Build

45 ml cognac
20 ml green Chartreuse (or substitute herbal liqueur)
20 ml fresh lemon juice
10 ml sugar syrup
2 dashes Angostura bitters

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lemon twist.

Build

45 ml vodka
30 ml dark crème de cacao
15 ml fresh cream

Method

Shake all ingredients hard with ice. Double strain into a cocoa-rimmed chilled coupe. Garnish with chocolate shavings.

Build

45 ml blanco tequila
15 ml crème de cassis
15 ml fresh lime juice
Top with ginger beer (~80 ml)

Method

Build in a chilled highball over fresh ice. Add tequila, lime and cassis. Top with ginger beer and stir gently. Garnish with a lime wedge.

Build

45 ml elderflower liqueur
90 ml dry sparkling wine (Prosecco-style)
Splash of soda water

Method

Build in a chilled wine glass over fresh ice. Add elderflower, then sparkling wine, then soda. Stir very gently. Garnish with a cucumber ribbon and a sprig of mint.

Build

30 ml aged rum
30 ml cognac
10 ml peach liqueur
20 ml fresh lemon juice
15 ml sugar syrup
60 ml chilled water or tea

Method

Stir all ingredients with ice in a small punch bowl (or build in a wine glass). Garnish with a lemon wheel and grated nutmeg.

Build

60 ml rye whiskey
15 ml yellow Chartreuse (or substitute herbal liqueur)
15 ml sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a lemon twist.

Build

30 ml melon liqueur
30 ml triple sec
30 ml fresh lemon juice

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. Garnish with a maraschino cherry.

Build

30 ml vodka
30 ml triple sec
30 ml fresh lime juice

Method

Shake all ingredients with ice. Strain into a chilled coupe. Garnish with a lime wheel.

Build

10 ml crème de cassis
Top with chilled Champagne or dry sparkling wine (~120 ml)

Method

Pour the crème de cassis into a chilled flute. Slowly top with sparkling wine. No garnish (or a single blackberry).

Build

50 ml vodka
25 ml fresh lemon juice
20 ml triple sec
10 ml sugar syrup

Method

Shake all ingredients with ice. Double strain into a sugar-rimmed chilled coupe. Garnish with a lemon twist.

Build

15 ml vodka
15 ml gin
15 ml white rum
15 ml blanco tequila
15 ml triple sec
25 ml fresh lemon juice
10 ml sugar syrup
Top with cola (~30 ml)

Method

Build all spirits with the lemon and syrup in a chilled highball over fresh ice. Top with a splash of cola for colour. Stir briefly. Garnish with a lemon wedge.

Build

50 ml vodka
25 ml lychee liqueur
15 ml fresh lime juice

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lychee on a pick.

Build

45 ml melon liqueur
25 ml fresh lemon juice
15 ml sugar syrup
1 egg white (optional)

Method

Dry-shake without ice. Add ice and shake hard. Strain into a chilled coupe. Garnish with a maraschino cherry.

Build

50 ml white rum
30 ml fresh pineapple juice
20 ml fresh lime juice
15 ml peach liqueur
10 ml honey syrup
8 fresh mint leaves

Method

Blend all ingredients with a cup of crushed ice for 5 seconds. Pour into a chilled coupe. Garnish with a mint sprig.

Build

30 ml aged rum
30 ml white rum
15 ml crème de mûre (blackberry liqueur)
15 ml banana liqueur
15 ml fresh lime juice
10 ml grenadine

Method

Shake all ingredients with ice. Strain into a hurricane glass over crushed ice. Garnish with a lime wedge and a maraschino cherry.

Build

30 ml overproof rum (or aged rum)
15 ml triple sec
15 ml coffee liqueur (or espresso amaro)
Top with hot brewed coffee (~100 ml)
Whipped cream to finish

Method

Rim a heatproof glass with sugar (and flame the spirit, if you have the kit and skill). Build spirits in the glass. Top with hot coffee. Crown with lightly whipped cream and grated nutmeg.

