Vermouth, in three traditions.

Build

30 ml Campari
30 ml Distilleria Negroni Vermouth Rosso
Soda water, to top

Method

Build in a tall glass over ice. Add Campari and vermouth, top with soda. Stir gently. Garnish with an orange slice. The original aperitivo.

Build

60 ml gin
15 ml lemon juice
10 ml VEDRENNE Marasquin Liqueur - 25%
5 ml VEDRENNE Violet Liqueur - 18%

Method

Shake all the ingredients. Strain into a cocktail glass.

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

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

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

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

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

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

30 ml Absinthe (Absente 55)
30 ml Orgeat (or almond liqueur — Amandine)
30 ml Heavy cream (or half-and-half)
1 fresh egg white
3 drops Orange flower water (optional, traditional)
Garnish: mint sprig

Method

Dry-shake all ingredients (no ice) for 15 seconds to whip the egg and emulsify the cream. Add ice and shake hard for another 12 seconds. Double-strain into a chilled small wine glass or coupe. Garnish with a slapped mint sprig.

Build

45 ml Dry gin
22 ml Dry vermouth
10 ml Crème de Violette
2 dashes Absinthe (Absente 55)
Garnish: lemon twist

Method

Stir all four with ice in a mixing glass for 20 seconds. Strain into a chilled cocktail glass. Express a lemon twist over the top and discard.

Build

45 ml Absinthe (Absente 55)
25 ml Fresh lemon juice
10 ml Simple syrup
Garnish: lemon twist

Method

Shake absinthe, lemon and syrup with ice hard for 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the top. Adjust syrup to taste — Absente 55 is sweeter than vintage absinthe, so start with 8-10 ml.

Build

15 ml Absinthe (Absente 55 or Grande Absente 69)
Brut Champagne to top (about 120 ml, well chilled)
Garnish: lemon twist (optional)

Method

Pour the absinthe into the bottom of a chilled flute or coupe. Top very slowly with Champagne — the louche builds as it pours. Hemingway's original instruction: drink three to five of these, slowly. No need to stir; the cloudy opalescence is the drink.