Build

30 ml Absinthe (Absente 55)
30 ml Orgeat (or almond liqueur — Amandine)
30 ml Heavy cream (or half-and-half)
1 fresh egg white
3 drops Orange flower water (optional, traditional)
Garnish: mint sprig

Method

Dry-shake all ingredients (no ice) for 15 seconds to whip the egg and emulsify the cream. Add ice and shake hard for another 12 seconds. Double-strain into a chilled small wine glass or coupe. Garnish with a slapped mint sprig.

Build

45 ml Dry gin
22 ml Dry vermouth
10 ml Crème de Violette
2 dashes Absinthe (Absente 55)
Garnish: lemon twist

Method

Stir all four with ice in a mixing glass for 20 seconds. Strain into a chilled cocktail glass. Express a lemon twist over the top and discard.

Build

45 ml Absinthe (Absente 55)
25 ml Fresh lemon juice
10 ml Simple syrup
Garnish: lemon twist

Method

Shake absinthe, lemon and syrup with ice hard for 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the top. Adjust syrup to taste — Absente 55 is sweeter than vintage absinthe, so start with 8-10 ml.

Build

15 ml Absinthe (Absente 55 or Grande Absente 69)
Brut Champagne to top (about 120 ml, well chilled)
Garnish: lemon twist (optional)

Method

Pour the absinthe into the bottom of a chilled flute or coupe. Top very slowly with Champagne — the louche builds as it pours. Hemingway's original instruction: drink three to five of these, slowly. No need to stir; the cloudy opalescence is the drink.

Build

45 ml Absinthe (Grande Absente 69 for authenticity)
45 ml Cognac
Garnish: none

Method

Stir both with plenty of ice in a mixing glass for 20 seconds — this drink is strong and benefits from generous dilution. Strain into a chilled coupe. Serve without garnish — Toulouse-Lautrec didn't bother.

Build

60 ml Blended Scotch (or rye)
5 ml Absinthe (Absente 55)
20 ml Fresh lemon juice
10 ml Fresh lime juice
10 ml Simple syrup
1 fresh egg white
Soda water to top (about 60 ml)
Garnish: lemon wheel

Method

Dry-shake whisky, absinthe, citrus, syrup and egg white (no ice) for 15 seconds. Add ice and shake hard for another 10 seconds. Strain into a chilled fizz glass and top with chilled soda. Garnish with a lemon wheel.

Build

30 ml Absinthe (Absente 55 works; Grande Absente 69 if you want it punchier)
30 ml Lillet Blanc (or dry blanc vermouth)
30 ml Elderflower liqueur
30 ml Fresh lemon juice
2 dashes Peychaud's bitters
Garnish: lemon twist

Method

Combine all liquids and bitters in a shaker with ice. Shake hard for 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the top and drop it in.

Build

60 ml Dry gin
15 ml Dry vermouth
15 ml Absinthe (Absente 55)
Garnish: lemon twist or olive

Method

Stir all three with ice in a mixing glass for 25 seconds — the absinthe needs cold to mellow. Strain into a chilled martini glass or coupe. Garnish with a lemon twist (or a single olive, for the savoury take).

Build

60 ml Rye whiskey
25 ml Sweet vermouth
10 ml Cherry liqueur (Maraschino)
5 ml Absente (for the rinse)
Garnish: brandied cherry

Method

Rinse a chilled coupe with absente; discard the excess. In a mixing glass, stir rye, sweet vermouth and cherry liqueur with ice for 20 seconds. Strain into the rinsed coupe. Garnish with a brandied cherry on a pick.

Build

5 ml Absente (for the rinse)
60 ml Cognac (VS or VSOP)
5 ml Rich simple syrup (2:1) or 1 sugar cube
3 dashes Peychaud's bitters
1 dash Angostura bitters
Garnish: lemon peel (expressed, discarded)

Method

Chill an old fashioned glass with ice while you build. In a mixing glass, stir cognac, syrup and both bitters with ice for 20 seconds. Discard the ice and chill water from the old fashioned glass; rinse it with the absente and discard the excess. Strain the cognac mix into the rinsed glass — no ice. Express a lemon peel over the surface; discard the peel.

Build

30 ml Absente
10 ml Grenadine
Cold water to top (about 150 ml)
Garnish: none — the louche is the show

Method

Pour the absente into a tumbler (or aperitif glass). Add the grenadine — it sinks to the bottom in a ruby pool. Top slowly with very cold water (5:1 water-to-absinthe), watching the green louche bloom. Serve without ice — chilled glass and chilled water are enough.