Build

50 ml bourbon
20 ml white crème de cacao (substitute dark)
10 ml sugar syrup

Method

Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with a mint sprig.

Build

20 ml rye whiskey
20 ml green Chartreuse (or substitute herbal liqueur)
20 ml maraschino liqueur
20 ml fresh lemon juice

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lemon twist.

Build

30 ml Irish whiskey
30 ml sweet vermouth
30 ml green Chartreuse (or substitute herbal liqueur)

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a lemon twist.

Build

45 ml gin
20 ml elderflower liqueur
20 ml fresh lemon juice
10 ml sugar syrup

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lemon twist.

Build

45 ml gin
20 ml triple sec
20 ml fresh lemon juice
1 dash egg white (optional, for texture)

Method

Dry-shake without ice to emulsify the egg white, then shake hard with ice. Double strain into a chilled coupe. No garnish.

Build

30 ml gin
30 ml Suze (gentian aperitif — substitute Australian triple bitter for similar bitter lift)
30 ml blanc vermouth

Method

Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with a lemon twist.

Build

45 ml calvados
15 ml yellow Chartreuse (or substitute herbal liqueur)
15 ml Bénédictine (or substitute honey-herbal liqueur)
2 dashes Angostura bitters

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a maraschino cherry.

Build

1 oz Mezcal Vago Espadín
1 oz Cocchi Americano
1 oz Suze Gentian liqueur
3 dashes orange bitters

Method

Combine all ingredients in a mixing glass. Add ice and stir for 15 seconds or until well-chilled. Strain into a chilled cocktail glass. Garnish with an orange swath.

Build

30 ml Henri Bardouin Pastis
10 ml Crème de Cassis
Cold water to top (about 150 ml)
Garnish: none

Method

Pour the pastis into a tumbler. Add the crème de cassis — it pools dark crimson at the bottom. Top slowly with very cold water; the louche shifts purple-grey as it blooms. Serve without ice. Stir once gently.

Build

30 ml Henri Bardouin Pastis
10 ml Crème de Menthe (green)
Cold water to top (about 150 ml)
Garnish: mint sprig (optional)

Method

Pour the pastis into a tumbler. Add the crème de menthe — it pools at the bottom in jewel green. Top slowly with very cold water; the louche blooms milky pale-green. Garnish with a single mint leaf if you like. Serve without ice.

Build

4 cl Saint James Imperial White Rum
3 cl Saint James Royal Amber Rum
1 cl orgeat syrup
3 cl watermelon juice
2 cl lime juice
1 cl Triple Sec

Method

Combine all ingredients in a shaker with ice. Shake hard, double-strain into a chilled coupe over ice. Top with a slice of watermelon.

Build

4 cl Domaine Tariquet Blanche Armagnac
2 cl curaçao
2 cl orange juice
6 cl pineapple juice
Grenadine syrup

Method

Pour all ingredients except grenadine into a shaker over ice. Shake hard and strain into a hurricane glass filled with crushed ice. Drizzle grenadine down the side for the sunrise effect.

Build

25 ml gin
25 ml lime juice
25 ml VEDRENNE Triple Sec Liqueur - 35%
25 ml vermouth
1 dash of Mythe Absinthe Distillerie des Terres Rouges - 69%

Method

Shake all the ingredients. Double strain into an iced glass.

Build

40 ml VEDRENNE Bergamot Liqueur
20 ml VEDRENNE Elderflower Liqueur
30 ml lemon juice
15 ml acacia honey
3 drops of lemon bitter
20 ml aquafaba or egg white

Method

Add all the ingredients in a shaker with ice cubes and then perform a dry shake. Then fill the shaker with ice and shake for a few seconds. Strain into a glass using a cocktail strainer. Garnish with a drop of lemon bitter and a lemon zest.

