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On the palate
A unique recipe has characterised it for over many years. Its recipe is used as the basis of many cocktails. It is the result of an infusion of herbs, aromatic plants and fruit in alcohol, wine and water. It is still produced today with the same ingredients and following the confidential recipe. Recognise and appreciated worldwide, enjoy Bitter de Chambery chilled, with a twist of orange.
Cocktails
Cocktails with this bottle
Caffè Camparino, Milan — 1860s
Americano
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30 ml Campari
30 ml Distilleria Negroni Vermouth Rosso
Soda water, to topMethod
Build in a tall glass over ice. Add Campari and vermouth, top with soda. Stir gently. Garnish with an orange slice. The original aperitivo.
Paris, 1927 — Erskine Gwynne
Boulevardier
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Build
45 ml bourbon or rye
30 ml Campari
30 ml Distilleria Negroni Vermouth RossoMethod
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.
Classic cocktail showcasing Bas-Armagnac (Gascony)
Armagnac Boulevardier
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Build
45 ml Bas-Armagnac
30 ml Sweet vermouth
30 ml Italian bitter (Dolin Bitter or Three Foxes Triple Bitter)
Garnish: orange peelMethod
Stir all three with ice in a mixing glass for 25 seconds.
Strain over one large ice cube in a rocks glass.
Express a wide strip of orange peel over the surface; drop it in.
The armagnac brings dried-fruit warmth to a drink usually built on rye or bourbon.
Darroze, Bas-Armagnac (France)
Le Saint Aubin
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Build
30 ml Armagnac 4 ans biologic
30 ml Campari
30 ml red vermouthMethod
Fill the glass with ice.
Pour in 30 ml of Armagnac.
Add 30 ml of Campari and 30 ml of vermouth.
Top with ice and stir with a bar spoon.
Garnish with a grapefruit zest.
Distilleries et Domaines de Provence (Haute-Provence, France)
Absinthe Spritz
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Build
60 ml Campari (or Dolin Bitter)
30 ml Grande Absente
85 ml sparkling wine
1 citrus slice
SodaMethod
Build over ice in a wine glass.
Top with sparkling wine and a splash of soda.
Garnish with a citrus slice.
Distilleries et Domaines de Provence (Haute-Provence, France)
Barcelonette Negroni
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30 ml Noix de la Saint Jean
30 ml Campari (or Dolin Bitter)
30 ml mezcalMethod
Stir with ice.
Strain over a large cube.
Garnish with an orange twist.
Distilleries et Domaines de Provence (Haute-Provence, France)
Coffee Negroni
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Build
30 ml Gin XII Café
30 ml Campari (or Dolin Bitter)
30 ml sweet VermouthMethod
Stir with ice.
Strain over a large cube.
Garnish with an orange twist.
Distilleries et Domaines de Provence (Haute-Provence, France)
Mexican Peach Negroni
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Build
40 ml RinQuinQuin
20 ml Campari (or Dolin Bitter)
30 ml mezcalMethod
Stir with ice.
Strain over a large cube.
Garnish with a peach wedge.
Distilleries et Domaines de Provence (Haute-Provence, France)
Negroni (Elisir)
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Build
30 ml Gin XII
30 ml Campari
30 ml sweet vermouth
10 ml ElisirMethod
Stir with ice.
Strain over a large cube.
Garnish with an orange twist.
Distilleries et Domaines de Provence (Haute-Provence, France)
Nono Rosso
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50 ml Campari (or Dolin Bitter)
25 ml Farigoule de Forcalquier
20 ml grapefruit juice
Garnish with a raspberryMethod
Stir with ice.
Strain over a large cube.
Garnish with a raspberry.
Distilleries et Domaines de Provence (Haute-Provence, France)
Nutty Manhattan
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Build
45 ml bourbon
30 ml Noix de la St Jean
30 ml Campari (or Dolin Bitter)Method
Stir with ice.
Strain into a coupe.
Garnish with a cherry.
Distilleries et Domaines de Provence (Haute-Provence, France)
Nutty Negroni
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Build
30 ml Gin XII Café
30 ml Campari (or Dolin Bitter)
30 ml Noix de la Saint JeanMethod
Stir with ice.
Strain over a large cube.
Garnish with an orange peel.
Distilleries et Domaines de Provence (Haute-Provence, France)
Peach Americano
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Build
45 ml RinQuinQuin
45 ml Campari (or Dolin Bitter)
75 ml soda waterMethod
Build over ice in a tumbler.
Top with soda water.
Garnish with an orange slice.
Distilleries et Domaines de Provence (Haute-Provence, France)
Peach Negroni
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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.
Distilleries et Domaines de Provence (Haute-Provence, France)
Peach Negroni (Twist)
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Build
40 ml RinQuinQuin
20 ml Campari (or Dolin Bitter)
30 ml Gin XIIMethod
Stir with ice.
Strain over a large cube.
Garnish with a peach wedge.
Distilleries et Domaines de Provence (Haute-Provence, France)
Walnut Negroni
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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.
Signature cocktail featuring Dolin Bitter (Chambéry, Savoie)
Bitter & Tonic
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Build
50 ml Dolin Bitter
Premium tonic water to top (about 120 ml)
Garnish: large grapefruit wedgeMethod
Fill a balloon glass with ice.
Add the Dolin Bitter.
Top with chilled premium tonic water; stir once, gently.
Squeeze and drop a large grapefruit wedge into the glass.
Drier and far more bitter than a G&T — the Chambéry alternative to Italian bitters.
Signature cocktail featuring Dolin Bitter (Chambéry, Savoie)
Bitter Manhattan
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Build
45 ml Rye whisky
15 ml Dolin Bitter
20 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry, orange peelMethod
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.
From the same house
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