Build

45 ml Dry gin
45 ml Dry vermouth
5 ml Maraschino liqueur
5 ml Absente (for the rinse)
2 dashes Orange bitters
Garnish: lemon twist, brandied cherry

Method

Rinse a chilled coupe with absente; discard the excess. Stir gin, dry vermouth, maraschino and orange bitters with ice for 25 seconds. Strain into the rinsed coupe. Express a lemon twist over the top and drop in a cherry.

Build

45 ml Bas-Armagnac
20 ml Sweet vermouth
20 ml Bénédictine
3 dashes Peychaud's bitters
3 dashes absinthe
Garnish: brandied cherry

Method

Stir armagnac, vermouth, Bénédictine, Peychaud's and absinthe in a mixing glass with ice for 25 seconds. Strain into a chilled coupe. Drop a single brandied cherry into the bottom of the glass. The Louisiane was created at New Orleans' Restaurant de la Louisiane in the early 1900s — the armagnac swap leans deeper, drier.

Build

60 ml Bas-Armagnac (VSOP)
5 ml Maraschino liqueur
5 ml Rich (2:1) demerara syrup
2 dashes Angostura bitters
2 dashes absinthe
Garnish: lemon twist

Method

Combine all ingredients in a mixing glass with ice. Stir for 25-30 seconds until very cold and slightly diluted. Strain into a chilled rocks glass — neat, no ice. Express and discard a lemon twist over the surface.

Build

60 ml Bas-Armagnac (VSOP or older)
5 ml Demerara syrup
3 dashes Peychaud's bitters
1 dash Angostura bitters
Absinthe to rinse the glass
Garnish: expressed lemon peel (do not drop in)

Method

Rinse a chilled rocks glass with a few drops of absinthe — coat the inside, discard the excess. In a mixing glass, stir armagnac, demerara syrup and both bitters with ice for 25 seconds. Strain into the absinthe-rinsed rocks glass — no ice. Express a strip of lemon peel over the surface and discard.

Build

25 ml Absente fluo
20 ml green apple juice (Granny Smith)
20 ml lime juice
10 ml simple syrup

Method

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

Build

30 ml Gin XII
20 ml Absente fluo
20 ml St Germain
20 ml lemon juice

Method

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

Build

30 ml Absente fluo
15 ml curaçao
15 ml orange juice
10 ml lemon juice

Method

Shake with crushed ice. Pour unstrained into a chilled glass. Garnish with an orange slice.

Build

30 ml Absente
30 ml white vermouth
7.5 ml blue curacao
30 ml lime juice
15 ml pineapple juice
7.5 ml coconut syrup

Method

Shake with crushed ice. Pour unstrained into a tiki glass. Garnish with a pineapple frond.

Build

60 ml Campari (or Dolin Bitter)
30 ml Grande Absente
85 ml sparkling wine
1 citrus slice
Soda

Method

Build over ice in a wine glass. Top with sparkling wine and a splash of soda. Garnish with a citrus slice.

Build

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.

Build

50 ml Old Tom gin
20 ml Dolin Vermouth Dry
2 drops Bitter-Truth orange bitters
Orange peel

Method

Stir with ice in a mixing glass. Strain into a chilled Martini glass. Garnish with a flamed orange peel.

Build

40 ml tequila
20 ml Farigoule de Forcalquier
20 ml lime juice
2 dashes grapefruit bitters
Top with ginger beer

Method

Shake first four with ice. Strain into a highball; top with ginger beer. Garnish with a thyme sprig.

Build

60 ml Gin XII
22.5 ml lemon juice
15 ml basil syrup
Top with Prosecco

Method

Shake gin, lemon and basil syrup with ice. Strain into a chilled flute and top with Prosecco. Garnish with a basil leaf.

Build

60 ml Vermouth de Forcalquier
60 ml chilled Champagne
1 orange twist

Method

Build into a chilled flute or coupe. Garnish with an orange twist.

Build

30 ml Absente
30 ml lemon juice
15 ml raspberry or grenadine syrup

Method

Shake with ice. Strain into a chilled coupe. Garnish with a lemon zest.

Build

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.

Build

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.

Build

30 ml Old Tom gin
20 ml orange juice
10 ml Dolin Vermouth Dry
10 ml Dolin Vermouth Rouge
Maraschino cherry

Method

Shake all ingredients with ice. Strain into a chilled Martini glass. Garnish with a maraschino cherry.

