Build

45 ml Bas-Armagnac
30 ml Sweet vermouth
30 ml Italian bitter (Dolin Bitter or Three Foxes Triple Bitter)
Garnish: orange peel

Method

Stir all three with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Express a wide strip of orange peel over the surface; drop it in. The armagnac brings dried-fruit warmth to a drink usually built on rye or bourbon.

Build

30 ml Crème de Pêche (or 60 ml fresh white peach purée)
90 ml Prosecco (well chilled)
Garnish: peach slice (optional)

Method

Pour the crème de pêche into the bottom of a chilled flute. Top gently with Prosecco and stir very lightly once. Serve immediately — the Cipriani original goes from glass to hand in seconds.

Build

40 ml Vodka (citrus or plain)
15 ml Triple Sec
30 ml Cranberry juice
15 ml Fresh lime juice
Garnish: flamed orange peel

Method

Shake all four with ice hard for 15 seconds — the drink should be ice cold. Double-strain into a chilled coupe. Express and flame a strip of orange peel over the top, then drop it in.

Build

60 ml Crème de Pêche
120 ml Fresh orange juice
Garnish: orange wedge

Method

Fill a highball glass with ice. Add the crème de pêche, then top with fresh orange juice. Stir twice — gently. Garnish with an orange wedge.

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

30 ml Elderflower Liqueur
90 ml Prosecco (well chilled)
60 ml Soda water
Fresh mint sprig
Lime wedge

Method

Drop fresh mint and a lime wedge into a large wine glass. Add the elderflower liqueur and gently muddle the mint (don't shred it). Fill with ice, then top with prosecco and soda. Stir once gently.

Build

50 ml Tequila Blanco (100% agave)
20 ml Triple Sec
15 ml Fresh lime juice
Garnish: salt rim, lime wheel

Method

Rim half the glass with salt (rub a lime wedge along the outside, dip in salt). Shake all liquids with ice for 10 seconds. Strain into the prepared glass — over fresh ice or up in a coupe. Garnish with a lime wheel.

Build

50 ml Bourbon
20 ml Crème de Pêche
20 ml Fresh lemon juice
8-10 fresh mint leaves
12 ml Simple syrup
Garnish: mint sprig, peach slice

Method

Lightly muddle the mint with the simple syrup in the bottom of a shaker — bruise, don't shred. Add bourbon, crème de pêche and lemon juice with ice. Shake hard for 10 seconds. Double-strain over crushed ice in a rocks glass. Garnish with a slapped mint sprig and a thin peach slice.

Build

45 ml Dry gin
22 ml Apricot Brandy liqueur
20 ml Fresh lime juice
2 dashes Peychaud's bitters
Garnish: lime twist

Method

Shake all ingredients with ice for 10 seconds. Double-strain into a chilled coupe. Express a strip of lime peel over the surface.

Build

45 ml Cognac
22 ml Triple Sec
22 ml Fresh lemon juice
Garnish: lemon twist, sugar rim (optional)

Method

Optionally rim the glass with caster sugar. Shake all ingredients with ice for 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the surface and either drop it in or discard.

Build

40 ml Dry gin
30 ml Triple Sec
20 ml Fresh lemon juice
1 fresh egg white (optional but classic)
Garnish: lemon twist

Method

If using egg white, dry-shake all ingredients (no ice) for 10 seconds first. Add ice and shake hard for another 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the foam.

Build

40 ml Blanche d'Armagnac — Baco
40 ml fresh lime juice
20 ml elderflower liqueur
20 ml cane sugar syrup
Mint leaves, cucumber
Ginger beer (to top)

Method

Muddle the cucumber and mint in the shaker. Pour all the ingredients into the shaker filled with ice cubes. Fill the glass with ice, then strain the entire shaker over. Top with ginger beer.

Build

50 ml Armagnac Grand Assemblage — 12 ans
20 ml Cointreau (or triple sec)
20 ml fresh lime juice
1 spoon of honey

Method

Pour all the ingredients into a shaker filled with ice cubes. Shake vigorously for 15 seconds. Strain into a martini glass. Garnish with a lemon zest-wedge.

Build

40 ml Blanche d'Armagnac — Ugni Blanc
20 ml peach cream or peach liqueur
10 ml lemon syrup
20 ml fresh lime juice
Ginger beer

Method

Pour all the ingredients into the glass filled with ice cubes, except the ginger beer. Stir with a bar spoon. Top the glass with ginger beer. Garnish with a sprig of mint leaves and lime zest.

Build

30 ml Armagnac 4 ans biologic
30 ml Campari
30 ml red vermouth

Method

Fill the glass with ice. Pour in 30 ml of Armagnac. Add 30 ml of Campari and 30 ml of vermouth. Top with ice and stir with a bar spoon. Garnish with a grapefruit zest.

Build

50 ml Dolin Bitter
Premium tonic water to top (about 120 ml)
Garnish: large grapefruit wedge

Method

Fill a balloon glass with ice. Add the Dolin Bitter. Top with chilled premium tonic water; stir once, gently. Squeeze and drop a large grapefruit wedge into the glass. Drier and far more bitter than a G&T — the Chambéry alternative to Italian bitters.

Build

45 ml Rye whisky
15 ml Dolin Bitter
20 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry, orange peel

Method

Stir rye, Dolin Bitter, sweet vermouth and bitters in a mixing glass with ice for 25-30 seconds. Strain into a chilled coupe. Garnish with a brandied cherry and an expressed orange peel. The Dolin Bitter brings a bitter-orange spine to the rye — closer to a Red Hook than a straight Manhattan.