Build

60 ml gin
15 ml lemon juice
10 ml VEDRENNE Marasquin Liqueur - 25%
5 ml VEDRENNE Violet Liqueur - 18%

Method

Shake all the ingredients. Strain into a cocktail glass.

Build

30 ml gin
20 ml VEDRENNE Raspberry Liqueur - 15%
1 dash of Peychaud's bitter
80 ml sparkling wine

Method

Prepare in a mixing glass. Pour into a pre-cooled coupette. Decorate with a fresh raspberry in the coupe.

Build

20 ml VEDRENNE Blueberry Liqueur - 15%
40 ml gin
10 ml lime juice

Method

Shake all the ingredients. Strain into an old fashioned glass.

Build

20 ml VEDRENNE Blackberry Liqueur - 15%
45 ml gin
20 ml lime juice
10 ml VEDRENNE Cane Sugar Syrup

Method

Shake all the ingredients except 10 ml of Blackberry Liqueur. Pour-over crushed ice in a rock glass. Add the remaining Blackberry Liqueur on top.

Build

45 ml Cognac
30 ml heavy cream
10 ml VEDRENNE White Cocoa Liqueur - 25%
10 ml VEDRENNE Chestnut Liqueur - 18%

Method

Shake all ingredients vigorously with ice. Double strain into a cocktail glass. Sprinkle with nutmeg.

Build

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.

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

45 ml Absinthe (Grande Absente 69 for authenticity)
45 ml Cognac
Garnish: none

Method

Stir both with plenty of ice in a mixing glass for 20 seconds — this drink is strong and benefits from generous dilution. Strain into a chilled coupe. Serve without garnish — Toulouse-Lautrec didn't bother.

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

5 ml Absente (for the rinse)
60 ml Cognac (VS or VSOP)
5 ml Rich simple syrup (2:1) or 1 sugar cube
3 dashes Peychaud's bitters
1 dash Angostura bitters
Garnish: lemon peel (expressed, discarded)

Method

Chill an old fashioned glass with ice while you build. In a mixing glass, stir cognac, syrup and both bitters with ice for 20 seconds. Discard the ice and chill water from the old fashioned glass; rinse it with the absente and discard the excess. Strain the cognac mix into the rinsed glass — no ice. Express a lemon peel over the surface; discard the peel.

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

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

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.

Build

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.

Build

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.

Build

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.

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

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.

Build

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.

Build

30 ml Sloe Gin
30 ml Dry gin
30 ml Fresh lemon juice
22 ml Simple syrup
Soda water to top (about 60 ml)
Garnish: lemon wheel, cherry

Method

Shake sloe gin, dry gin, lemon and syrup with ice for 10 seconds. Strain over fresh ice in a highball glass. Top with chilled soda water. Garnish with a lemon wheel and a cocktail cherry.

Build

60 ml Cognac
20 ml Crème de Menthe (white)
Garnish: mint sprig

Method

Stir cognac and crème de menthe with ice in a mixing glass until well chilled. Strain over crushed ice in a rocks glass (or up in a coupe). Garnish with a single slapped mint leaf.

Build

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.

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 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.

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

60 ml Gin XII
22.5 ml lemon juice
15 ml basil syrup
Top with Prosecco

Method

Shake gin, lemon and basil syrup with ice. Strain into a chilled flute and top with Prosecco. Garnish with a basil leaf.

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

50 ml Gin XII Café
20 ml triple sec
15 ml lemon juice
2 barspoons of peach jam

Method

Shake with ice. Double-strain into a chilled coupe. Garnish with a peach slice.

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

30 ml Gin XII
30 ml Douce
15 ml Licor 43
15 ml lemon juice
60 ml cucumber juice
1 dash chocolate bitters

Method

Shake with ice. Strain into a chilled coupe. Garnish with cucumber.

Build

25 ml Gin XII
25 ml RinQuinQuin peach aperitif
60 ml provençal herbs cordial (thyme, rosemary, lavender, sage)

Method

Shake with ice. Strain into a coupe. Garnish with a sprig of fresh herbs.

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

30 ml gin
30 ml Absente fluo
15 ml lime juice
1 muddled kiwi
Top with cucumber soda

Method

Muddle kiwi. Add gin, Absente fluo, lime and ice; shake. Strain into a highball; top with cucumber soda.

Build

30 ml Douce
1 dash of gin
1 dash of lemon juice
120 ml Champagne

Method

Build in a chilled flute. Top with Champagne. Garnish with a pear slice.

Build

30 ml Douce
20 ml Gin XII
20 ml lime juice
10 ml syrup
2 dashes chocolate bitters

Method

Shake with ice. Double-strain into a coupe. Garnish with an orange peel.

