garnish with a lemon twist.

Build

30 ml Gin XII
30 ml Gentiane de Lure
30 ml RinQuinQuin peach aperitif

Method

Stir with ice. Strain over a large cube. Garnish with a grapefruit twist.

Build

30 ml Gentiane de Lure
30 ml white vermouth
30 ml Gin XII

Method

Stir with ice. Strain over a large cube. Garnish with a grapefruit twist.

Build

45 ml RinQuinQuin
45 ml Vermouth de Forcalquier
75 ml soda water

Method

Build over ice in a tumbler. Top with soda water. Garnish with a peach slice.

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30 ml RinQuinQuin
30 ml white vermouth
30 ml Gin XII

Method

Stir with ice. Strain over a large cube. Garnish with a peach wedge.

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30 ml Gentiane de Lure
30 ml thyme infused Gin XII
30 ml Lillet Blanc (or Dolin Vermouth Blanc)

Method

Stir with ice. Strain into a coupe. Garnish with a thyme sprig.

Build

22 ml cognac
22 ml Bonal Gentiane-Quina
22 ml curaçao
22 ml lemon juice
Absinthe rinse coupe

Method

Rinse a coupe with absinthe. Shake remaining ingredients with ice. Strain into the rinsed coupe.