Build

45 ml gin
15 ml fresh lemon juice
15 ml raspberry syrup (or 15 ml crème de framboise)
1 egg white

Method

Dry-shake all ingredients without ice. Add ice and shake hard until well chilled. Double strain into a chilled coupe. Garnish with three speared raspberries.

Build

50 ml gin
20 ml fresh lemon juice
15 ml raspberry jam (or 15 ml crème de framboise)

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. Garnish with three speared raspberries.

Build

60 ml gin or vodka
10 ml dry vermouth
10 ml olive brine

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with two or three olives on a pick.

Build

30 ml mezcal
20 ml Aperol substitute
20 ml maraschino liqueur
20 ml fresh lime juice

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a grapefruit twist.

Build

60 ml gin
10 ml dry vermouth
1 dash orange bitters (optional)

Method

Stir all ingredients with ice until very cold and well diluted. Strain into a chilled coupe or martini glass. Garnish with a lemon twist or an olive.

Build

45 ml white rum
25 ml blanc vermouth
10 ml orange curaçao
5 ml grenadine

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with an orange twist.

Build

40 ml gin
40 ml dry vermouth
1 dash orange bitters

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a lemon twist.

Build

45 ml white rum
25 ml cognac
15 ml gin
30 ml fresh lemon juice
30 ml fresh orange juice
15 ml orgeat
10 ml dry sherry (float)

Method

Shake everything except the sherry with ice. Strain into a tall tiki glass over crushed ice. Float the sherry over the back of a bar spoon. Garnish with mint.

Build

60 ml gin
10 ml dry vermouth

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a cocktail onion (or two).

Build

60 ml gin
15 ml fresh lime juice
15 ml sugar syrup (or lime cordial for traditional spec)

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. Garnish with a lime wheel.

Build

60 ml gin
25 ml fresh lemon juice
20 ml sugar syrup
8-10 fresh basil leaves

Method

Muddle the basil gently in the bottom of a shaker. Add gin, lemon, syrup and ice. Shake hard. Double strain into a chilled rocks glass over a large cube. Garnish with a slapped basil sprig.

Build

45 ml gin
25 ml fresh lemon juice
15 ml sugar syrup
Top with soda water (~60 ml)

Method

Shake gin, lemon and syrup hard with ice. Strain into a chilled highball over fresh ice. Top with soda. No garnish.

Build

60 ml rye whiskey
15 ml yellow Chartreuse (or substitute herbal liqueur)
15 ml sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a lemon twist.

Build

45 ml gin
45 ml sweet vermouth
2 dashes Fernet-Branca (or a herbal amaro for the bitter lift)

Method

Stir all ingredients with ice until well chilled. Strain into a chilled coupe. Garnish with an orange twist.

Build

40 ml gin
15 ml sweet vermouth
15 ml dry vermouth
20 ml fresh orange juice
2 dashes Angostura bitters

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with an orange twist.

Build

45 ml aged rum
20 ml Campari substitute
45 ml fresh pineapple juice
15 ml fresh lime juice
15 ml sugar syrup

Method

Shake all ingredients with ice. Strain into a rocks glass over fresh ice. Garnish with a pineapple wedge.

Build

60 ml rye whiskey
20 ml sweet vermouth
10 ml Cynar (substitute Australian amaro)

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a maraschino cherry.

Build

15 ml vodka
15 ml gin
15 ml white rum
15 ml blanco tequila
15 ml triple sec
25 ml fresh lemon juice
10 ml sugar syrup
Top with cola (~30 ml)

Method

Build all spirits with the lemon and syrup in a chilled highball over fresh ice. Top with a splash of cola for colour. Stir briefly. Garnish with a lemon wedge.

Build

50 ml gin
30 ml fresh orange juice
2 dashes grenadine
1 dash absinthe

Method

Shake all ingredients with ice. Strain into a chilled coupe. Garnish with an orange twist.

Build

30 ml Campari substitute (Australian triple bitter)
30 ml sweet vermouth
Top with dry sparkling wine (~60 ml)

Method

Build the bitter and vermouth in a chilled rocks glass over fresh ice. Top with sparkling wine and stir gently. Garnish with an orange slice.

Build

30 ml rye whiskey
30 ml dry vermouth
30 ml Campari substitute

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a lemon twist.

Build

22 ml bourbon
22 ml Aperol substitute
22 ml amaro
22 ml fresh lemon juice

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. No garnish.

Build

50 ml gin
15 ml orange curaçao
20 ml fresh lime juice
1 dash Angostura bitters
1 dash orange bitters

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lime twist.

