Recipes

The is a limitless variety of cockatils that can be made using Cadra Noir products. Below is a sample of our favorites. If you're looking for cocktails for a specific product, use the dropdown below.

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1931

Ingredients

1.5 oz Pisco Control C
½ oz mezcal
¾ oz orgeat
¾ oz fresh lime juice
2 dashes of Mole Bitters
1 dash of Angostura Bitters

Preparation

Combine ingredients in mixing glass, shake, then double strain into chilled coupe. No garnish.
  
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2nd Base

Ingredients

Junior Ryan, Clyde Common, Portland, OR
1½ oz vodka (Junior prefers Monopolowa)
½ oz Combier Creme de Pamplemousse rose
½ oz fresh grapefruit juice
½ oz fresh lime juice
½ oz quinine syrup
1 dash Peychauds Bitters

Preparation

Combine all ingredients in a mixing glass, shake with ice, then strain into a chilled cocktail glass.
  
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47 Degrees North

Ingredients

1½ oz Original Combier
¾ oz fresh lime juice
½ oz Combier Cassis
8 dashes of Angostura bitters

Preparation

Combine all ingredients in mixing glass, shake vigorously with ice, then strain into chilled martini glass. Garnish with lemon rind.
  
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Ablemarle Fizz (classic)

Ingredients

2 oz gin
1 oz fresh lemon juice
½ Combier Framboise
½ oz simple syrup

Preparation

Combine all ingredients in mixing glass with ice then shake. Strain into Collins glass with fresh ice, top with soda water. Garnish with lemon wheel.
  
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Adoration of the Tiki

Ingredients

1 oz Appleton Estate Reserve Rum
1 oz Combier Pamplemousse Rose
½ oz fresh lime juice
1 dash grapefruit bitters
1 bar spoon of absinthe (for float)

Preparation

Combine all ingredients in mixing tin, shake with ice, then strain into chilled cocktail glass. Top with soda and add absinthe as float for garnish.
  
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Americano Rouge

Ingredients

1 oz Rouge Cherry Liqueur
1 oz Dolin Blanc vermouth

Preparation

Combine all ingredients in mixing beaker, stir, then strain and serve up; garnish with lemon peel.
  
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Angela's Surprise

Ingredients

1½ oz London dry gin
½ oz Combier Kummel
½ oz fresh lime juice
½ oz vanilla syrup (1:1 vanilla to water)
½ oz Jeppson's Malort Liqueur
½ oz simple syrup with dash of salt

Preparation

Add all ingredients in a mixing glass, shake with ice, then fine strain into chilled cocktail glass. No garnish.
  
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Basil Bramble

Ingredients

1½ oz gin (Danny prefers North Shore Gin)
½ oz fresh lemon juice
½ oz Combier Crème de Müre
½ oz simple syrup

Preparation

Combine gin, lemon juice and simple syrup in an ice-filled mixing glass. Shake well and strain into an ice-filled Collins glass. Float Crème de Mü over the top. Garnish with a basil leaf.
  
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Basilico

Ingredients

3-4 basil leaves
1.5 oz Pisco Control C
½ oz Combier Pêche de vigne
¾ oz fresh lime juice
½ oz simple syrup
1 egg white

Preparation

Combine ingredients, shake without ice to incorporate. Add ice, shake again, then fine strain into chilled coupe. Garnish with smacked basil leaf.
  
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Battle for Puebla

Ingredients

1½ oz Illegal Mezcal Joven
½ oz Original Combier
½ oz St. Germain Elderflower Liqueur
½ oz agave syrup (1:1 agave to water)
1 oz fresh lime juice
1 poblano pepper sliced and muddled

Preparation

Add all ingredients in a mixing glass, shake with ice, then double strain into chilled cocktail glass.
  
