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20 ml VEDRENNE Blackcurrant Liqueur - 15%
45 ml gin
30 ml lime juice

Method

Shake all the ingredients. Serve in an old fashioned glass full of ice.

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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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50 ml Bourbon (or aged rum)
25 ml Crème de Mûre
25 ml Fresh lemon juice
1 fresh egg white
Garnish: 3 drops bitters on foam, lemon zest

Method

Dry-shake all ingredients (no ice) for 10 seconds to whip the egg white into a stable foam. Add ice and shake again hard for 10 seconds. Double-strain into a chilled coupe. Drop 3 dashes of aromatic bitters on the foam and draw a line through with a cocktail pick.

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50 ml Tequila Blanco
20 ml Blue Curaçao
25 ml Fresh lime juice
12 ml Simple syrup
Garnish: salt rim, lime wheel

Method

Rim half the glass with salt. Shake tequila, blue curaçao, lime juice and syrup with ice for 10 seconds. Strain over fresh ice in the prepared glass. Garnish with a lime wheel.

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60 ml Bourbon (or rye)
30 ml Fresh lemon juice
15 ml Crème de Cassis
15 ml Rich simple syrup (2:1)
1-2 dashes Angostura bitters
Garnish: lemon wheel or blackberries

Method

Add all ingredients to a shaker with ice and shake hard for 6-8 seconds. Strain over fresh ice in a rocks glass. Garnish with a lemon wheel or a couple of fresh blackberries on a pick.

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50 ml Dry gin
25 ml Fresh lemon juice
12 ml Simple syrup
15 ml Crème de Mûre (to float)
Garnish: lemon wheel, fresh blackberries

Method

Shake gin, lemon juice and simple syrup with ice until well chilled. Strain over crushed ice in a rocks glass. Drizzle the crème de mûre slowly over the top to create the classic bleeding effect. Garnish with a lemon wheel and a few fresh blackberries.

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30 ml Cognac
30 ml Crème de Cacao (dark)
30 ml Double cream
Garnish: freshly grated nutmeg

Method

Combine cognac, crème de cacao and cream in a shaker with ice. Shake hard for 12 seconds — the cream needs full emulsion. Double-strain into a chilled coupe. Grate fresh nutmeg generously over the surface.

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50 ml Dry gin
25 ml Fresh lemon juice
12 ml Simple syrup
15 ml Crème de Cassis (to float)
Garnish: lemon wheel, fresh berries

Method

Shake gin, lemon juice and simple syrup with ice for about 10 seconds. Strain over crushed ice in a rocks glass. Drizzle the cassis slowly over the top so it bleeds down through the ice. Garnish with a lemon wheel and a couple of berries.

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45 ml Vodka
15 ml Crème de Cassis
45 ml Fresh pineapple juice
Squeeze of lemon
Garnish: lemon twist

Method

Combine all ingredients in a shaker with ice. Shake hard for 15 seconds — pineapple juice needs the agitation to build a froth. Double-strain into a chilled coupe. Garnish with an expressed lemon twist.

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30 ml Crème de Cassis
90 ml Prosecco (well chilled)
30 ml Soda water
Garnish: lemon wheel, fresh mint

Method

Fill a wine glass with ice. Add the cassis, then top with prosecco and soda. Stir gently once. Garnish with a lemon wheel and a sprig of mint.

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45 ml Vodka
30 ml Crème de Cacao (dark)
15 ml Double cream
Garnish: chocolate shavings or cocoa-rimmed glass

Method

Rim a chilled coupe with cocoa powder (optional). Combine vodka, crème de cacao and cream in a shaker with ice. Shake hard for 10 seconds. Strain into the prepared coupe and garnish with chocolate shavings.

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15 ml Crème de Cassis
120 ml Dry red Burgundy (or Pinot Noir), chilled
Garnish: optional lemon twist

Method

Pour the cassis into a chilled wine glass. Top with the red wine and stir once briefly. Serve cold — this is the Kir's red-wine sibling, traditionally Burgundian.

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40 ml Vodka (citrus or plain)
15 ml Triple Sec
30 ml Cranberry juice
15 ml Fresh lime juice
Garnish: flamed orange peel

Method

Shake all four with ice hard for 15 seconds — the drink should be ice cold. Double-strain into a chilled coupe. Express and flame a strip of orange peel over the top, then drop it in.

