Producer · 117 products

Vedrenne

Burgundy (Nuits-Saint-Georges) · Est. 1923

Vedrenne has been producing fruit-based spirits in Nuits-Saint-Georges (Burgundy) since 1923 the Burgundy wine village most associated with fine Pinot Noir, which gives the house its geographical and cultural identity within the French liqueur tradition. Vedrenne operates in the same classical French maison de liqueur tradition as Gabriel Boudier (Dijon) and Massenez (Alsace), with particular emphasis on Burgundian and broader French fruit.

The Vedrenne range at Bouchon covers 56+ expressions across fruit cremes, herbal liqueurs, and specialty preparations. As the Nuits-Saint-Georges counterpart to the Dijon and Alsace houses, Vedrenne is anchored in the Burgundian fruit tradition Noir de Bourgogne blackcurrant cassis, raspberry, cherry, pear with an extended range covering tropical and contemporary flavours. The 5-litre format is available for back-bar use. For programmes wanting complete French fruit-liqueur coverage, the combination of Boudier, Massenez, and Vedrenne provides essentially full coverage of the classical French liqueur category.

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Quick facts

Country: France
Region: Burgundy (Nuits-Saint-Georges)
Founded: 1923
Style focus: Crème de cassis (Supercassis), fruit liqueurs

What we carry

Bouchon stocks the breadth of the range: classic crème de cassis at 16% and Supercassis at 20%, the standard fruit crèmes in 700ml, the more unusual aperitifs (Guignolet Kirsch, Chestnut, Saffron), and the Elie-Arnaud Denoix absinthe collaboration. The crèmes are the workhorses behind a Kir Royale, French 75 variations, and any Burgundy-faced cocktail program; the rarer aperitifs and Denoix absinthes earn their keep on a digestif trolley or back-bar.

Cocktails from this house

54 Vedrenne cocktails — hover for the recipe

75019
A.O.P
Applelicious
Café Calva MrA
Café Germain
Calva-Express
Coffee Tonic
Espresso Calvatini
La Chance
La Consolation
Méhari Drive
Oakspresso martini
Pear Pie
Rhubarbe
Unexperienced N
Build

30 ml Dry gin
20 ml Blackberry eau-de-vie
20 ml Fresh lemon juice
10 ml Simple syrup
15 ml Crème de Mûre (to float, optional)
Garnish: fresh blackberries, lemon wheel
Method

Shake gin, blackberry eau-de-vie, lemon and syrup with ice for 8 seconds. Strain over crushed ice in a rocks glass. Drizzle the crème de mûre slowly across the top (skip if you want it bone-dry). Garnish with fresh blackberries and a lemon wheel. The eau-de-vie does the lifting; the crème adds colour and a touch of sweetness.

Bramble d'Alsace
Build

30 ml Cognac
20 ml Mandarin eau-de-vie
20 ml Triple Sec
20 ml Fresh lemon juice
Garnish: orange twist
Method

Shake all four with ice hard for 10 seconds. Double-strain into a chilled coupe. Express an orange twist over the top and drop it in. The mandarin eau-de-vie sharpens the classic Sidecar into something distinctly winter-citrus.

Mandarine Sidecar
Build

45 ml Williams Pear eau-de-vie
20 ml White Crème de Menthe
Garnish: mint sprig, very thin pear slice
Method

Stir pear eau-de-vie and crème de menthe with ice in a mixing glass for 20 seconds. Strain over crushed ice in a rocks glass. Slap a sprig of mint and lay across the surface; tuck a thin pear slice alongside. Cool, summery, dry — the Alsace summer Stinger.

Stinger d'Été (Pear & Mint)
1922 Martini
40ml Pisco La Diablada
A Royal Sea
Acts of Violets
Adios MF
Build

30ml Gin
30ml Triple Sec
45ml Single Cream (Cream in a relationship isn’t any good for this recipe)
7ml Grenadine
Method

Place all ingredients in a shaker and dry shake. Add ice and mix it all up again. Strain into a chilled glass and garnish as desired. Recipe from The Big Book of Gin. Photo credit: @thepatronsaintofgin

Angel's Delight
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
Build

30ml London Dry Gin
30ml Blood Orange Liqueur
30ml Heavy Cream
15ml Lime Juice
15ml Lemon Juice
15ml Maraschino Cherry Syrup
3 dash Orange Flower Water
60ml Club Soda
Method

Add all ingredients except soda into a shaker. Dry shake for 2 mins, then add 4 small ice cubes and shake until fully dissolved. Pour club soda into a chilled Collins glass, then pour cocktail on top. Put drink in freezer for 3-4 minutes. Take out of freezer and pour remaining cocktail on to lift foam. Garnish with a dried citrus wheel.

Blood Orange Gin Fizz
Blorg
Blue Gin Sour
Blue Meanie
Blue Mum Margarita
Blueberry Margarita
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
Bossom Caresser
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
Chocolate Manhattan
Chocolate Negroni
Build

45ml Blanco Tequila
15ml Cointreau
22ml Simple Syrup
15ml Fresh Lime Juice
15ml Fresh Orange Juice
7ml Fresh Lemon Juice
Method

Rub outside rim of cocktail glass with lime wedge to moisten; roll in salt to coat rim of glass. Add all ingredients to a cocktail shaker filled with ice and shake vigorously. Strain into cocktail glass filled with fresh ice. Garnish as desired. Photo credit: @thepatronsaintofgin

Citrus Margarita
Classic Margarita
Confetti Margarita
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
Cucumber & Jalapeño Margarita
Cucumber Margarita
Damn the Weather
Devil's Own
Dr Jones

Inside the house

Vedrenne

Origin

Burgundy (Nuits-Saint-Georges), France
Established

1923
Style focus

Crème de cassis (Supercassis), fruit liqueurs