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Beau Geste

Ingredients

3 grinds fresh cracked pepper
2 oz rye whiskey (preferably Rittenhouse)
½ Campari
½ oz Combier Pamplemousse Rose
2 dashes Xocolatl Mole Bitters (chocolate, cinnamon and spices)

Preparation

Combine all ingredients in mixing beaker with ice, stir, then strain into chilled cocktail glass. Garnish with orange peel.
  
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Biscayne

Ingredients

1 oz london dry gin
½ oz light rum
½ oz Combier Pamplemousse Rose
½ oz fresh lime juice

Preparation

Combine all ingredients in mixing glass with ice, shake, then strain into chilled cocktail glass. Garnish with lime peel.
  
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Blackberry Bourbon Sour

Ingredients

1½ oz bourbon
½ oz Combier Creme de Müre
½ oz fresh lemon juice
½ oz 2:1 Demerara syrup (2 parts sugar: 1 part water)

Preparation

Combine all ingredients in mixing glass with ice, shake vigorously, then strain into chilled rocks glass over fresh ice. Garnish with orange wheel and black cherry.
  
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Blackberry Demi Tasse

Ingredients

serve warm
¾ oz cognac
¾ oz Combier Mûre
1 tbsp. blackberry jam
½ oz water
¼ oz fresh lemon juice

Preparation

Combine all ingredients over stove, heat (do not boil), then pour in tea cup; add lemon wedge for garnish.
  
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Blinker (classic)

Ingredients

1½ oz rye whiskey
1 oz fresh grapefruit juice
½ oz Combier Framboise

Preparation

Combine ingredients in mixing glass, shake with fresh ice, then strain into chilled cocktail glass. Garnish with lemon peel.
  
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Blinker (classic)

Ingredients

1½ oz rye whiskey
½ oz Combier Framboise
1 oz fresh grapefruit juice

Preparation

Combine all ingredients in mixing glass, add ice, shake vigorously, then strain into chilled cocktail glass. Garnish with lemon peel.
  
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Bloody Marie

Ingredients

1½ oz Combier Kummel
½ oz fresh lemon juice
3 oz tomato juice
Dash worschitier
Dash or two Tobasco
Pinch celery salt
4 turns ground black pepper
Pinch rock salt

Preparation

Combine all ingredients in mixing glass, add ice, light shake, then roll into Collins glass or equivalent. Garnish with celery, olives or any other leafy herbs.
  
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Blurred Borders

Ingredients

1½ oz rye whiskey (Ariana prefers Wild Turkey)
½ oz mezcal (Ariana prefers Del Maguey Vida)
½ oz Combier Crème de Mü
½ oz fresh lemon juice
½ oz Gran Classico
1 barspoon rich Demerara syrup (2 parts sugar:1 part water)
Dash Angostura Bitters

Preparation

Combine all ingredients in mixing glass with ice, shake vigorously, then strain into chilled coupe. No garnish.
  
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Bourbonnaise Cocktail

Ingredients

1½ oz bourbon
½ oz Combier Cassis
½ oz dry vermouth
½ tsp. fresh lemon juice

Preparation

Combine in mixing beaker, stir with ice, then strain into cocktail glass.
  
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Bramble (adaptation of Dick Bradsell cocktail)

Ingredients

1½ oz Plymouth gin
½ oz fresh lemon juice
½ oz simple syrup (1:1)
½ oz Combier Müre

Preparation

Combine all contents (except for Combier Mü) in mixing beaker over crushed ice, then stir. Top with Combier Mü then garnish with lemon slice and 2 raspberries.
  
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Brasilian Wit

Ingredients

Evan Martin, Naga, Bellevue WA
1½ oz cachaca (preferably Novo Fogo Silver)
1½ oz Royal Combier
½ oz lemon2 dashes Scrappy's Cardamom bitters

Preparation

Combine all ingredients in mixing glass. Stir briefly with ice in highball glass to mix. Top with more cubed ice and Belgian Witbier. Garnish with orange peel.
  
