Distilleries et Domaines de Provence Vermouth Forcalquier 18% 750ml

Build

60 ml Vermouth de Forcalquier
60 ml chilled Champagne
1 orange twist

Method

Build into a chilled flute or coupe.
Garnish with an orange twist.

Build

20 ml Orange Colombo
20 ml Vermouth de Forcalquier
30 ml dark rum
3 drops cocoa bitter

Method

Stir all ingredients with ice.
Strain over a large cube in a rocks glass.
Garnish with an orange twist.

Build

35 ml mezcal
25 ml Vermouth de Forcalquier
10 ml vanilla syrup
10 ml coconut syrup

Method

Stir with ice.
Strain into a chilled coupe.
Garnish with a vanilla bean.

Build

50 ml Gin XII
15 ml Vermouth de Forcalquier
1 dash Absinthe (Grande Absente)

Method

Stir with ice.
Strain into a chilled coupe.
Garnish with a rosemary sprig.

Build

45 ml Gentiane de Lure
45 ml Vermouth de Forcalquier
75 ml soda water

Method

Build over ice in a tumbler.
Top with soda water.
Garnish with a lemon twist.

Build

30 ml Gentiane de Lure
30 ml Vermouth de Forcalquier
30 ml Gin XII Citrum

Method

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

Build

70 ml Vermouth de Forcalquier
30 ml grapefruit juice
20 ml cordial raspberry and rose
Top with grapefruit soda

Method

Build over ice in a wine glass.
Top with grapefruit soda.
Garnish with a grapefruit slice.

Build

30 ml Vermouth de Forcalquier
20 ml lemon juice
80 ml rosé wine
80 ml ginger beer
30 ml grapefruit juice

Method

Build over ice in a large wine glass.
Stir gently and garnish with a lemon wheel.

Build

30 ml Vermouth de Forcalquier
30 ml RinQuinQuin peach aperitif
30 ml Gin XII

Method

Stir with ice.
Strain into a chilled coupe.
Garnish with a thyme sprig.

Build

30 ml Gin XII
30 ml Vermouth de Forcalquier
30 ml Gentiane de Lure
Grande Absente rinse

Method

Rinse the glass with Grande Absente.
Stir gin, vermouth and Gentiane with ice; strain into the rinsed glass.
Garnish with a lemon twist.

Build

45 ml RinQuinQuin
45 ml Vermouth de Forcalquier
75 ml soda water

Method

Build over ice in a tumbler.
Top with soda water.
Garnish with a peach slice.

Build

30 ml Vermouth de Forcalquier
20 ml Grande Absente
10 ml cucumber syrup
10 ml yuzu juice
1 dash mint bitters

Method

Shake with ice.
Double-strain into a coupe.
Garnish with a cucumber slice.