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

30 ml Gin XII Coffee
30 ml Orange Colombo
30 ml Noix de la Saint Jean
10 ml Elisir

Method

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

Build

60 ml Gin XII Café
30 ml cooled espresso
10 ml honey syrup

Method

Shake hard with ice. Double-strain into a chilled coupe. Garnish with three coffee beans.

Build

50 ml Gin XII Café
15 ml agave syrup
20 ml cranberry juice
20 ml pomegranate juice
20 ml espresso coffee

Method

Shake with ice. Strain into a chilled coupe. Garnish with coffee beans.

Build

45 ml Gin XII
20 ml ginger liqueur
15 ml Luxardo Maraschino liqueur
30 ml freshly squeezed lime
1 dash Grande Absente

Method

Shake with ice. Double-strain into a coupe. Garnish with a lime twist.

Build

25 ml Gin XII
25 ml Gentiane de Lure
20 ml lemon juice
20 ml simple syrup
5 dashes Absente

Method

Shake all ingredients with ice. Double-strain into a coupe. Garnish with a lemon zest.

Build

60 ml Gin XII
30 ml pineapple juice
15 ml lemon juice
8 ml triple sec
8 ml simple syrup

Method

Shake with ice. Strain into a chilled coupe. Garnish with a pineapple wedge.

Build

45 ml Gin XII Café
10 ml honey syrup
30 ml cooled Espresso
10 ml Farigoule de Forcalquier

Method

Shake hard with ice. Double-strain into a coupe. Garnish with thyme sprig.

Build

50 ml cognac
10 ml Noix de la St Jean
10 ml dark cocoa liqueur
1 tsp chestnut cream
30 ml egg white

Method

Dry-shake all ingredients. Re-shake with ice. Double-strain into a coupe.

Build

20 ml aged rum
15 ml Gin XII Café
15 ml pineapple juice
15 ml lemon juice
5 ml orgeat (almond syrup)
Banana puree

Method

Swizzle all ingredients with crushed ice. Garnish with a pineapple frond.

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

30 ml Gin XII
20 ml Absente
15 ml lime juice
1 muddled kiwi
Top with soda

Method

Muddle kiwi in a shaker. Add gin, Absente, lime juice and ice; shake. Strain into a highball; top with soda.

Build

20 ml Elisir
20 ml Gin XII
20 ml maraschino
20 ml lime juice

Method

Shake with ice. Double-strain into a coupe. Garnish with a brandied 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

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

20 ml Gin XII
70 ml RinQuinQuin peach aperitif
20 ml rose syrup
20 ml lime juice
70 ml sparkling water

Method

Build over ice in a tall glass. Top with sparkling water. Garnish with rose petals.

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

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

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

45 ml cognac
45 ml Douce
30 ml fresh lemon juice
120 ml pear cider
60 ml ginger beer

Method

Build over ice in a wine glass. Top with pear cider and ginger beer. Garnish with a pear slice.

Build

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.

Build

50 ml Gin XII
10 ml Pastis Henri Bardouin
15 ml lemon juice
20 ml rosemary syrup
1 slice of cucumber
1 egg white
2 dashes natural rosemary extract

Method

Dry-shake all ingredients. Re-shake with ice. Double-strain into a chilled coupe. Garnish with cucumber and rosemary.

Build

30 ml RinQuinQuin
30 ml Gentiane de Lure
30 ml Gin XII

Method

Stir with ice. Strain over a large cube. Garnish with a peach slice.

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 Farigoule de Forcalquier
30 ml Gin XII
30 ml lime juice
20 ml simple syrup
60 ml sparkling water

Method

Shake first four ingredients with ice. Strain into a chilled glass; top with sparkling water. Garnish with thyme.

Build

50 ml Gin XII
15 ml RinQuinQuin peach aperitif
25 ml lemon juice
0.25 ml Absente
10 ml simple syrup
Egg white

Method

Dry-shake all ingredients. Re-shake with ice. Double-strain into a chilled coupe.

Build

30 ml Gin XII
20 ml Farigoule de Forcalquier
20 ml rose syrup
20 ml lime juice
60 ml cucumber juice
Top with tonic water

Method

Build over ice in a wine glass. Top with tonic. Garnish with cucumber.

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

60 ml Gin XII
30 ml fresh lemon juice
20 ml hibiscus syrup
3 dashes rose bitters
1 egg white

Method

Dry-shake all ingredients. Re-shake with ice. Double-strain into a chilled coupe.

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

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 Gin XII
30 ml Gentiane de Lure
30 ml RinQuinQuin peach aperitif

Method

Stir with ice. Strain over a large cube. Garnish with a grapefruit 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

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 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 Gin XII Café
30 ml espresso
15 ml ginger syrup
15 ml lime juice
1 egg white

Method

Dry-shake all ingredients. Re-shake with ice. Double-strain into a chilled coupe.

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.