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Buckin' Cherry

Ingredients

1½ oz Bourbon
¾ oz Rouge Cherry Liqueur
1 oz fresh lime juice½ - ¾ oz simple syrup (depending on thickness)
6 - 8 mint leaves2 oz Ginger Beer

Preparation

Muddle mint in the lime, combine rest of the ingredients except the ginger beer, add ice, shake, strain into Collins glass, add ginger beer, add ice to glass, garnish with mint sprig.
  
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Bumcalot Swizzle

Ingredients

1 oz Combier Framboise
1 oz overproof rum
½ oz fresh lime juice
½ oz ginger syrup

Preparation

Combine all ingredients in Collins glass filled with crushed ice, then swizzle. Garnish with lime wheel.
  
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Cafe Royal

Ingredients

1¼ oz Royal Combier
2 shots espresso

Preparation

Pour espresso into coffee cup with Royal Combier top with freshly whipped heavy cream; garnish with mint leaf.
  
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Calchaqui Cocktail

Ingredients

2.0 oz Pisco Control C
1.0 oz plus wine syrup
¾ oz freshlemon juice
5 chunks red bell pepper
1 pinch of fresh mint

Preparation

Muddle the red pepper and mint, then add all remaining ingredients in mixing tin. Shake with ice then strain into chilled coupe. No garnish.
  
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Calypso

Ingredients

Muddle 1-2 strawberries
1 oz Pisco Control C
½ oz fresh lime juice
¼ oz simple syrup
Dash Peychaud's bitters

Preparation

Add ice then fine strain into chilled coupe. Top with dry sparkling wine. Garnish with lemon peel.
  
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Caraway Cup

Ingredients

8-10 mint leaves, lightly pressed
1½ oz gin (Tommy prefers Plymouth)
½ oz Combier Kümmel
½ oz fresh lemon juice
½ oz cane syrup

Preparation

Combine all ingredients in mixing glass with ice, shake vigorously, then fine strain over fresh ice into old fashioned glass. Top with ½ oz club soda. Garnish with mint sprig.
  
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Cherry 66

Ingredients

Evan Martin, Naga, Bellevue WA)
1½ oz whiskey (preferably Woodinville White Dog Whiskey))
¾ oz Rouge Cherry Liqueur)
3 dashes Bitter Truth creole bitters)
½ oz fresh lemon juice

Preparation

Stir briefly with ice in highball glass. Top with more cubed ice and ginger beer. Garnish with brandied cherry and lemon wedge.
  
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Chilean Last Word

Ingredients

¾ oz Pisco Control C
¾ oz Yellow Chartreuse
¾ oz Luxardo Maraschino Liqueur
¾ oz fresh lemon juice

Preparation

Combine ingredients in mixing tin, shake with ice then strain into chilled coupe. Garnish with 1 filthy black cherry.
  
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Clockwork Collins

Ingredients

1½ oz Bols Genever)
½ oz Original Combier)
½ oz fresh lemon juice)
2 dashes Angostura bitters)
2 oz soda water

Preparation

Combine all ingredients in mixing glass, shake with ice, then strain into Collins glass with fresh ice; top with soda and garnish with orange wheel.
  
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Cold Rive Gauche

Ingredients

2 oz gin (Adam prefers Cold River Gin))
½ oz Combier Kummel)
½ oz Bittermens Amer Nouvelle)
1 drop of Scrappys Lavender Bitters

Preparation

Build all ingredients in a mixing glass, add ice and stir. Strain into a goblet cocktail glass. No garnish.
  
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Combier and Bubbles

Ingredients

½ oz Royal Combier )
½ oz cognac (Mike prefers Chateau de Montifaud VSOP))
3 dashes Peychaud's Bitters)
3 dashes Fee Brothers Bitters )
Cube of sugar

Preparation

In an ice-filled mixing glass combine Royal Combier and cognac. Shake well. Strain into champagne flute. Top with sparkling wine. Garnish with orange twist.
  
