Vedrenne Liqueur Triple Sec (White Curacao) 35% 700ml

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

45 ml Bas-Armagnac (VSOP)
22 ml Triple Sec
22 ml Fresh lemon juice
Garnish: lemon twist, sugar rim (optional)

Method

Optionally rim the glass with caster sugar.
Shake armagnac, triple sec and lemon juice hard with ice for 10 seconds.
Double-strain into a chilled coupe.
Express a lemon twist over the surface.
The Sidecar is canonically cognac — armagnac swaps in a drier, more rustic spine.

Build

40 ml Vodka (citrus or plain)
15 ml Triple Sec
30 ml Cranberry juice
15 ml Fresh lime juice
Garnish: flamed orange peel

Method

Shake all four with ice hard for 15 seconds — the drink should be ice cold.
Double-strain into a chilled coupe.
Express and flame a strip of orange peel over the top, then drop it in.

Build

50 ml Tequila Blanco (100% agave)
20 ml Triple Sec
15 ml Fresh lime juice
Garnish: salt rim, lime wheel

Method

Rim half the glass with salt (rub a lime wedge along the outside, dip in salt).
Shake all liquids with ice for 10 seconds.
Strain into the prepared glass — over fresh ice or up in a coupe.
Garnish with a lime wheel.

Build

45 ml Cognac
22 ml Triple Sec
22 ml Fresh lemon juice
Garnish: lemon twist, sugar rim (optional)

Method

Optionally rim the glass with caster sugar.
Shake all ingredients with ice for 10 seconds.
Double-strain into a chilled coupe.
Express a lemon twist over the surface and either drop it in or discard.

Build

40 ml Dry gin
30 ml Triple Sec
20 ml Fresh lemon juice
1 fresh egg white (optional but classic)
Garnish: lemon twist

Method

If using egg white, dry-shake all ingredients (no ice) for 10 seconds first.
Add ice and shake hard for another 10 seconds.
Double-strain into a chilled coupe.
Express a lemon twist over the foam.

Build

50 ml Armagnac Grand Assemblage — 12 ans
20 ml Cointreau (or triple sec)
20 ml fresh lime juice
1 spoon of honey

Method

Pour all the ingredients into a shaker filled with ice cubes.
Shake vigorously for 15 seconds.
Strain into a martini glass.
Garnish with a lemon zest-wedge.

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

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 Douce
30 ml triple sec
1.5 ml lemon juice

Method

Shake with ice.
Strain into a chilled coupe.
Garnish with a lemon zest.

Build

30 ml scotch whisky
30 ml RinQuinQuin
15 ml Cointreau (or Triple Sec)
30 ml lemon juice
7 ml simple syrup

Method

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