Build

45 ml gin
10 ml VEDRENNE Elderflower Liqueur - 20%
15 ml dry vermouth

Method

Prepare in a mixing glass, serve in a chilled cocktail glass.

Build

45 ml gin
25 ml lime juice
30 ml VEDRENNE Elderflower Liqueur - 20%

Method

Prepare in a mixing glass, serve in a chilled cocktail glass.

Build

40 ml vodka
30 ml VEDRENNE Elderflower Liqueur - 20%
15 ml lime juice
70 ml sparkling water

Method

Shake all the ingredients except sparkling water. Strain into a tumbler filled with ice, top up with sparkling water. Garnish with a lime peel.

Build

30 ml VEDRENNE Peach Liqueur - 15%
70 ml orange juice

Method

Pour the liqueur into a cocktail glass. Add the orange juice. Stir well.

Build

30 ml gin
15 ml SALERS Gentiane Liqueur - 16%
15 ml VEDRENNE Grapefruit Liqueur - 15%
30 ml dry vermouth

Method

Pour all the ingredients in an old fashioned glass with ice. Garnish with a grapefruit zest.

Build

30 ml full cream
30 ml VEDRENNE White Cocoa Liqueur - 25%
20 ml VEDRENNE Green Peppermint Liqueur - 18%

Method

Shake all the ingredients. Strain into a cocktail glass.

Build

20 ml rum
40 ml VEDRENNE Green Apple Liqueur - 18%
20 ml VEDRENNE Cane Sugar Syrup
lime divided into 4 pieces
fresh mint leaves
sparkling water

Method

Fill the glass with ice and add all the ingredients. Garnish with the mint sprig and a slice of apple.

Build

40 ml rum
20 ml VEDRENNE Green Melon Liqueur - 15%
15 ml VEDRENNE Coconut Syrup
30 ml fresh pineapple juice
20 ml lime juice

Method

Blend all the ingredients in a blender, serve in a tumbler.

Build

40 ml Gin
20 ml Vermouth
20 ml VEDRENNE Lychee Liqueur - 15%
1 dash of orange bitter
sparkling wine

Method

Shake all ingredients except sparkling wine. Double strain into a champagne coupe and pour the sparkling wine.

Build

50 ml rum
20 ml lime juice
20 ml VEDRENNE Green Apple Liqueur - 18%
10 ml VEDRENNE Cane Sugar Syrup

Method

Shake all the ingredients together. Double strain in a cocktail glass. Garnish with black pepper.

Build

40 ml gin
25 ml VEDRENNE Green Melon Liqueur - 15%
15 ml lime juice
80 ml tonic water

Method

Pour all the ingredients directly in a tumbler filled with ice. Garnish with a lime peel.

Build

45 ml tequila
30 ml VEDRENNE Triple Sec Liqueur - 25%
20 ml lime juice

Method

Shake all the ingredients. Strain into a cocktail glass.

Build

40 ml vodka
30 ml VEDRENNE Green Melon Liqueur - 15%
15 ml lime juice
60 ml sparkling water

Method

Shake all the ingredients except sparkling water. Strain in a tumbler filled with ice. Add the sparkling water.

Build

40 ml rum
30 ml VEDRENNE Passion Fruit Liqueur - 18%
5 ml VEDRENNE Cane Sugar Syrup
6 fresh mint leaves
15 ml lime juice
60 ml sparkling water

Method

Fill the glass with ice and add all the ingredients. Garnish with the mint sprig.

Build

20 ml rum
20 ml aged rum
10 ml VEDRENNE Triple Sec Liqueur - 35%
10 ml VEDRENNE Pineapple Liqueur - 25%
10 ml VEDRENNE Almond Syrup
20 ml lime juice

Method

Shake all the ingredients. Strain into a long drink or tiki filled with ice. Garnish generously.

Build

22 ml Mezcal Vago Espadin
22 ml Aperol
22 ml Yellow Chartreuse
22 ml fresh lime juice

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. No garnish — let the colour do the work.