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Comme Les Francais

Ingredients

Jonathan Pogash, NYC, NY)
1 oz Louis Roger "Force 53")
½ oz Original Combier)
½ oz Lillet Blanc)
½ oz Boiron passionfruit juice)
Rinse of Pastis)
2 oz Champagne

Preparation

Combine all ingredients in mixing glass with ice, then strain into chilled champagne flute that has been rinsed with Pastis. Top with Champagne, garnish with lemon peel.
  
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Corsair Crusta

Ingredients

Bon Vivants, San Francisco)
1½ oz Royal Combier)
¾ oz Fernet Branca)
1 oz fresh lemon juice)
½ oz spicy ginger syrup

Preparation

Use a lemon to wet top of glass and rim with scented sugar. Combine all ingredients in mixing glass, add ice, shake and double strain into bucket glass. Zest top of the cocktail with orange zest, place on top.
  
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Daiquiri Matin.

Ingredients

Bon Vivants, San Francisco, CA
1½ oz aged rum (Flor de Cana)
½ oz Original Combier
1 oz fresh lime juice
½ oz rich simple syrup*
Barspoon of coffee liqueur
*2 parts sugar, 1 part water

Preparation

Combine all ingredients in mixing glass, add ice, shake vigorously, then strain into chilled cocktail glass. Zest top with orange rind and lay peel on top of drink.
  
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Derby Cocktail #2

Ingredients

Tommy Klus, Portland, OR
1½ oz rye whiskey
¾ oz italian vermouth
½ oz Royal Combier
½ oz fresh lemon juice

Preparation

Combine all ingredients in mixing glass with ice, shake, then double strain over crushed ice in cocktail glass; garnish with mint sprig.
  
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Derby Cocktail #Rhum

Ingredients

Tommy Klus, Portland, OR
¾ oz Royal Combier
1½ oz Rhum JM
¾ oz Punt e Mes
½ oz fresh lemon juice
¼ oz 2:1 honey syrup

Preparation

Combine all ingredients in mixing glass with ice, shake, then strain into cocktail glass. Garnish with spanked mint sprig.
  
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Double Standard Revision

Ingredients

1 oz old tom gin
1 oz rye whiskey
½ oz Combier Fruits Rouges
½ oz fresh lemon juice
½ oz egg white
Dash of Peychauds bitters

Preparation

Combine, shake with ice, then double strain into chilled cocktail glass. Garnish with lemon peel.
  
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El Beso Chileno

Ingredients

2.0 oz Pisco Control C
¾ oz Combier Pamplemousse
¾ oz fresh grapefruit juice>
¼ oz fresh lime juice
¼ oz simple syrup
1 egg white (pasteurized)>

Preparation

In a shaker add all ingredients. Shake with one grapefruit zest for added spice and double strain into chilled cocktail coupe. Garnish with multicolor pansy and cracked black pepper.
  
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El Candidato

Ingredients

Esteban Ord½��_��__ez, New York, NY
1½ oz rum (preferably Don Q A��_��__ejo Rum)
½ oz Combier Creme de Pamplemousse rose
½ oz Lillet Blanc
1 dash fresh lime juice

Preparation

In cocktail shaker filled with ice, combine all ingredients. Shake for at least 7 seconds. Strain into chilled coupe. No garnish.
  
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El Centro

Ingredients

1.5 oz Pisco Control C
¾ oz dry vermouth
¼ oz Yellow Chartreuse

Preparation

Add dash of Regan��_�s orange bitters and ice then stir. Strain into chilled cocktail glass. Garnish with lemon twist.
  
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El Diablo

Ingredients

1½ oz tequila
½ oz Combier Cassis
½ oz fresh lime juice
Add ½ lime shell

Preparation

Combine all ingredients in mixing glass, shake with ice, then strain into highball glass filled with fresh ice. Top with ginger ale.
  