Build

50 ml rye whiskey
20 ml sweet vermouth
8 ml Bénédictine (or substitute honey-herbal liqueur)
1 dash Angostura bitters

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with an orange twist.

Build

45 ml gin
15 ml fresh lemon juice
15 ml fresh lime juice
15 ml sugar syrup
20 ml cream
1 egg white
2 dashes orange-flower water
Top with soda water (~30 ml)

Method

Dry-shake everything except soda for 30 seconds. Add ice and shake hard for at least a minute (longer if you can). Strain into a chilled fizz glass and slowly add soda to lift the head. Serve without garnish.

Build

50 ml gin
25 ml fresh lemon juice
20 ml crème de framboise
10 ml sugar syrup
Top with soda water (~60 ml)

Method

Shake all but soda with ice. Strain into a chilled Collins glass over fresh ice. Top with soda. Garnish with three speared raspberries.

Build

60 ml rye whiskey
15 ml maraschino liqueur
15 ml sweet vermouth

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a maraschino cherry.

Build

60 ml rye whiskey
20 ml sweet vermouth
10 ml cherry brandy
1 dash absinthe

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a maraschino cherry.

Build

45 ml reposado tequila (or blanco)
20 ml Campari substitute
20 ml sweet vermouth
20 ml dry vermouth
1 dash Angostura bitters

Method

Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with a lemon twist.

Build

45 ml gin
20 ml fresh lemon juice
15 ml passion fruit syrup
8 ml orgeat
8 ml falernum

Method

Blend with crushed ice for 5 seconds (or shake briefly). Strain into a tiki mug or rocks glass over fresh crushed ice. Garnish with a lime wheel pierced with a maraschino cherry (the 'rings of Saturn').

Build

50 ml blanco tequila
20 ml fresh lime juice
20 ml fresh pink grapefruit juice
10 ml Campari substitute
10 ml sugar syrup

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a grapefruit twist.

Build

50 ml gin
25 ml fresh lime juice
15 ml sugar syrup
6-8 fresh mint leaves

Method

Gently muddle the mint with the syrup. Add gin, lime and ice. Shake hard. Double strain into a chilled coupe. Garnish with a slapped mint sprig.

Build

30 ml overproof rum (or aged rum)
15 ml triple sec
15 ml coffee liqueur (or espresso amaro)
Top with hot brewed coffee (~100 ml)
Whipped cream to finish

Method

Rim a heatproof glass with sugar (and flame the spirit, if you have the kit and skill). Build spirits in the glass. Top with hot coffee. Crown with lightly whipped cream and grated nutmeg.

Build

30 ml gin
30 ml cognac
15 ml fresh lime juice
Top with ginger beer (~100 ml)
2 dashes Angostura bitters

Method

Build everything except ginger beer in a chilled tiki glass or highball over fresh ice. Top with ginger beer and stir gently. Garnish with a mint sprig and a long orange peel spiral.

Build

30 ml Irish whiskey
30 ml sweet vermouth
30 ml green Chartreuse (or substitute herbal liqueur)

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a lemon twist.

Build

50 ml gin
25 ml fresh lemon juice
15 ml sugar syrup
Top with soda water (~60-80 ml)

Method

Build gin, lemon and syrup in a chilled Collins glass over fresh ice. Top with soda and stir gently. Garnish with a lemon wheel and a maraschino cherry.

Build

45 ml gin
20 ml elderflower liqueur
20 ml fresh lemon juice
10 ml sugar syrup

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lemon twist.

Build

45 ml gin
20 ml triple sec
20 ml fresh lemon juice
1 dash egg white (optional, for texture)

Method

Dry-shake without ice to emulsify the egg white, then shake hard with ice. Double strain into a chilled coupe. No garnish.

Build

30 ml gin
30 ml Suze (gentian aperitif — substitute Australian triple bitter for similar bitter lift)
30 ml blanc vermouth

Method

Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with a lemon twist.

Build

50 ml vodka
20 ml coffee liqueur (or 20 ml espresso amaro)
30 ml fresh cream

Method

Build vodka and coffee liqueur over ice in a chilled rocks glass. Slowly float the cream over the back of a bar spoon. Do not stir. No garnish.

Build

2 oz Mezcal Vago Elote
.5 oz sweet vermouth
.5 oz Ramazzotti Amaro
3 dashes Angostura bitters

Method

Combine all ingredients in a mixing glass. Add ice and stir for 15 seconds or until well-chilled. Strain into a chilled cocktail glass. Garnish with a clove-studded orange swath.

