Producer · 65 products

Gabriel Boudier

Burgundy (Dijon) · Est. 1874

Gabriel Boudier has produced fruit liqueurs and spirits in Dijon (Burgundy) since 1874 one of the oldest surviving maisons de liqueur in France and the direct inheritor of the classical Burgundian fruit tradition. The house's commercial identity is built around fruit-based spirits using Burgundy and broader French fruit: Cote d'Or Noir de Bourgogne blackcurrant for creme de cassis, Loire peach, Lorraine mirabelle. The 5-litre format is available across the core liqueur range for back-bar bulk supply.

The Boudier gin range extends the same botanical precision into London Dry production: Saffron Gin (Iranian saffron as the dominant botanical, the most widely recognised yellow gin in the trade), Violet Gin, and dry expressions. The liqueur range spans 37 expressions fruit cremes (cassis, framboise, peche, poire), specialty preparations (ginger, violet, elderflower, green apple), and more unusual cremes at both standard 70cl and 5-litre formats. For on-premise programmes running house sours, spritz menus, or high-volume cocktail operations, the 5L Boudier range provides the cost-effective backbone alongside a gin range with distinctive botanical identity.

Producer website ↗

Quick facts

Country: France
Region: Burgundy (Dijon)
Founded: 1874
Style focus: Crème de Cassis de Dijon, fruit liqueurs

What we carry

Bouchon stocks the breadth of the Boudier range, with the Crème de Cassis, Saffron Gin and Fontbonne the most-pulled bottles. The 20% fruit-liqueur set (apricot, raspberry, strawberry, lychee, mango, mure, melon, myrtille, lime-ginger) covers the cocktail program; the unusual single-flavour bottles (mustard, nori, chipotle, chestnut) are by-the-glass curiosity buys for ambitious bar lists. 5L bag-in-box format is available on the high-volume cocktail crèmes for venues running them as house pour.

Cocktails from this house

37 Gabriel Boudier cocktails — hover for the recipe

75019
Applelicious
Café Germain
Calva-Express
Coffee Tonic
La Consolation
Méhari Drive
Oakspresso martini
Pear Pie
Rhubarbe
Unexperienced N
Build

15 ml Cherry eau-de-vie (Kirsch)
120 ml Brut Champagne (well chilled)
Garnish: single brandied cherry
Method

Pour the kirsch into the bottom of a chilled flute. Top with well-chilled brut Champagne. Drop a single brandied cherry; the colour is paler than a Kir but the aromatic lift is unmistakable.

Kirsch Royale
Build

45 ml Cherry eau-de-vie (Kirsch)
25 ml Fresh lemon juice
15 ml Rich simple syrup (2:1)
1 fresh egg white (optional but classic)
Garnish: 3 drops Angostura on foam, brandied cherry
Method

Dry-shake kirsch, lemon, syrup and egg white (no ice) for 10 seconds. Add ice and shake hard again for 12 seconds. Double-strain into a chilled coupe. Drop 3 dashes Angostura on the foam and draw through with a pick. Sink a single cherry.

Kirsch Sour
130 Words
40ml Pisco La Diablada
A Royal Sea
Acts of Violets
Adios MF
Alabama Slammer
Autistic Pride Cocktail
Build

45ml Nosferatu Dead Dry Gin @nosferatu_distillery
15ml Fresh Lemon Juice
15ml Maraschino Liqueur
20ml Vedrenne Violette Liqueur @vedrenne_liqueurs_syrups
30ml Aquafab
Method

Garnish: Dehydrated Lemon Add all ingredients to a shaker with a large ice cube and shake vigorously hard. Double strain into a chilled coupe and garnish with dehydrated citrus. Cheers!

Aviation Sour
Azura
Backgammonist
Banana Split
Build

120ml Yeastie Boys Gunnamatta IPA
30ml East India Company Gin
15ml Italicus Rosolio di Bergamotto Liqueur
15ml Massenez Apricot Liqueur @distilleriemassenez
15ml Freshly Squeezed Lime Juice
3 drops Ms Betters Bitters Tonic Bitters
3 drops Homemade Habanero Tincture
Method

Garnish: Rosemary and Luxardo Cherry Combine all in a mixing glass with ice, stir for 20-30secs. Strain into a tall glass half filled with cracked ice. Top with IPA and add more ice as required. Garnish and watch the maraschino cherry syrup gradually plume to the bottom like a lava lamp!

Beast From The Y-East
Blue Gin Sour
Blue Meanie
BlueBird Sour
Build

50ml Gin
30ml Fresh Lime Juice
25ml Homemade Basil Syrup
20ml Triple Sec
100ml Seltzer
15ml Blue Curaçao
5 drops Jalapeño Hot Sauce
Method

Add the first 5 ingredients to a shaker, gently muddling the leaves. Add ice and shake. Double strain into a glass filled with ice. In a seperate glass, stir to combine the remaining 3 ingredients. Top off with the blue, spicy seltzer. Garnish with dehydrated citrus wheel and a basil sprig.

Blues Basil Bash
Bulles et Dill
By Me
Build

30ml Vedrenne Raspberry Liqueur
30ml Cachaça
30ml Vedrenne Cane Sugar Syrup
30ml Raspberry Purée or Crushed Fresh Raspberry
Method

Muddle all ingredients in a glass. Add crushed ice until the top. Stir gently with a cocktail spoon. Cocktail recipe created by Stephen Martin, French mixologist. Photo credit: @vedrenneliqueursyrups

Caipirinha Vedrenne Classic
Build

60ml Highclere Castle Gin
15ml Delord Blanche Armagnac @armagnac_delord
7.5ml TBT Violette Liqueur
7.5ml Citric Water
Method

Stir all ingredients (including sage leaf) until properly diluted and chilled. Strain and garnish with lemon peel and sage flowers. Citrix Water* : Take 7.5ml of Water and dissolve a tiny pinch of citric acid in it. Balance is everything, be careful.

CHATEAU VIOLETTE by @servedbysoberon
Build

45ml VSOP Rhum
60ml Coconut Water
15ml Lime Juice
15ml Honey Syrup
3 dashes Chartreuse Elixir Bitters
2 dashes Angostura Bitters
Method

Shake with crushed ice / Dump in glass / Served garnished! Inspired by David Wondrich and Jim Meehan’s 2008 ‘Chien Chaud’, as found in the PDT book p89!🍸🍸

CHIEN TRANSFORMÈ by @servedbysoberon
Chocolate Manhattan
Chocolate Negroni
Build

45ml Cucumber & Mint Gin @nosferatu_distillery
22ml Elderflower Liqueur
90ml Prosecco
7ml Sugar Syrup
1/3 cup Chopped Cucumber
Method

Muddle cucumber and sugar syrup. Add gin and Elderflower. Shake with ice. Double strain into glass filled with ice. Add the Prosecco and top with Soda. Stir and garnish with a ribbon of fresh cucumber and some dehydrated cucumber. Fresh AF!

Cucumber Gin Spritz

Inside the house

Gabriel Boudier

Origin

Burgundy (Dijon), France
Established

1874
Style focus

Crème de Cassis de Dijon, fruit liqueurs