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El Diablo

Ingredients

1½ oz blanco tequila
½ oz fresh lime juice
½ oz ginger syrup (2:1)
½ oz Combier Cassis
½ tsp. cane syrup (2:1)

Preparation

Combine, shake with ice, then double strain into rocks glass filled with fresh ice. Add splash of soda water and garnish with lime wheel.
  
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Eve's Dilemma

Ingredients

1½ oz Angel's Envy
½ oz Royal Combier Grande Liqueur
½ oz Almond and Fig infused Maple Syrup
healthy dash of Napa Valley Bitters: Toasted Oak Bitters
1½ oz homemade spiced pear cider

Preparation

If served chilled: combine all ingredients into a mixing glass with ice and shake, then strain over a collins glass filled with ice. Garnish with an orange swath.
If served hot: combine all ingredients except cider into a toddy glass, then fill with hot cider.
  
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Fine & Dandy

Ingredients

1½ oz London Dry Gin
¾ oz Original Combier
¾ oz fresh lemon juice
Dash of Angostura bitters
Dash of cane syrup

Preparation

Combine all ingredients in mixing glass with ice, shake vigorously, then strain into chilled cocktail glass; garnish with amarena cherry.
  
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Fish House Punch

Ingredients

½ oz jamaican rum
½ oz brandy
½ oz fresh lemon juice
½ oz Combier Peche de Vigne
½ oz cane syrup (2:1)

Preparation

Combine all ingredients in mixing glass, shake vigorously, then strain into chilled coupe. Garnish with lemon peel.
  
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Fram 75

Ingredients

1 oz gin
½ Combier Framboise
½ oz fresh lemon juice

Preparation

Add all ingredients in a mixing glass, shake quickly with ice, then strain into chilled champagne glass. Top with sparkling wine. Garnish with lemon peel.
  
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Franco-Peruvian Rickey

Ingredients

Josh Harris, Bon Vivants, S.F.
1½ oz Encanto Pisco
½ oz Rouge Cherry Liqueur
1 oz fresh lime juice
½ oz rich simple syrup*
2 oz tonic (preferably fever tree)
*2 parts sugar, 1 part water

Preparation

Combine ingredients in mixing glass, add ice, shake and double strain into Collins glass. Fill glass with tonic water, garnish with paper thin lime wheel.
  
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Frankenjack

Ingredients

1 oz London Dry Gin
1 oz dry vermouth
¼ oz Original Combier
¼ oz apricot brandy

Preparation

Combine all ingredients in mixing glass with ice, stir, then strain into cocktail glass. No garnish.
  
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Fresh Kicks

Ingredients

1½ oz tequila (Nick prefers Olmeca Altos Blanco)
½ oz Elixir Combier
½ fresh orange juice / ½ oz fresh lemon juice
0.4 oz honey syrup (3:1 honey)

Preparation

Combine all ingredients in mixing glass with ice then shake. Strain into chilled old fashioned glass with three KD cubes. Garnish with pinch of saffron salt over the top.
  
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Georgia Julep

Ingredients

2½ oz bourbon whiskey
Healthy pinch of mint
½ oz Combier Peche de Vigne
½ oz cane syrup (1:1)

Preparation

Lightly muddle mint and syrup in julep cup, gently releasing mint oils. Then add Combier Crème de P��_��__��_��__che and bourbon whiskey with crushed ice. Stir contents, then top with more crushed ice. Garnish with mint sprigs and powdered sugar.
  
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Grass Skirt

Ingredients

RN74, San Francisco
1 oz Royal Combier
1 oz Aged Amber Rum
½ oz fresh lime juice
½ oz Fee Brothers Orgeat
Dash Angostura Bitters

Preparation

Build in glass with crushed ice and stir, add orange twist, grate cinnamon stick, slap mint sprig and place in glass next to orange twist.
  
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Greatness

Ingredients

1½ oz Royal Combier
½ oz fresh squeezed orange juice
¼ oz fresh lemon juice

Preparation

Combine all ingredients in mixing glass with ice, shake and strain over fresh ice in an old fashioned glass. Garnish with orange peel.
  