Build

1 oz Mezcal Vago Elote
1 oz sweet vermouth
1 oz Campari

Method

Combine all ingredients in a mixing glass. Add ice and stir for 15 seconds or until well-chilled. Strain into a chilled cocktail glass. Garnish with an orange swath.

Build

30 ml Henri Bardouin Pastis
30 ml Sweet vermouth
30 ml Bitter aperitivo (Dolin Bitter or Three Foxes Triple Bitter)
Garnish: orange peel

Method

Combine all three in an old fashioned glass with a large ice cube. Stir for 25 seconds. Express a generous orange peel over the surface and drop it in.

Build

45 ml Pisco
45 ml Sweet vermouth
1 dash Angostura bitters (optional)
Garnish: cocktail cherry

Method

Stir pisco and sweet vermouth with ice in a mixing glass until well chilled — about 20 seconds. Strain into a chilled coupe. Garnish with a cocktail cherry — this is the Peruvian Manhattan, traditionally served in the Andes.

Build

60 ml Pisco (preferably an aromatic or Acholado style)
25 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: cocktail cherry, orange peel

Method

Combine pisco, vermouth and bitters in a mixing glass with ice. Stir for 20 seconds until well chilled and balanced. Strain into a chilled coupe. Garnish with a cocktail cherry and an expressed orange peel.

Build

30 ml Pisco
30 ml Sweet vermouth
30 ml Campari (or Italian red bitter)
Garnish: orange peel

Method

Combine all three in a mixing glass with ice. Stir for 20 seconds until well chilled and diluted. Strain over a large ice cube in a rocks glass. Express an orange peel over the top and drop it in.

Build

4.5 cl Domaine Tariquet Bas-Armagnac VSOP
3 cl Amaro Lucano
2 dashes green Chartreuse
Angostura bitters

Method

Stir all ingredients in a rocks glass with one large ice cube until chilled. Garnish with a flamed orange peel.

Build

25 ml gin
25 ml lime juice
25 ml VEDRENNE Triple Sec Liqueur - 35%
25 ml vermouth
1 dash of Mythe Absinthe Distillerie des Terres Rouges - 69%

Method

Shake all the ingredients. Double strain into an iced glass.

Build

45 ml gin
10 ml VEDRENNE Elderflower Liqueur - 20%
15 ml dry vermouth

Method

Prepare in a mixing glass, serve in a chilled cocktail glass.

Build

45 ml gin
25 ml lime juice
30 ml VEDRENNE Elderflower Liqueur - 20%

Method

Prepare in a mixing glass, serve in a chilled cocktail glass.

Build

20 ml VEDRENNE Raspberry Liqueur - 15%
40 ml gin
20 ml lime juice
5 ml VEDRENNE Cane Sugar Syrup
80 ml ginger beer

Method

Mix with ice in a tin glass.

Build

30 ml cognac (or gin)
15 ml fresh lemon juice
10 ml simple syrup
Champagne, to top

Method

Shake cognac, lemon, and syrup with ice. Strain into a chilled flute. Top with cold champagne. Garnish with a lemon twist.

Build

15 ml VEDRENNE Strawberry Liqueur - 15%
40 ml gin
100 ml tonic
20 ml grapefruit juice

Method

Pour directly into glass over ice. Garnish with rosemary.

Build

30 ml gin
15 ml SALERS Gentiane Liqueur - 16%
15 ml VEDRENNE Grapefruit Liqueur - 15%
30 ml dry vermouth

Method

Pour all the ingredients in an old fashioned glass with ice. Garnish with a grapefruit zest.

Build

30 ml VEDRENNE Bergamot Liqueur
30 ml LE PARFUMEUR Gin
40 ml camomille infusion
20 ml grapefruit juice
20 ml VEDRENNE Lavender Syrup
30 ml verjuice
3 drops bitter grapefruit

Method

Put all the ingredients in a shaker filled with ice. Shake for a few seconds. Pour the drink into a glass with ice cubes.

Build

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.

Build

30 ml gin
30 ml VEDRENNE Rhubarb Liqueur - 20%
20 ml lemon juice
25 ml tonic
5 fresh mint leaves
White pepper

Method

In a wineglass, pour all the ingredients with ice cubes. Sprinkle with white pepper and garnish with mint.

Build

60 ml Limoncello liqueur
90 ml sparkling wine
30 ml sparkling water

Method

Pour the ingredients into a large wine glass. Fill the glass 2/3 full with ice, then top with 30 ml of sparkling water. Stir gently with a bar spoon.

