Build

45 ml vodka
30 ml dark crème de cacao
15 ml fresh cream

Method

Shake all ingredients hard with ice. Double strain into a cocoa-rimmed chilled coupe. Garnish with chocolate shavings.

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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.

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50 ml vodka
15 ml crème de framboise
60 ml fresh pineapple juice

Method

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

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30 ml vodka
30 ml triple sec
30 ml fresh lime juice

Method

Shake all ingredients with ice. Strain into a chilled coupe. Garnish with a lime wheel.

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50 ml vodka
25 ml fresh lemon juice
20 ml triple sec
10 ml sugar syrup

Method

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

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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.

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50 ml vodka
25 ml lychee liqueur
15 ml fresh lime juice

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lychee on a pick.

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50 ml vodka
15 ml fresh lime juice
Top with ginger beer (~120 ml)

Method

Build in a chilled copper mug over fresh ice. Add vodka, lime and top with ginger beer. Stir gently. Garnish with a lime wedge and a sprig of mint.

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50 ml vanilla vodka (or vodka + dash vanilla)
30 ml passion fruit purée (or 1/2 fresh passion fruit)
15 ml passion fruit liqueur
10 ml fresh lime juice
10 ml vanilla sugar syrup
60 ml chilled Champagne (served on the side)

Method

Shake the first five ingredients hard with ice. Double strain into a chilled coupe. Float half a passion fruit on top. Serve with a small shot glass of chilled Champagne alongside.

Build

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

Method

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

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60 ml vodka
10 ml dry vermouth

Method

Stir all ingredients with ice until very cold (or shake, if you must). Strain into a chilled coupe. Garnish with a lemon twist or an olive.

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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.

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50 ml vodka
30 ml VEDRENNE Coffee Liqueur - 21%
40 ml espresso

Method

Shake all the ingredients together. Double strain in a chilled cocktail glass. Garnish with espresso beans.

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40 ml vodka
30 ml VEDRENNE Elderflower Liqueur - 20%
15 ml lime juice
70 ml sparkling water

Method

Shake all the ingredients except sparkling water. Strain into a tumbler filled with ice, top up with sparkling water. Garnish with a lime peel.

Build

40 ml vodka
30 ml VEDRENNE Green Melon Liqueur - 15%
15 ml lime juice
60 ml sparkling water

Method

Shake all the ingredients except sparkling water. Strain in a tumbler filled with ice. Add the sparkling water.

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30 ml vodka
20 ml VEDRENNE Rose Liqueur - 18%
10 ml lime juice
sparkling wine

Method

Shake all the ingredients except the sparkling wine. Double strain in a Champagne glass and top up with the sparkling wine.

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30 ml VEDRENNE Strawberry Liqueur - 15%
40 ml vodka
120 ml grapefruit juice

Method

Blend with a shaker and strain. Pour the mixture into a long drink glass filled with ice cubes. Garnish with a strawberry or a sprig of fresh thyme.

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30 ml VEDRENNE Vanilla Liqueur - 20%
30 ml vodka
10 ml VEDRENNE Green Apple Liqueur - 18%

Method

Shake all the ingredients and pour into a cocktail glass.

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20 ml VEDRENNE Vanilla Liqueur - 20%
25 ml vodka
ginger ale

Method

Mix with ice in a 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.