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Grenoble Cocktail (Classic)

Ingredients

1½ oz bourbon or rye
½ oz Combier Framboise
½ oz Original Combier
½ oz fresh orange juice
1 tsp. orgeat syrup

Preparation

Combine all ingredients in mixing glass, shake with ice, then strain into chilled cocktail glass.
  
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Hall House Cocktail

Ingredients

2 oz rye whiskey
¼ oz Combier Mûre
¼ tsp. sugar
2 dashes of orange bitters

Preparation

Combine all ingredients in mixing glass with ice, shake, then strain in cocktail glass. Garnish with orange rind.
  
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Hana Awaka

Ingredients

1 oz cognac (Peter prefers Pierre Ferrand 1840)
½ oz fresh lemon juice
½ hibiscus syrup (Peter uses Wild Hibiscus Flowers in Syrup)
0.3 oz simple syrup
½ oz Original Combier

Preparation

Combine all ingredients in mixing glass with ice. Medium shake. Double strain into chilled champagne flute and top with sparkling sake (Peter uses Okunomatsu). Garnish with a skewered, candied hibiscus flower.
  
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Hell or High Water

Ingredients

1½ oz irish whiskey (Sean prefers Michael Collins Blended)
½ oz dry vermouth (Sean prefers Dolin)
½ oz fresh lemon juice
½ oz egg white
½ oz Combier Creme de Peche de vigne
½ oz Benedictine
½ oz honey mix (2:1 honey to water)

Preparation

Add all ingredients in a mixing glass and shake with ice, then fine strain into chilled coupe. Garnish with citrus from orange zest then discard peel.
  
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Hemingway C

Ingredients

2.0 oz Pisco Control C
2.0 oz fresh pink grapefruit juice
½ oz fresh lime juice
¼ oz Combier Liqueur d'Orange
¼ oz agave nectar
5 drops Decanter Bitters
Bar spoon of Maraschino Liqueur
5-10 drops of absinthe

Preparation

Combine ingredients in mixing glass. Shake and strain into a chilled rocks glass over fresh ice. Garnish with sage, pink peppercorn and pink grapefruit.
  
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Hot Toddy

Ingredients

Howie's Recipe
1½ oz hot water
½ oz Royal Combier
½ oz fresh lemon juice
1 tsp. honey

Preparation

Combine all ingredients in warm cup and stir gently. Garnish with cinnamon stick.
  
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Howling Moon

Ingredients

1½ oz gin (Mike prefers Plymouth)
½ oz Royal Combier
½ oz fresh lime juice
½ oz Demerara Syrup
1/8 oz Luxardo Maraschino Liqueur
2 dashes of Bitter Truth Grapefruit Bitters
Rose Water

Preparation

Rinse a chilled cocktail coupe with rose water. In an ice-filled mixing glass, combine the remaining ingredients. Shake well. Strain into coupe. Garnish with lemon twist.
  
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Inverted Sidecar

Ingredients

1½ oz Original Combier
½ oz fresh grapefruit juice
½ oz rye whiskey
½ oz lemon juice or cordial

Preparation

Combine all ingredients in mixing glass, shake with ice, then strain into chilled cocktail glass. Garnish with grapefruit twist.
  
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Jalapeno Cilantro Margarita

Ingredients

2 oz blanco tequila (Thadeus prefers Fortaleza Blanco Tequila)
½ oz Original Combier
1 oz fresh lime juice
½ oz agave nectar
Jalapeno
Cilantro

Preparation

Muddle jalapeno and cilantro in the bottom of a mixing glass. Add ice and combine the remaining ingredients. Shake well. Double strain into a chilled martini glass. Garnish with a lime wheel.
  
