Prefer to order by phone? +61 7 3854 0407
Prefer to order by phone? +61 7 3854 0407
Cocktails
Cocktails with this bottle
Amber Cooler
View recipe Hide recipe
Build
40 ml rum
30 ml VEDRENNE Apricot Liqueur - 15%
10 ml fresh lemon juice
100 ml lemon sodaMethod
Shake all the ingredients with ice except the lemon soda. Pour in a glass and top up with the soda.
Blue Hawaiian
View recipe Hide recipe
Build
50 ml rum
20 ml VEDRENNE Blue Curacao Liqueur - 25%
20 ml coconut cream
90 ml pineapple juiceMethod
Shake all the ingredients. Strain into a glass filled with ice cubes.
Classic cocktail featuring Gabriel Boudier, Dijon (France)
Blackberry Sour
View recipe Hide recipe
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 zestMethod
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.
Classic cocktail featuring Gabriel Boudier, Dijon (France)
Hotel Nacional Special
View recipe Hide recipe
Build
60 ml White rum (lightly aged works too)
15 ml Apricot Brandy liqueur
30 ml Fresh pineapple juice
15 ml Fresh lime juice
7 ml Cane (demerara) syrup
Garnish: lemon twist, dash of AngosturaMethod
Shake all ingredients with ice hard for 12 seconds.
Double-strain into a chilled coupe.
Express a lemon twist over the top and add a single dash of Angostura on the surface.
Distilleries et Domaines de Provence (Haute-Provence, France)
Centenary
View recipe Hide recipe
Build
20 ml Orange Colombo
20 ml Vermouth de Forcalquier
30 ml dark rum
3 drops cocoa bitterMethod
Stir all ingredients with ice.
Strain over a large cube in a rocks glass.
Garnish with an orange twist.
Distilleries et Domaines de Provence (Haute-Provence, France)
JP's Swizzle
View recipe Hide recipe
Build
20 ml aged rum
15 ml Gin XII Café
15 ml pineapple juice
15 ml lemon juice
5 ml orgeat (almond syrup)
Banana pureeMethod
Swizzle all ingredients with crushed ice.
Garnish with a pineapple frond.
Distilleries et Domaines de Provence (Haute-Provence, France)
La Fille de 18h12
View recipe Hide recipe
Build
40 ml rum
20 ml Douce
40 ml pear puree
20 ml cinnamon syrup
20 ml lime juiceMethod
Shake with ice.
Double-strain into a coupe.
Garnish with a pear slice.
