Build

45 ml vodka
15 ml VEDRENNE Green Apple Liqueur - 18%
5 ml VEDRENNE Cane Sugar Syrup
20 ml fresh apple juice
20 ml lime juice

Method

Shake all the ingredients. Strain into a chilled cocktail glass. Garnish with an apple slice on the side.

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20 ml vodka
15 ml VEDRENNE Lychee Liqueur - 15%
25 ml VEDRENNE Blue Curacao - 25%
90 ml grapefruit juice

Method

Prepare all the ingredients in a tumbler. Garnish with a dehydrated pineapple.

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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.

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60 ml Dry gin
30 ml Crème de Menthe (green)
2 dashes Angostura bitters
Garnish: lime zest or mint leaf

Method

Stir gin, crème de menthe and bitters with ice in a mixing glass for 20 seconds. Strain into a chilled martini glass. Garnish with a strip of lime zest or a single mint leaf.

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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.

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30 ml Crème de Menthe (green)
30 ml Crème de Cacao (white)
30 ml Double cream
Garnish: mint sprig

Method

Combine all three with ice in a shaker. Shake hard for 12 seconds to fully emulsify the cream. Double-strain into a chilled coupe. Garnish with a sprig of fresh mint.

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.

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40 ml Blanche d'Armagnac — Baco
40 ml coconut purée
40 ml aloe vera juice
30 ml fresh lime juice
Grated tonka bean

Method

Pour all the ingredients into the shaker filled with ice cubes, along with the grated tonka bean. Shake. Fill the glass with ice, then strain the entire shaker over. Finish by grating tonka bean over the glass.

Build

40 ml Armagnac Grand Assemblage — 8 ans
60 ml sweet white wine
20 ml fresh lime juice
1 spoon of bitter orange marmalade
5 ml vineyard peach liqueur

Method

Pour all the ingredients into a shaker filled with ice cubes. Shake for 15 seconds. Strain into a whisky glass. Garnish with an orange wedge.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.