Build

75 ml Noix de la St Jean
75 ml cold roasted coffee
30 ml bourbon
2 drops of Absinthe (Grande Absente)

Method

Stir with ice. Strain into a coupe. Garnish with a coffee bean.

Build

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.

Build

30 ml Absente
15 ml lime juice
7.5 ml simple syrup
105 ml ginger beer

Method

Build over ice in a copper mug. Top with ginger beer. Garnish with a lime wheel.

Build

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.

Build

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.

Build

30 ml Gin XII
30 ml Douce
15 ml Licor 43
15 ml lemon juice
60 ml cucumber juice
1 dash chocolate bitters

Method

Shake with ice. Strain into a chilled coupe. Garnish with cucumber.

Build

35 ml mezcal
25 ml Vermouth de Forcalquier
10 ml vanilla syrup
10 ml coconut syrup

Method

Stir with ice. Strain into a chilled coupe. Garnish with a vanilla bean.

Build

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

30 ml Gin XII Café
30 ml Campari (or Dolin Bitter)
30 ml sweet Vermouth

Method

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

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

30 ml gin
30 ml Absente fluo
15 ml lime juice
1 muddled kiwi
Top with cucumber soda

Method

Muddle kiwi. Add gin, Absente fluo, lime and ice; shake. Strain into a highball; top with cucumber soda.

Build

20 ml Grande Absente
110 ml Champagne

Method

Pour Grande Absente into a chilled flute. Top with Champagne.

Build

30 ml Douce
1 dash of gin
1 dash of lemon juice
120 ml Champagne

Method

Build in a chilled flute. Top with Champagne. Garnish with a pear slice.

Build

30 ml Douce
20 ml Gin XII
20 ml lime juice
10 ml syrup
2 dashes chocolate bitters

Method

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

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.

Build

20 ml Farigoule de Forcalquier
20 ml dry vermouth
30 ml gin

Method

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

Build

50 ml Elisir
25 ml lemon juice
5 ml simple syrup
2 dashes Angostura Bitters
1 egg white

Method

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

Build

15 ml Elisir
10 ml lemon juice
1 dash simple syrup
Top with Prosecco

Method

Build in a chilled flute. Top with Prosecco. Garnish with a lemon twist.

Build

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.

Build

60 ml Gin XII Café
30 ml cooled espresso
10 ml honey syrup

Method

Shake hard with ice. Double-strain into a chilled coupe. Garnish with three coffee beans.

Build

50 ml Gin XII Café
15 ml agave syrup
20 ml cranberry juice
20 ml pomegranate juice
20 ml espresso coffee

Method

Shake with ice. Strain into a chilled coupe. Garnish with coffee beans.

Build

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.

Build

45 ml Gin XII
20 ml ginger liqueur
15 ml Luxardo Maraschino liqueur
30 ml freshly squeezed lime
1 dash Grande Absente

Method

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

Build

20 ml Grande Absente
20 ml coffee liqueur
20 ml espresso coffee

Method

Shake hard with ice. Double-strain into a chilled coupe. Garnish with coffee beans.

Build

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.

Build

30 ml Absente fluo
20 ml St Germain (elderflower liqueur)
20 ml lime juice
Basil leaves
Top with ginger ale

Method

Muddle basil leaves. Add Absente fluo, elderflower and lime; shake with ice. Strain into a highball; top with ginger ale.

Build

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.

Build

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.

Build

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

20 ml mezcal
20 ml Génépi
20 ml lime juice
30 ml cucumber juice

Method

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

Build

20 ml Farigoule thyme
60 ml tonic
40 ml soda water
10 ml lemon juice

Method

Build over ice in a wine glass. Top with tonic and soda. Garnish with thyme.

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

60 ml Gin XII
30 ml pineapple juice
15 ml lemon juice
8 ml triple sec
8 ml simple syrup

Method

Shake with ice. Strain into a chilled coupe. Garnish with a pineapple wedge.

Build

45 ml Gin XII Café
10 ml honey syrup
30 ml cooled Espresso
10 ml Farigoule de Forcalquier

Method

Shake hard with ice. Double-strain into a coupe. Garnish with thyme sprig.

Build

30 ml Génépi
20 ml orgeat syrup
40 ml lime juice
2 drops Grande Absente
Top with sparkling water

Method

Shake first four with ice. Strain into a highball; top with sparkling water. Garnish with a lime wheel.

