Build

45ml Pierre Ferrand 1840 Cognac
45ml Dubonnet @dubonnetrouge
6 drops Pernod

Method

Shake, strain; no garnish

Build

30ml Maison Noilly Prat Dry
20ml @distilleries_provence Rinquinquin Peche
10ml Suze

Method

Top with French Tonic Lemon Rind Garnish Build in glass and enjoy.

Build

40ml Grande Absinthe @distilleries_provence
15ml Cream of Banana
30ml Squeezed Orange Juice
25ml Lemonade

Method

Crush the 2 sugar cubes and mix all ingredients except lemonade into a shaker. Serve in a glass over ice. Top with lemonade.

Build

45ml Absinthe Absente 55 @distilleries_provence
15ml Lemon Juice
15ml Grapefruit Oleo
7.5ml Angostura Bitters

Method

Add all but bitters to your glass. Fill with crushed ice and swizzle. Top with more crushed ice and add bitters. Gently stir it in a bit and garnish.

Build

30ml No.3 London Dry Gin
30ml Abesenteroux Vermouth @distilleries_provence
20ml Grand Marnier
10ml Pernod

Method

Shake all ingredients & strain over large cube of clear ice into a chilled coupe glass. Garnish with little daisy flower and fresh thyme.

Build

60ml Siete Misterios Doba-yej Mezcal
22ml Rhubarb Liqueur
9ml Pastis Janot
22ml Dolin Dry Vermouth @vermouthdolin
2 dashes Orange Bitters

Method

Stir, up, garnish with lavender

Build

20ml Dubonnet @dubonnetrouge
15ml PX sherry
10ml Calvados
25ml Branko Plum Brandy @brankoplumbrandy_aus
3 dashes of Peychaud's Bitters
3 dashes of absinthe
3 drops of 25 year old gran reserva PX balsamic vinegar to garnish

Method

Stir down all ingredients with ice. Strain over block ice in a rocks glass. Garnish with three drops of balsamic vinegar. Recipe: @martin_hudak @maybe_sammy_sydney

Build

60ml High Seas Hemp Gin @cannacoaus
20ml Sugar Syrup
30ml Lime Juice
5ml Pastis

Method

Squeeze 2 lime wedges into a tall glass of choice and add a mint twig. Muddle the ingredients for the aromas fo be realised. Add the remaining ingredients and fill with crushed ice. If you love the fizzle, add a dash of Soda Water. Garnish with a mint twig and slices of capsicum.

Build

45ml RinQuinQuin a la Peche @distilleries_provence
45ml Cocchi Americano
90ml Prosecco
15ml Tonic Water

Method

Fill your wine glass or goblet with ice and slices of grapefruit and peach. Add RinQuinQuin and Cocchi and top with Prosecco and tonic water. Stir until combined.

Build

45ml Cocchi Americano
30ml RinQuinQuin Peach Aperitif @distilleries_provence
60ml Sparkling Wine or Prosecco
30ml Tonic Water

Method

Fill your goblet with large ice cubes and add your lemon wheels. Pour Cocchi Americano, RinQuinQuin and top with sparkling wine and tonic. Lightly press the mint to release the aromas and toss into your cocktail. Stir before imbibing.

Build

37ml London Dry Gin
22ml RinQuinQuin @distilleries_provence
22ml Thyme Simple Syrup
30ml Freshly Squeezed Lemon Juice
15ml Heavy Cream (35%)
1 dash Angostura Bitters
30ml Club Soda

Method

Grab a shaker and muddle peach to a pulp. As everything but the Soda and dry shake. Fill shaker with ice and give another generous shake. Strain over Collins glass filled with ice. Let it sit for 30 seconds before topping it with Soda. Garnish with peach slices and/or fresh thyme.

Build

50ml Pastis Henri Bardouin @distilleries_provence
60ml Pink Grapefruit Juice
20ml Lime Juice
10-15ml Simple Syrup
1 dash Creole Bitters

Method

Shake with ice. Double strain in coupe and garnish.