Distilleries et Domaines de Provence GIN XII Dry gin 42% 700ml

Build

30 ml Gin XII
20 ml Absente fluo
20 ml St Germain
20 ml lemon juice

Method

Shake with ice.
Double-strain into a coupe.
Garnish with a lemon zest.

Build

50 ml Old Tom gin
20 ml Dolin Vermouth Dry
2 drops Bitter-Truth orange bitters
Orange peel

Method

Stir with ice in a mixing glass.
Strain into a chilled Martini glass.
Garnish with a flamed orange peel.

Build

60 ml Gin XII
22.5 ml lemon juice
15 ml basil syrup
Top with Prosecco

Method

Shake gin, lemon and basil syrup with ice.
Strain into a chilled flute and top with Prosecco.
Garnish with a basil leaf.

Build

30 ml London Dry Gin
30 ml Bonal Gentiane-Quina
22 ml Lillet Blanc (or Dolin Blanc)
4 dashes eucalyptus bitters (optional)
Lemon twist for garnish

Method

Stir with ice in a mixing glass.
Strain into a short tumbler over fresh ice.
Garnish with a lemon twist.

Build

50 ml Gin XII Café
20 ml triple sec
15 ml lemon juice
2 barspoons of peach jam

Method

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

Build

30 ml Old Tom gin
20 ml orange juice
10 ml Dolin Vermouth Dry
10 ml Dolin Vermouth Rouge
Maraschino cherry

Method

Shake all ingredients with ice.
Strain into a chilled Martini glass.
Garnish with a maraschino cherry.

Build

30 ml Gin XII
30 ml Douce
15 ml Licor 43
15 ml lemon juice
60 ml cucumber juice
1 dash chocolate bitters

Method

Shake with ice.
Strain into a chilled coupe.
Garnish with cucumber.

Build

25 ml Gin XII
25 ml RinQuinQuin peach aperitif
60 ml provençal herbs cordial (thyme, rosemary, lavender, sage)

Method

Shake with ice.
Strain into a coupe.
Garnish with a sprig of fresh herbs.

Build

30 ml Gin XII Café
30 ml Campari (or Dolin Bitter)
30 ml sweet Vermouth

Method

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

Build

30 ml gin
30 ml Absente fluo
15 ml lime juice
1 muddled kiwi
Top with cucumber soda

Method

Muddle kiwi.
Add gin, Absente fluo, lime and ice; shake.
Strain into a highball; top with cucumber soda.

Build

30 ml Douce
20 ml Gin XII
20 ml lime juice
10 ml syrup
2 dashes chocolate bitters

Method

Shake with ice.
Double-strain into a coupe.
Garnish with an orange peel.

Build

20 ml Farigoule de Forcalquier
20 ml dry vermouth
30 ml gin

Method

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

Build

30 ml Gin XII Coffee
30 ml Orange Colombo
30 ml Noix de la Saint Jean
10 ml Elisir

Method

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

Build

60 ml Gin XII Café
30 ml cooled espresso
10 ml honey syrup

Method

Shake hard with ice.
Double-strain into a chilled coupe.
Garnish with three coffee beans.

Build

50 ml Gin XII Café
15 ml agave syrup
20 ml cranberry juice
20 ml pomegranate juice
20 ml espresso coffee

Method

Shake with ice.
Strain into a chilled coupe.
Garnish with coffee beans.

Build

45 ml Gin XII
20 ml ginger liqueur
15 ml Luxardo Maraschino liqueur
30 ml freshly squeezed lime
1 dash Grande Absente

Method

Shake with ice.
Double-strain into a coupe.
Garnish with a lime twist.

Build

25 ml Gin XII
25 ml Gentiane de Lure
20 ml lemon juice
20 ml simple syrup
5 dashes Absente

Method

Shake all ingredients with ice.
Double-strain into a coupe.
Garnish with a lemon zest.

Build

60 ml Gin XII
30 ml pineapple juice
15 ml lemon juice
8 ml triple sec
8 ml simple syrup

Method

Shake with ice.
Strain into a chilled coupe.
Garnish with a pineapple wedge.

Build

45 ml Gin XII Café
10 ml honey syrup
30 ml cooled Espresso
10 ml Farigoule de Forcalquier

Method

Shake hard with ice.
Double-strain into a coupe.
Garnish with thyme sprig.