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

50 ml Génépi
50 ml pineapple juice
20 ml lime juice
30 ml coconut cream

Method

Shake with ice. Strain over crushed ice in a tiki glass. Garnish with a pineapple frond.

Build

30 ml Grande Absente
30 ml simple syrup or cucumber syrup
30 ml lime juice
60 ml cucumber infused water

Method

Build over ice in a highball. Stir gently. Garnish with a cucumber slice.

Build

6 fresh mint leaves
1 dose Absente fluo
1 dose vodka
½ dose lemon juice
¼ dose sugar
4 drops orange bitters

Method

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

Build

50 ml Absente fluo
30 ml lime juice
10 ml sugar syrup
1 egg white

Method

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

Build

30 ml Absente Fluo
30 ml whisky
20 ml lemon juice
10 ml simple syrup
1 egg white

Method

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

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.

Build

20 ml aged rum
15 ml Gin XII Café
15 ml pineapple juice
15 ml lemon juice
5 ml orgeat (almond syrup)
Banana puree

Method

Swizzle all ingredients with crushed ice. Garnish with a pineapple frond.

Build

30 ml Japanese whisky
15 ml RinQuinQuin
Top with tonic

Method

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

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.

Build

@Charlotte, Bar cocktail Canaries — original spec

Method

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

Build

30 ml Gin XII
20 ml Noix de la St Jean
10 ml sweet vermouth
2 dashes orange bitters

Method

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

Build

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.

Build

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

50 ml Gin XII
15 ml Vermouth de Forcalquier
1 dash Absinthe (Grande Absente)

Method

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

Build

30 ml Gin XII
20 ml Absente
15 ml lime juice
1 muddled kiwi
Top with soda

Method

Muddle kiwi in a shaker. Add gin, Absente, lime juice and ice; shake. Strain into a highball; top with soda.

Build

40 ml Grande Absente
20 ml coconut cream
40 ml pineapple juice
40 ml banana juice

Method

Shake with ice. Pour into a tiki glass. Garnish with a pineapple frond.

Build

45 ml Farigoule de Forcalquier
30 ml vodka
30 ml lemon juice
20 ml hibiscus syrup

Method

Shake with ice. Double-strain into a coupe. Garnish with a hibiscus flower.

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.

Build

20 ml Elisir
20 ml Gin XII
20 ml maraschino
20 ml lime juice

Method

Shake with ice. Double-strain into a coupe. Garnish with a brandied cherry.

Build

50 ml Old Tom gin
20 ml Dolin Vermouth Rouge
3 drops Bitter-Truth aromatic bitters
Maraschino cherry

Method

Stir with ice in a mixing glass. Strain into a chilled Martini glass. Garnish with a maraschino cherry.

Build

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.

Build

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.

Build

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

45 ml Génépi
15 ml cucumber syrup
10 ml lime juice
1 dash Grande Absente

Method

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

Build

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 Génépi
20 ml lime juice
50 ml pineapple juice
15 ml orgeat syrup

Method

Shake with ice. Strain into a chilled coupe. Garnish with a pineapple wedge.

Build

22 ml mezcal
22 ml Aperol
22 ml Elisir
22 ml lime juice

Method

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

Build

70 ml Vermouth de Forcalquier
30 ml grapefruit juice
20 ml cordial raspberry and rose
Top with grapefruit soda

Method

Build over ice in a wine glass. Top with grapefruit soda. Garnish with a grapefruit slice.

Build

30 ml Gin XII
30 ml Campari
30 ml sweet vermouth
10 ml Elisir

Method

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

Build

50 ml Campari (or Dolin Bitter)
25 ml Farigoule de Forcalquier
20 ml grapefruit juice
Garnish with a raspberry

Method

Stir with ice. Strain over a large cube. Garnish with a raspberry.

Build

30 ml Gin XII Café
30 ml Campari (or Dolin Bitter)
30 ml Noix de la Saint Jean

Method

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

Build

40 ml London Dry gin
20 ml Dolin Vermouth Dry
10 ml Crème de Cassis
Lemon peel

Method

Stir with ice in a mixing glass. Strain into a chilled Martini glass. Garnish with a lemon peel.

Build

30 ml Grande Absente
20 ml mango juice
10 ml lime juice
20 ml passion syrup

Method

Shake with ice. Double-strain into a coupe. Garnish with a passionfruit half.

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

40 ml Douce
30 ml bourbon
60 ml lemon juice
15 ml banana Liqueur
2 dashes chocolate bitters
1 egg white

Method

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

Build

45 ml cognac
45 ml Douce
30 ml fresh lemon juice
120 ml pear cider
60 ml ginger beer

Method

Build over ice in a wine glass. Top with pear cider and ginger beer. Garnish with a pear slice.