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45 ml Mezcal
20 ml Crème de Cassis
15 ml Fresh lime juice
Ginger beer to top (about 90 ml)
Garnish: lime wedge, candied ginger

Method

Build over ice in a highball glass: mezcal first, then lime juice, then ginger beer. Slowly pour the cassis last so it sinks and bleeds through the drink. Garnish with a lime wedge and a piece of candied ginger.

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45 ml Reposado Tequila
15 ml Crème de Cassis
20 ml Fresh lime juice
Ginger beer to top (about 90 ml)
Garnish: lime wheel

Method

Shake tequila, cassis and lime juice with ice until well chilled. Strain over fresh ice in a highball glass. Top with chilled ginger beer; stir lightly. Garnish with a lime wheel.

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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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60 ml White rum (lightly aged works too)
15 ml Apricot Brandy liqueur
30 ml Fresh pineapple juice
15 ml Fresh lime juice
7 ml Cane (demerara) syrup
Garnish: lemon twist, dash of Angostura

Method

Shake all ingredients with ice hard for 12 seconds. Double-strain into a chilled coupe. Express a lemon twist over the top and add a single dash of Angostura on the surface.

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30 ml Elderflower Liqueur
90 ml Prosecco (well chilled)
60 ml Soda water
Fresh mint sprig
Lime wedge

Method

Drop fresh mint and a lime wedge into a large wine glass. Add the elderflower liqueur and gently muddle the mint (don't shred it). Fill with ice, then top with prosecco and soda. Stir once gently.

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15 ml Crème de Cassis
120 ml Brut Champagne (well chilled)
Garnish: lemon twist (optional)

Method

Pour the Crème de Cassis into the bottom of a chilled flute. Top gently with brut Champagne. Do not stir — let it settle for a few seconds; the cassis sinks slightly to give the drink its rose-red glow.

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50 ml Tequila Blanco (100% agave)
20 ml Triple Sec
15 ml Fresh lime juice
Garnish: salt rim, lime wheel

Method

Rim half the glass with salt (rub a lime wedge along the outside, dip in salt). Shake all liquids with ice for 10 seconds. Strain into the prepared glass — over fresh ice or up in a coupe. Garnish with a lime wheel.

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15 ml Crème de Mûre
120 ml Brut Champagne (well chilled)
Garnish: fresh blackberry

Method

Pour the crème de mûre into the bottom of a chilled flute. Top very gently with brut Champagne — let the bubbles settle. Drop a single fresh blackberry into the glass as garnish.

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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.

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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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45 ml Dry gin
22 ml Apricot Brandy liqueur
20 ml Fresh lime juice
2 dashes Peychaud's bitters
Garnish: lime twist

Method

Shake all ingredients with ice for 10 seconds. Double-strain into a chilled coupe. Express a strip of lime peel over the surface.

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45 ml Cognac
22 ml Triple Sec
22 ml Fresh lemon juice
Garnish: lemon twist, sugar rim (optional)

Method

Optionally rim the glass with caster sugar. Shake all ingredients with ice for 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the surface and either drop it in or discard.

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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.

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40 ml Dry gin
30 ml Triple Sec
20 ml Fresh lemon juice
1 fresh egg white (optional but classic)
Garnish: lemon twist

Method

If using egg white, dry-shake all ingredients (no ice) for 10 seconds first. Add ice and shake hard for another 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the foam.

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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 Armagnac Grand Assemblage — 8 ans
30 ml grapefruit cream liqueur
20 ml fresh lime juice
10 ml sugar syrup
Tonic

Method

Pour all the ingredients into the glass filled with ice cubes, except the tonic. Stir with a bar spoon. Top the glass with tonic. Garnish with a grapefruit wedge and a straw.

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40 ml Blanche d'Armagnac — Baco
40 ml fresh lime juice
20 ml elderflower liqueur
20 ml cane sugar syrup
Mint leaves, cucumber
Ginger beer (to top)

Method

Muddle the cucumber and mint in the shaker. Pour all the ingredients into the shaker filled with ice cubes. Fill the glass with ice, then strain the entire shaker over. Top with ginger beer.

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40 ml Blanche d'Armagnac — Folle Blanche
30 ml Guignolet or cherry liqueur
20 ml raspberry purée
20 ml fresh lime juice
10 ml cane sugar syrup
Red berries

Method

Put all the ingredients into the shaker. Fill the shaker with ice — shake. Fill the glass with ice, then strain the entire shaker over. Garnish with a few red berries.

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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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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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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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.