Build

40 ml gin
25 ml VEDRENNE Green Melon Liqueur - 15%
15 ml lime juice
80 ml tonic water

Method

Pour all the ingredients directly in a tumbler filled with ice. Garnish with a lime peel.

Build

60 ml rye whiskey or bourbon
30 ml Distilleria Negroni Vermouth Rosso
2 dashes Angostura bitters

Method

Stir all ingredients with ice for 30 seconds. Strain into a chilled coupe. Garnish with a brandied cherry.

Build

50 ml gin
15 ml red vermouth
10 ml VEDRENNE Marasquin Liqueur - 25%
1 dash of Angostura bitter
1 dash of orange bitter

Method

Mix all the ingredients. Serve on ice in a cocktail glass. Garnish with maraschino cherry.

Build

30 ml Mezcal Vago Espadin
30 ml Distilleria Negroni Vermouth Rosso
30 ml Campari (or bitter aperitivo)

Method

Stir all ingredients with ice in a mixing glass for 20 seconds. Strain into a rocks glass over a large ice cube. Garnish with an orange peel — express the oils over the surface.

Build

22 ml Mezcal Vago Espadin
22 ml Aperol
22 ml Yellow Chartreuse
22 ml fresh lime juice

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. No garnish — let the colour do the work.

Build

30 ml gin
30 ml Campari
30 ml Distilleria Negroni Vermouth Rosso

Method

Stir all ingredients with ice for 20 seconds. Strain into a rocks glass over a large ice cube. Garnish with an orange peel.

Build

50 ml gin
20 ml VEDRENNE Pear Liqueur - 18%
20 ml dry vermouth

Method

Shake all the ingredients vigorously with ice. Strain into a chilled cocktail glass.

Build

30 ml VEDRENNE Raspberry Eau-de-vie - 40%
15 ml gin
20 ml VEDRENNE Ginger Liqueur - 25%
10 ml VEDRENNE Cane Sugar Syrup
1 egg white
2 dashes of VEDRENNE Blue Curacao Liqueur - 25%
20 ml lime juice

Method

Shake all the ingredients. Strain over ice into a cocktail glass.

Build

30 ml Gentian Liqueur SALERS - 25%
5 ml VEDRENNE Raspberry Liqueur - 15%
15 ml gin
80 ml tonic water

Method

Serve directly on ice in a piscine glass. Decorate with 2 fresh raspberries.

Build

60 ml blended Scotch whisky
30 ml Distilleria Negroni Vermouth Rosso
2 dashes Angostura bitters

Method

Stir with ice for 30 seconds. Strain into a chilled coupe. Garnish with a brandied cherry. The Manhattan's Highland cousin.

Build

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.

Build

45 ml gin
15 ml VEDRENNE Morello Cherry Liqueur - 15%
7,5 ml VEDRENNE Triple Sec - 35%
7,5 ml PAGES Verveine du Velay Gold - 40%
120 ml fresh pineapple juice
7,5 ml lime juice
10 ml VEDRENNE Grenadine Syrup
1 dash of Angostura bitter

Method

Shake all the ingredients, strain into a tumbler glass. Decorate with a few fresh mint leaves.

Build

20 ml VEDRENNE Supercassis - 20%
45 ml gin
30 ml lime juice

Method

Shake all the ingredients. Serve in a glass full of ice.

Build

45 ml gin
25 ml lime juice
10 ml VEDRENNE Supercassis - 20%
10 ml VEDRENNE Rose Liqueur - 18%
2 dashes of lavender bitter
20 ml egg white

Method

Shake all the ingredients. Strain into a pre-iced cocktail glass. Garnish with an orange twist.

Build

45 ml Gin
25 ml VEDRENNE White Cocoa Liqueur - 25%
25 ml White Lillet
25 ml fresh lemon juice

Method

Shaker all the ingredients. Double strain in a cocktail glass.

Build

60 ml gin
20 ml vodka
10 ml Distilleria Negroni Vermouth Bianco (or Lillet Blanc)

Method

Shake (yes, shake) with plenty of ice until very cold. Strain into a deep champagne goblet. Garnish with a thin lemon peel — large enough.

Build

22 ml rye whiskey
22 ml Christian Drouin VSOP Calvados
22 ml Distilleria Negroni Vermouth Rosso
5 ml Bénédictine
2 dashes Peychaud's bitters
2 dashes Angostura bitters

Method

Stir all ingredients with ice for 30 seconds. Strain into a rocks glass over fresh ice. Garnish with a lemon peel.