Build

90 ml Farigoule de Forcalquier
60 ml tonic
Thyme sprig
Lemon wheel

Method

Build over ice in a wine glass. Top with tonic. Garnish with thyme and lemon.

Build

30 ml Absente
30 ml elderflower liqueur
30 ml Gin XII
22 ml pineapple juice
15 ml lemon juice

Method

Shake with ice. Double-strain into a coupe. Garnish with a pineapple leaf.

Build

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.

Build

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.

Build

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.

Build

50 ml Gin XII
10 ml Pastis Henri Bardouin
15 ml lemon juice
20 ml rosemary syrup
1 slice of cucumber
1 egg white
2 dashes natural rosemary extract

Method

Dry-shake all ingredients. Re-shake with ice. Double-strain into a chilled coupe. Garnish with cucumber and rosemary.

Build

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.

Build

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.

Build

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.

Build

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.

Build

30 ml Vermouth de Forcalquier
20 ml lemon juice
80 ml rosé wine
80 ml ginger beer
30 ml grapefruit juice

Method

Build over ice in a large wine glass. Stir gently and garnish with a lemon wheel.

Build

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.

Build

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.

Build

20 ml Absente fluo
20 ml lime juice
40 ml coconut cream or milk
Ginger Beer to top

Method

Shake the first three ingredients with ice. Strain into a highball over ice. Top with ginger beer.

Build

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.

Build

30 ml Farigoule de Forcalquier
30 ml Gin XII
30 ml lime juice
20 ml simple syrup
60 ml sparkling water

Method

Shake first four ingredients with ice. Strain into a chilled glass; top with sparkling water. Garnish with thyme.

Build

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

45 ml Douce
30 ml triple sec
1.5 ml lemon juice

Method

Shake with ice. Strain into a chilled coupe. Garnish with a lemon zest.

Build

30 ml Douce
60 ml cold espresso
10 ml cinnamon syrup

Method

Shake with ice. Double-strain into a coupe. Garnish with a coffee bean.

Build

50 ml Elisir
50 ml pineapple juice
25 ml lime juice
30 ml coconut cream

Method

Shake with ice. Strain into a tiki glass over crushed ice. Garnish with pineapple.

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.

Build

30 ml Gin XII
20 ml Farigoule de Forcalquier
20 ml rose syrup
20 ml lime juice
60 ml cucumber juice
Top with tonic water

Method

Build over ice in a wine glass. Top with tonic. Garnish with cucumber.

Build

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.

Build

30 ml dry vermouth
15 ml Génépi
15 ml rye spirit
5 ml Scotch whisky

Method

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

Build

45 ml Absente
15 ml simple syrup
6 ml sparkling water
8 mint leaves
1 lemon wedge

Method

Muddle mint and lemon wedge in a glass. Add Absente, simple syrup and crushed ice; stir. Top with sparkling water.

Build

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.

Build

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.

Build

60 ml Gin XII
30 ml fresh lemon juice
20 ml hibiscus syrup
3 dashes rose bitters
1 egg white

Method

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

Build

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

40 ml Farigoule de Forcalquier
10 ml Pastis Henri Bardouin
25 ml lemon juice
15 ml orgeat syrup

Method

Shake with ice. Double-strain into a chilled coupe. Garnish with a thyme sprig.

Build

40 ml Génépi
20 ml elderflower syrup
20 ml lemon juice
120 ml apple juice

Method

Build over ice in a highball. Stir gently. Garnish with an apple slice.

Build

30 ml Gin XII
30 ml Noix de la St Jean
30 ml Campari (or Dolin Bitter)

Method

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

Build

45 ml Noix de la Saint Jean
100 ml dry cider
2 dashes Absinthe Absente 55

Method

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

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.

Build

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.

Build

30 ml Vermouth de Forcalquier
20 ml Grande Absente
10 ml cucumber syrup
10 ml yuzu juice
1 dash mint bitters

Method

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

Build

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

40 ml Génépi
60 ml soda water
40 ml tonic
10 ml lemon juice

Method

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

Build

40 ml Gin XII Café
30 ml espresso
15 ml ginger syrup
15 ml lime juice
1 egg white

Method

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

Build

30 ml Absente
30 ml yellow Chartreuse (or Dolin Génépi Chamois)
30 ml apricot liqueur

Method

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

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.