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

45 ml bourbon or rye
30 ml Campari
30 ml Distilleria Negroni Vermouth Rosso

Method

Stir all ingredients with ice for 25 seconds. Strain into a chilled coupe or rocks glass over ice. Garnish with an orange peel or brandied cherry.

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

60 ml Blended Scotch (or rye)
5 ml Absinthe (Absente 55)
20 ml Fresh lemon juice
10 ml Fresh lime juice
10 ml Simple syrup
1 fresh egg white
Soda water to top (about 60 ml)
Garnish: lemon wheel

Method

Dry-shake whisky, absinthe, citrus, syrup and egg white (no ice) for 15 seconds. Add ice and shake hard for another 10 seconds. Strain into a chilled fizz glass and top with chilled soda. Garnish with a lemon wheel.

Build

60 ml Rye whiskey
25 ml Sweet vermouth
10 ml Cherry liqueur (Maraschino)
5 ml Absente (for the rinse)
Garnish: brandied cherry

Method

Rinse a chilled coupe with absente; discard the excess. In a mixing glass, stir rye, sweet vermouth and cherry liqueur with ice for 20 seconds. Strain into the rinsed coupe. Garnish with a brandied cherry on a pick.

Build

30 ml Bas-Armagnac (substituted for cognac)
30 ml Rye whisky
30 ml Sweet vermouth
5 ml Bénédictine (or herbal liqueur)
1 dash Peychaud's bitters
1 dash Angostura bitters
Garnish: lemon peel, brandied cherry

Method

Combine armagnac, rye, sweet vermouth, herbal liqueur and both bitters in a mixing glass with ice. Stir for 25-30 seconds. Strain over one large ice cube in a rocks glass. Express a lemon peel; garnish with a brandied cherry.

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 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

60 ml Aged cachaça
1 sugar cube (or 7 ml rich demerara syrup)
2 dashes Angostura bitters
1 dash orange bitters
Garnish: orange peel

Method

Place sugar in a rocks glass and soak with both bitters. Crush gently and add a splash of cachaça to dissolve. Add a large ice cube and the rest of the cachaça. Stir gently for 10 seconds. Express an orange peel over the surface and drop it in.

Build

60 ml Aged cachaça
25 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: cocktail cherry, orange peel

Method

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

Build

60 ml Cachaça (white or aged)
25 ml Fresh lime juice
20 ml Simple syrup
1 fresh egg white
Garnish: 3 drops Angostura bitters

Method

Dry-shake all ingredients without ice for 10 seconds — the egg white needs the agitation. Add ice and shake hard for another 10 seconds. Double-strain into a chilled coupe. Float 3 drops of Angostura on the foam.

Build

250 ml Cachaça (white or lightly aged)
100 g Brown sugar
1 orange (zest in strips + juice)
1 cinnamon stick
3 whole cloves
2 cm Fresh ginger (sliced)
150 ml Water
Garnish: cinnamon stick, orange wheel

Method

Combine sugar, orange juice and zest, cinnamon stick, cloves, ginger and water in a saucepan. Bring to a gentle simmer for 5-10 minutes — do not boil hard. Add the cachaça and warm through for 1 minute (the alcohol burns off slightly — stir once). Strain into heatproof mugs. Garnish each with a cinnamon stick and an orange wheel. Serves 4. The winter mulled cachaça served at Festa Junina.

Build

50 ml Cachaça (white or lightly aged)
25 ml Sweet vermouth (or amaro for the bittersweet variant)
Garnish: orange peel

Method

Stir cachaça and vermouth (or amaro) with ice for 20 seconds. Strain into a small chilled rocks glass — neat or over a single large ice cube. Express an orange peel over the surface. Literal translation: 'rooster's tail'. The classic Brazilian aperitif.

Build

30 ml Absente Fluo
30 ml whisky
20 ml lemon juice
10 ml simple syrup
1 egg white

Method

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

Build

30 ml Japanese whisky
15 ml RinQuinQuin
Top with tonic

Method

Build over ice in a highball. Top with tonic and stir gently.

Build

50 ml American whiskey (rye or bourbon)
20 ml Dolin Vermouth Rouge
3 drops Bitter-Truth aromatic bitters
Maraschino cherry

Method

Stir with ice in a mixing glass. Strain into a chilled Martini glass. Garnish with a maraschino cherry.

Build

30 ml RinQuinQuin
30 ml whisky
30 ml Aperol
1 slice of peach

Method

Stir all ingredients with ice. Strain over a large ice cube in a rocks glass. Garnish with a slice of peach.

Build

60 ml bourbon or rye whiskey
30 ml Noix de la St Jean
2 dashes Orange bitters

Method

Stir with ice. Strain over a large cube. Garnish with an orange peel.

Build

22 ml gin
22 ml rye whiskey
22 ml Amaro Meletti
22 ml Bonal Gentiane-Quina
1 dash Bittermens Tiki bitters

Method

Stir with ice. Strain into a chilled coupe. Garnish with an orange peel.

Build

30 ml Gentiane de Lure
30 ml scotch whisky
10 ml sweet Vermouth

Method

Stir with ice. Strain over a large cube. Garnish with a lemon peel.

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

30 ml dry vermouth
15 ml Génépi
15 ml rye spirit
5 ml Scotch whisky

Method

Stir with ice. Strain into a chilled coupe. Garnish with a lemon twist.

Build

40 ml whisky
30 ml Noix de la St Jean
1 barspoon maple syrup
3 dashes Peychaud's Bitters

Method

Stir with ice. Strain over a large cube. Garnish with a lemon peel.

Build

45 ml Rye whisky
15 ml Dolin Bitter
20 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry, orange peel

Method

Stir rye, Dolin Bitter, sweet vermouth and bitters in a mixing glass with ice for 25-30 seconds. Strain into a chilled coupe. Garnish with a brandied cherry and an expressed orange peel. The Dolin Bitter brings a bitter-orange spine to the rye — closer to a Red Hook than a straight Manhattan.