Vedrenne Maraschino Liqueur 25% 700ml

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

60 ml Rye whiskey
25 ml Sweet vermouth
10 ml Cherry liqueur (Maraschino)
5 ml Absente (for the rinse)
Garnish: brandied cherry

Method

Rinse a chilled coupe with absente; discard the excess.
In a mixing glass, stir rye, sweet vermouth and cherry liqueur with ice for 20 seconds.
Strain into the rinsed coupe.
Garnish with a brandied cherry on a pick.

Build

45 ml Dry gin
45 ml Dry vermouth
5 ml Maraschino liqueur
5 ml Absente (for the rinse)
2 dashes Orange bitters
Garnish: lemon twist, brandied cherry

Method

Rinse a chilled coupe with absente; discard the excess.
Stir gin, dry vermouth, maraschino and orange bitters with ice for 25 seconds.
Strain into the rinsed coupe.
Express a lemon twist over the top and drop in a cherry.

Build

60 ml Bas-Armagnac
10 ml Triple Sec
5 ml Maraschino liqueur
10 ml Fresh lemon juice
2 dashes Angostura bitters
Garnish: sugar-rimmed coupe, long spiral of lemon peel

Method

Rim a chilled coupe with caster sugar; carefully line the inside with a long spiral of lemon peel.
Shake armagnac, triple sec, maraschino, lemon juice and bitters with ice for 8-10 seconds.
Double-strain into the prepared coupe.
Serve straight up — the peel and sugar rim are the architecture.

Build

60 ml Bas-Armagnac (VSOP)
5 ml Maraschino liqueur
5 ml Rich (2:1) demerara syrup
2 dashes Angostura bitters
2 dashes absinthe
Garnish: lemon twist

Method

Combine all ingredients in a mixing glass with ice.
Stir for 25-30 seconds until very cold and slightly diluted.
Strain into a chilled rocks glass — neat, no ice.
Express and discard a lemon twist over the surface.