Build

30 ml Campari
30 ml Distilleria Negroni Vermouth Rosso
Soda water, to top

Method

Build in a tall glass over ice. Add Campari and vermouth, top with soda. Stir gently. Garnish with an orange slice. The original aperitivo.

Build

20 ml whisky
20 ml VEDRENNE Morello Cherry Liqueur - 15%
20 ml red vermouth
20 ml orange juice

Method

Shake all the ingredients, strain into a cocktail glass. Garnish with orange peel.

Build

45 ml bourbon or rye
30 ml Campari
30 ml Distilleria Negroni Vermouth Rosso

Method

Stir all ingredients with ice for 25 seconds. Strain into a chilled coupe or rocks glass over ice. Garnish with an orange peel or brandied cherry.

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

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

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
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

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)
30 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry

Method

Stir armagnac, sweet vermouth and bitters in a mixing glass with ice for 25 seconds. Strain into a chilled coupe. Garnish with a single brandied cherry on a pick. The armagnac brings drier, more rustic depth than rye — pair with a richer vermouth.

Build

30 ml Bas-Armagnac (substituted for cognac)
30 ml Rye whisky
30 ml Sweet vermouth
5 ml Bénédictine (or herbal liqueur)
1 dash Peychaud's bitters
1 dash Angostura bitters
Garnish: lemon peel, brandied cherry

Method

Combine armagnac, rye, sweet vermouth, herbal liqueur and both bitters in a mixing glass with ice. Stir for 25-30 seconds. Strain over one large ice cube in a rocks glass. Express a lemon peel; garnish with a brandied cherry.

Build

30 ml Dry gin
30 ml Dry vermouth
30 ml Crème de Cassis
Garnish: lemon twist

Method

Stir all three with ice in a mixing glass until well chilled. Strain into a chilled cocktail glass. Express a lemon twist over the top.

Build

60 ml Dry Vermouth
15 ml Crème de Cassis
Soda water to top (about 90 ml)
Garnish: lemon twist

Method

Build over ice in a highball glass: vermouth first, then cassis. Top with chilled soda water and stir once, gently. Express a lemon twist over the surface and drop it in.

Build

60 ml Aged cachaça
25 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: cocktail cherry, orange peel

Method

Combine cachaça, vermouth and bitters in a mixing glass with ice. Stir for 20 seconds until well chilled. Strain into a chilled coupe. Garnish with a cocktail cherry and an expressed orange peel.

Build

50 ml Cachaça (white or lightly aged)
25 ml Sweet vermouth (or amaro for the bittersweet variant)
Garnish: orange peel

Method

Stir cachaça and vermouth (or amaro) with ice for 20 seconds. Strain into a small chilled rocks glass — neat or over a single large ice cube. Express an orange peel over the surface. Literal translation: 'rooster's tail'. The classic Brazilian aperitif.

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

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

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

30 ml Noix de la Saint Jean
30 ml Campari (or Dolin Bitter)
30 ml mezcal

Method

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

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 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

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

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

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.

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

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 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 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

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

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

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

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 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

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

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

50 ml American whiskey (rye or bourbon)
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

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

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.

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

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

45 ml bourbon
30 ml Noix de la St Jean
30 ml Campari (or Dolin Bitter)

Method

Stir with ice. Strain into a coupe. Garnish with a cherry.

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

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

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

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

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 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 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

65 ml tequila blanco
5 ml Dolin Vermouth Dry
Lemon peel

Method

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

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

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 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

65 ml vodka
5 ml Dolin Vermouth Dry
Green olive or lemon peel

Method

Stir with ice in a mixing glass. Strain into a chilled Martini glass. Garnish with a green olive.

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

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

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.

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.