Build

45 ml VEDRENNE Passion Fruit Liqueur - 18%
15 ml lemon juice
1 lemon quarter
1 dash of orange bitter
sparkling water

Method

Shake all the ingredients. Strain into a cocktail glass filled with ice. Add some sparkling water.

Build

20 ml VEDRENNE Peach Liqueur - 15%
40 ml whisky
100 ml sparkling water

Method

Pour all the ingredients in a tumbler.

Build

50 ml gin
20 ml VEDRENNE Pear Liqueur - 18%
20 ml dry vermouth

Method

Shake all the ingredients vigorously with ice. Strain into a chilled cocktail glass.

Build

30 ml Gentian Liqueur SALERS - 25%
5 ml VEDRENNE Raspberry Liqueur - 15%
15 ml gin
80 ml tonic water

Method

Serve directly on ice in a piscine glass. Decorate with 2 fresh raspberries.

Build

30 ml vodka
20 ml VEDRENNE Rose Liqueur - 18%
10 ml lime juice
sparkling wine

Method

Shake all the ingredients except the sparkling wine. Double strain in a Champagne glass and top up with the sparkling wine.

Build

15 ml VEDRENNE Raspberry Liqueur - 15%
20 ml gin
15 ml VEDRENNE Peach Liqueur - 15%
50 ml sparkling wine
1 dash of tonic

Method

Pour all ingredients directly in a coupette. Garnish with fresh raspberries.

Build

45 ml gin
15 ml VEDRENNE Morello Cherry Liqueur - 15%
7,5 ml VEDRENNE Triple Sec - 35%
7,5 ml PAGES Verveine du Velay Gold - 40%
120 ml fresh pineapple juice
7,5 ml lime juice
10 ml VEDRENNE Grenadine Syrup
1 dash of Angostura bitter

Method

Shake all the ingredients, strain into a tumbler glass. Decorate with a few fresh mint leaves.

Build

60 ml VEDRENNE Blackcurrant Liqueur - 15%
90 ml sparkling wine
30 ml tonic water

Method

Build directly in a large wine glass filled with ice. Garnish with an orange twist.

Build

60 ml VEDRENNE Passion Fruit Liqueur - 18%
90 ml sparkling wine
30 ml sparkling water

Method

Mix all the ingredients in a wine glass and top up with ice.

Build

30 ml VEDRENNE Elderflower Liqueur - 20%
60 ml sparkling wine
30 ml sparkling water

Method

Mix all the ingredients in a wine glass and top up with ice.

Build

60 ml VEDRENNE Elderflower Liqueur - 20%
90 ml sparkling wine
30 ml sparkling water

Method

Mix all the ingredients in a wine glass and top up with ice. Garnish with rosemary.

Build

45 ml gin
25 ml lime juice
10 ml VEDRENNE Supercassis - 20%
10 ml VEDRENNE Rose Liqueur - 18%
2 dashes of lavender bitter
20 ml egg white

Method

Shake all the ingredients. Strain into a pre-iced cocktail glass. Garnish with an orange twist.

Build

45 ml Gin
25 ml VEDRENNE White Cocoa Liqueur - 25%
25 ml White Lillet
25 ml fresh lemon juice

Method

Shaker all the ingredients. Double strain in a cocktail glass.

Build

30 ml VEDRENNE Vanilla Liqueur - 20%
30 ml vodka
10 ml VEDRENNE Green Apple Liqueur - 18%

Method

Shake all the ingredients and pour into a cocktail glass.

Build

20 ml VEDRENNE Vanilla Liqueur - 20%
25 ml vodka
ginger ale

Method

Mix with ice in a glass.

Build

20 ml VEDRENNE Watermelon Liqueur - 18%
5 ml VEDRENNE Cane Sugar Syrup
15 ml lime juice
100 ml sparkling water

Method

Pour all the ingredients in a tumbler. Add a watermelon piece in decoration if you fancy.