Salers Liqueur de Gentiane (Gentian) 16% 1000ml

Build

30 ml mezcal
20 ml Gentiane de Lure
20 ml umeshu (Japanese plum wine)

Method

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

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

45 ml Dolin Blanc Vermouth de Chambéry
45 ml Bonal Gentiane-Quina
90 ml tonic water

Method

Build over ice in a double rocks glass.
Stir gently.
Garnish with a grapefruit twist.

Build

30 ml pomegranate juice
20 ml Orange Colombo or Lillet Blanc
10 ml Gentiane de Lure
60 ml cider
Top with sparkling water

Method

Build over ice in a wine glass.
Top with sparkling water.
Garnish with cinnamon stick.

Build

50 ml Gentiane de Lure
15 ml green Chartreuse (or Dolin Génépi Chamois)
5 ml simple syrup

Method

Shake vigorously with ice.
Double-strain into a chilled coupe.
Garnish with a lemon peel.

Build

10 ml soda
40 ml Gentiane de Lure
10 ml elderflower liqueur
90 ml Champagne or sparkling wine

Method

Build over ice in a wine glass.
Top with Champagne and soda.
Garnish with an orange peel.

Build

40 ml Gentiane de Lure
20 ml elderflower liqueur
80 ml prosecco
20 ml soda water

Method

Build over ice in a wine glass.
Top with prosecco.
Garnish with elderflowers.

Build

40 ml Gentiane de Lure
10 ml elderflower liqueur
90 ml sparkling wine
10 ml soda water

Method

Build over ice in a wine glass.
Stir gently.
Garnish with a lemon 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

30 ml Gentiane de Lure
25 ml mezcal
25 ml Génépi
25 ml lime juice
15 ml pineapple juice

Method

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

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

30 ml Del Maguey Vida (or Verde Momento Mezcal)
30 ml Bonal Gentiane-Quina
30 ml Cynar
1 dash Mole bitters

Method

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

Build

45 ml RinQuinQuin
45 ml Gentiane de Lure
75 ml soda water

Method

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

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 Gentiane de Lure
30 ml scotch whisky
10 ml sweet Vermouth

Method

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

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 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 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

22 ml cognac
22 ml Bonal Gentiane-Quina
22 ml curaçao
22 ml lemon juice
Absinthe rinse coupe

Method

Rinse a coupe with absinthe.
Shake remaining ingredients with ice.
Strain into the rinsed coupe.