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.

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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.

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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.

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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.

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

Method

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

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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.

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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.

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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 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.

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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.

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

Method

Pour all the ingredients in a tumbler.

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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.

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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.

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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.

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

Method

Mix with ice in a glass.