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.

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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.

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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

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.

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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

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

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

40 ml Vodka
20 ml Orange Colombo
20 ml cranberry juice
20 ml strawberry puree
20 ml raspberry purée
Juice of half a lime
20 ml honey

Method

Shake all ingredients with ice. Double-strain into a chilled coupe. Garnish with a strawberry slice.

Build

6 fresh mint leaves
1 dose Absente fluo
1 dose vodka
½ dose lemon juice
¼ dose sugar
4 drops orange bitters

Method

Muddle mint. Add other ingredients and ice; shake. Double-strain into a coupe.

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45 ml Farigoule de Forcalquier
30 ml vodka
30 ml lemon juice
20 ml hibiscus syrup

Method

Shake with ice. Double-strain into a coupe. Garnish with a hibiscus flower.

Build

25 ml vodka
25 ml RinQuinQuin
50 ml white peach puree
10 ml peach syrup
10 ml lemon juice
1 pipette Foamee (vegan egg white)

Method

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

Build

40 ml vodka
60 ml Orange Colombo
80 ml raspberry juice
1 dash plum bitters
1 dash lemon juice
Top with Champagne

Method

Shake the vodka, Orange Colombo, raspberry juice and bitters with ice. Strain into a wine glass over fresh ice. Top with Champagne.

Build

65 ml vodka
5 ml Dolin Vermouth Dry
Green olive or lemon peel

Method

Stir with ice in a mixing glass. Strain into a chilled Martini glass. Garnish with a green olive.