Build

30 ml VEDRENNE Amaretto Liqueur - 25%
15 ml VEDRENNE Caramel Liqueur - 15%
30 ml lime juice
1 dash of orange bitter

Method

Shake all the ingredients. Strain into an old fashioned glass filled with ice.

Build

40 ml rum
30 ml VEDRENNE Apricot Liqueur - 15%
10 ml fresh lemon juice
100 ml lemon soda

Method

Shake all the ingredients with ice except the lemon soda. Pour in a glass and top up with the soda.

Build

45 ml VEDRENNE Cherry Brandy Liqueur - 25%
30 ml fresh apple juice
10 ml lime juice
5 ml VEDRENNE Cane Sugar Syrup
1 sprinkle of bitter chocolate

Method

Shaker all the ingredients. Strain into a pre-iced old fashioned glass.

Build

45 ml vodka
15 ml VEDRENNE Green Apple Liqueur - 18%
5 ml VEDRENNE Cane Sugar Syrup
20 ml fresh apple juice
20 ml lime juice

Method

Shake all the ingredients. Strain into a chilled cocktail glass. Garnish with an apple slice on the side.

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

60 ml vodka
30 ml VEDRENNE Coffee Liqueur - 21%

Method

Build directly in an old fashioned glass. Variation in White Russian: add 30 ml of milk or cream.

Build

20 ml whisky
20 ml VEDRENNE Morello Cherry Liqueur - 15%
20 ml red vermouth
20 ml orange juice

Method

Shake all the ingredients, strain into a cocktail glass. Garnish with orange peel.

Build

30 ml VEDRENNE Blueberry Liqueur - 15%
30 ml vodka
20 ml lime juice
5 ml VEDRENNE Cane Sugar Syrup
sparkling water

Method

Pour all ingredients into a Collins glass. Garnish with fresh blueberries.

Build

50 ml rum
20 ml VEDRENNE Blue Curacao Liqueur - 25%
20 ml coconut cream
90 ml pineapple juice

Method

Shake all the ingredients. Strain into a glass filled with ice cubes.

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

60 ml PACHAMAMA spirit drink Vanilla 01 - 35%
20 ml VEDRENNE Orange Curacao Liqueur - 25%
15 ml VEDRENNE Cane Sugar Syrup
20 ml fresh lime juice
brown sugar
cinnamon

Method

Fill a shaker with ice cubes. Add all ingredients. Moisten the edge of a cocktail glass with the lemon juice and dip it in the brown sugar - cinnamon mixture. Pour the contents of the shaker into the decorated glass.

Build

30 ml VEDRENNE Coconut Liqueur
30 ml VEDRENNE Amaretto Liqueur
60 ml pear juice
5 ml yuzu juice
30 ml lemon juice
15 ml bird's eye chili syrup

Method

Add all the ingredients in a shaker filled with ice. Shake and pour the drink into a tumbler glass. Decorate with a red pepper.

Build

50 ml whisky
30 ml VEDRENNE Chestnut Liqueur - 18%
2 dashes of chocolate bitter
10 ml water

Method

Preheat 2 glass mugs with boiling water, discarding water before adding the cocktail. Carefully ignite with a match. Pour the flaming liquid back and forth from mug to mug.

Build

50 ml whisky
30 ml VEDRENNE Chestnut Liqueur - 18%
10 ml VEDRENNE Cane Sugar Syrup
20 ml lemon juice
30 ml egg white

Method

Mix all the ingredients and shake with ice. Serve in an old fashioned glass.

Build

20 ml vodka
15 ml VEDRENNE Lychee Liqueur - 15%
25 ml VEDRENNE Blue Curacao - 25%
90 ml grapefruit juice

Method

Prepare all the ingredients in a tumbler. Garnish with a dehydrated pineapple.

Build

30 ml Absinthe (Absente 55 works; Grande Absente 69 if you want it punchier)
30 ml Lillet Blanc (or dry blanc vermouth)
30 ml Elderflower liqueur
30 ml Fresh lemon juice
2 dashes Peychaud's bitters
Garnish: lemon twist

Method

Combine all liquids and bitters in a shaker with ice. Shake hard for 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the top and drop it in.

Build

50 ml Bas-Armagnac (Blanche or VS)
25 ml Fresh lemon juice
12 ml Simple syrup
15 ml Crème de Mûre (to float)
Garnish: lemon wheel, fresh blackberries

Method

Shake armagnac, lemon juice and syrup with ice for 10 seconds. Strain over crushed ice in a rocks glass. Drizzle the crème de mûre slowly over the top so it bleeds down through the ice. Garnish with a lemon wheel and a few fresh blackberries. Blanche d'Armagnac (un-aged, clear) keeps the cocktail bright; VSOP gives it autumn weight.