Build

20 ml aged rum
15 ml Gin XII Café
15 ml pineapple juice
15 ml lemon juice
5 ml orgeat (almond syrup)
Banana puree

Method

Swizzle all ingredients with crushed ice.
Garnish with a pineapple frond.

Build

30 ml Gin XII
20 ml Noix de la St Jean
10 ml sweet vermouth
2 dashes orange bitters

Method

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

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

30 ml Gin XII
20 ml Absente
15 ml lime juice
1 muddled kiwi
Top with soda

Method

Muddle kiwi in a shaker.
Add gin, Absente, lime juice and ice; shake.
Strain into a highball; top with soda.

Build

20 ml Elisir
20 ml Gin XII
20 ml maraschino
20 ml lime juice

Method

Shake with ice.
Double-strain into a coupe.
Garnish with a brandied cherry.

Build

50 ml Old Tom gin
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 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

20 ml Gin XII
70 ml RinQuinQuin peach aperitif
20 ml rose syrup
20 ml lime juice
70 ml sparkling water

Method

Build over ice in a tall glass.
Top with sparkling water.
Garnish with rose petals.

Build

30 ml Gin XII
30 ml Campari
30 ml sweet vermouth
10 ml Elisir

Method

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

Build

30 ml Gin XII Café
30 ml Campari (or Dolin Bitter)
30 ml Noix de la Saint Jean

Method

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

Build

40 ml London Dry gin
20 ml Dolin Vermouth Dry
10 ml Crème de Cassis
Lemon peel

Method

Stir with ice in a mixing glass.
Strain into a chilled Martini glass.
Garnish with a lemon peel.

Build

40 ml RinQuinQuin
30 ml Gin XII
20 ml Campari (or Dolin Bitter)

Method

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

Build

40 ml RinQuinQuin
20 ml Campari (or Dolin Bitter)
30 ml Gin XII

Method

Stir with ice.
Strain over a large cube.
Garnish with a peach wedge.

Build

30 ml Absente
30 ml elderflower liqueur
30 ml Gin XII
22 ml pineapple juice
15 ml lemon juice

Method

Shake with ice.
Double-strain into a coupe.
Garnish with a pineapple leaf.

Build

50 ml Gin XII
10 ml Pastis Henri Bardouin
15 ml lemon juice
20 ml rosemary syrup
1 slice of cucumber
1 egg white
2 dashes natural rosemary extract

Method

Dry-shake all ingredients.
Re-shake with ice.
Double-strain into a chilled coupe.
Garnish with cucumber and rosemary.

Build

30 ml RinQuinQuin
30 ml Gentiane de Lure
30 ml Gin XII

Method

Stir with ice.
Strain over a large cube.
Garnish with a peach slice.

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 Gin XII
30 ml Orange Colombo
30 ml sweet vermouth

Method

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

Build

30 ml Farigoule de Forcalquier
30 ml Gin XII
30 ml lime juice
20 ml simple syrup
60 ml sparkling water

Method

Shake first four ingredients with ice.
Strain into a chilled glass; top with sparkling water.
Garnish with thyme.

Build

50 ml Gin XII
15 ml RinQuinQuin peach aperitif
25 ml lemon juice
0.25 ml Absente
10 ml simple syrup
Egg white

Method

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

Build

30 ml Gin XII
20 ml Farigoule de Forcalquier
20 ml rose syrup
20 ml lime juice
60 ml cucumber juice
Top with tonic water

Method

Build over ice in a wine glass.
Top with tonic.
Garnish with cucumber.

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

60 ml Gin XII
30 ml fresh lemon juice
20 ml hibiscus syrup
3 dashes rose bitters
1 egg white

Method

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

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

30 ml Gin XII
30 ml Noix de la St Jean
30 ml Campari (or Dolin Bitter)

Method

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

Build

30 ml Gin XII
30 ml Gentiane de Lure
30 ml RinQuinQuin peach aperitif

Method

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

Build

30 ml Gentiane de Lure
30 ml white vermouth
30 ml Gin XII

Method

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

Build

30 ml RinQuinQuin
30 ml white vermouth
30 ml Gin XII

Method

Stir with ice.
Strain over a large cube.
Garnish with a peach wedge.

Build

30 ml Gentiane de Lure
30 ml thyme infused Gin XII
30 ml Lillet Blanc (or Dolin Vermouth Blanc)

Method

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

Build

40 ml Gin XII Café
30 ml espresso
15 ml ginger syrup
15 ml lime juice
1 egg white

Method

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