Build

60 ml Bas-Armagnac
10 ml Triple Sec
5 ml Maraschino liqueur
10 ml Fresh lemon juice
2 dashes Angostura bitters
Garnish: sugar-rimmed coupe, long spiral of lemon peel

Method

Rim a chilled coupe with caster sugar; carefully line the inside with a long spiral of lemon peel. Shake armagnac, triple sec, maraschino, lemon juice and bitters with ice for 8-10 seconds. Double-strain into the prepared coupe. Serve straight up — the peel and sugar rim are the architecture.

Build

45 ml Bas-Armagnac (VSOP)
22 ml Triple Sec
22 ml Fresh lemon juice
Garnish: lemon twist, sugar rim (optional)

Method

Optionally rim the glass with caster sugar. Shake armagnac, triple sec and lemon juice hard with ice for 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the surface. The Sidecar is canonically cognac — armagnac swaps in a drier, more rustic spine.

Build

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.

Build

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.

Build

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.

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

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

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

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.

Build

30 ml Crème de Menthe (green)
30 ml Crème de Cacao (white)
30 ml Double cream
Garnish: mint sprig

Method

Combine all three with ice in a shaker. Shake hard for 12 seconds to fully emulsify the cream. Double-strain into a chilled coupe. Garnish with a sprig of fresh mint.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

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

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.

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

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

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.

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

40 ml Blanche d'Armagnac — Baco
40 ml coconut purée
40 ml aloe vera juice
30 ml fresh lime juice
Grated tonka bean

Method

Pour all the ingredients into the shaker filled with ice cubes, along with the grated tonka bean. Shake. Fill the glass with ice, then strain the entire shaker over. Finish by grating tonka bean over the glass.

Build

40 ml Armagnac 4 ans biologic
30 ml coffee liqueur
20 ml hazelnut liqueur or hazelnut syrup
50 ml espresso coffee
Coffee grounds, coffee beans or star anise (for garnish)

Method

Pour all the ingredients into the shaker except the espresso, fill the shaker with ice. Pull the espresso and pour it into the shaker. Shake immediately after pouring in the coffee to create an emulsion. Strain into the glass using a small tea strainer. Garnish on top of the emulsified foam.

Build

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.

Build

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.

Build

Earl Grey black tea
50 ml Blanche d'Armagnac — Folle Blanche
30 ml fresh lemon juice
2 teaspoons of bitter orange marmalade
Orange zest

Method

Infuse one teaspoon of tea in 50 ml of Blanche for 5 minutes. Place the bitter orange marmalade in the shaker. Add all the ingredients into the shaker. Stir with a bar spoon then fill with ice cubes. Shake hard and long until the shaker is frosted. Strain into a martini glass to avoid dilution. Garnish with an orange zest.

Build

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.

Build

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.

Build

50 ml Armagnac Grand Assemblage — 12 ans
20 ml Cointreau (or triple sec)
20 ml fresh lime juice
1 spoon of honey

Method

Pour all the ingredients into a shaker filled with ice cubes. Shake vigorously for 15 seconds. Strain into a martini glass. Garnish with a lemon zest-wedge.

Build

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.

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

30 ml Absente fluo
15 ml curaçao
15 ml orange juice
10 ml lemon juice

Method

Shake with crushed ice. Pour unstrained into a chilled glass. Garnish with an orange slice.

Build

30 ml Absente
30 ml white vermouth
7.5 ml blue curacao
30 ml lime juice
15 ml pineapple juice
7.5 ml coconut syrup

Method

Shake with crushed ice. Pour unstrained into a tiki glass. Garnish with a pineapple frond.

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 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

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
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

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

20 ml Grande Absente
20 ml coffee liqueur
20 ml espresso coffee

Method

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

Build

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.

Build

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.

Build

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.

Build

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.

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

30 ml Génépi
20 ml orgeat syrup
40 ml lime juice
2 drops Grande Absente
Top with sparkling water

Method

Shake first four with ice. Strain into a highball; top with sparkling water. Garnish with a lime wheel.

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 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

40 ml Grande Absente
20 ml coconut cream
40 ml pineapple juice
40 ml banana juice

Method

Shake with ice. Pour into a tiki glass. Garnish with a pineapple frond.

Build

45 ml Génépi
20 ml lime juice
50 ml pineapple juice
15 ml orgeat syrup

Method

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

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

30 ml Grande Absente
20 ml mango juice
10 ml lime juice
20 ml passion syrup

Method

Shake with ice. Double-strain into a coupe. Garnish with a passionfruit half.

Build

40 ml Douce
30 ml bourbon
60 ml lemon juice
15 ml banana Liqueur
2 dashes chocolate bitters
1 egg white

Method

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

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

45 ml Douce
30 ml triple sec
1.5 ml lemon juice

Method

Shake with ice. Strain into a chilled coupe. Garnish with a lemon zest.

Build

30 ml Douce
60 ml cold espresso
10 ml cinnamon syrup

Method

Shake with ice. Double-strain into a coupe. Garnish with a coffee bean.

Build

30 ml scotch whisky
30 ml RinQuinQuin
15 ml Cointreau (or Triple Sec)
30 ml lemon juice
7 ml simple syrup

Method

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

Build

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.

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

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.

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.