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Jam or Jelly

Ingredients

1.25 oz Encanto Pisco
1.25 oz Combier Peche de Vigne
¼ oz zucca
¾ oz lemon
¾ oz egg white

Preparation

Combine ingredients in mixing glass, shake with ice then strain over fresh ice in collins glass. Top with splash of soda. Garnish with grapefruit peel.
  
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James Joyce

Ingredients

Kyle Webster St. Jack, Portland, OR
1½ oz Jamesons Irish Whisky
¾ oz Original Combier
¾ oz Carpano Antica sweet vermouth
½ oz fresh lime juice
Hard dash Peychauds bitters

Preparation

Combine all ingredients in mixing glass, shake with ice, then strain into cocktail glass with fresh ice; serve up, no garnish.
  
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Jasmine

Ingredients

1½ oz gin (Beefeater)
¾ oz Original Combier
½ oz Campari
½ oz fresh lemon juice

Preparation

Combine all ingredients in mixing glass, shake vigorously, then strain into chilled martini glass. Garnish with lemon zest.
  
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Justice For All

Ingredients

1½ oz cognac or brandy
1 oz fresh lemon juice
½ oz Original Combier
½ oz Montenegro Amaro
½ oz honey syrup with chamomile, clove and black peppercorn
Dash of Post Prohibition Pick Me Up Bitters
Dash of Angostura Bitters on top for garnish
Garnish with an orange and lemon twist
Garnish with a chamomile flower (optional)

Preparation

Add all ingredients into a shaker tin except the Angostura Bitters and the orange and lemon twist garnishes. Shake with ice and strain into an ice filled Collins glass. Add a couple dashes of Angostura Bitters on top. Also garnish with an orange and lemon twist.
  
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Kerouac Cocktail

Ingredients

Kevin Diedrich, Jasper's S.F.
1¾ oz reposado tequila
½ Aperol
½ oz Original Combier
½ oz fresh lemon juice
¾ oz grapefruit juice
'1 dash agave syrup

Preparation

Combine all ingredients in mixing glass, shake over ice, then strain into chilled glass; garnish with grapefruit peel.
  
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Kick In the Pants

Ingredients

1½ oz rum
1 oz Combier Pamplemousse
½ oz fresh lime juice

Preparation

Combine with ice, shake vigorously, then strain into rocks glass containing fresh ice.
  
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King of Queens

Ingredients

1 oz Rouge Cherry Liqueur
1 oz blanco tequila
1 oz pineapple juice
1 oz Lillet Blanc

Preparation

Combine ingredients in mixing glass, add ice, double strain into bucket glass filled with ice.
  
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King Street

Ingredients

1½ oz Rouge Cherry Liqueur
1½ oz Rye Whiskey
1 oz fresh lemon juice
2 dashes Fee Bros Old Fashioned Whiskey Bitters

Preparation

Combine all ingredients in mixing glass, shake and strain into highball glass with fresh ice.
  
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Kir (Royal)

Ingredients

White wine (sparkling)
¼ oz Combier Cassis

Preparation

Pour sparkling wine in champagne flute then add Combier Cassis. Garnish with lemon twist.
  
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Kokopelle

Ingredients

1½ oz blanco tequila (Dan prefers Siembra Azul)
1 oz Brooklyn Chocolate Stout Syrup
½ oz Combier Fruits Rouges
2 dashes of Bitter Truth Mole Bitters

Preparation

Combine all ingredients in mixing glass, shake vigorously with ice, then double strain into chilled coupe. Garnish with a pinch of smoked paprika and cayenne powder (1:1).
  
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L'Enfant

Ingredients

1½ oz bourbon (Dave prefers Evan William's)
½ oz Combier Pamplemousse
½ oz Aperol
½ oz fresh lemon juice

Preparation

Combine all ingredients in mixing glass with ice, shake, then strain into chilled cocktail glass. Using mister, spray Ardbeg ten year over glass for garnish.
  
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La Paloma

Ingredients

2 oz tequila
¾ oz Combier Pamplemousse
1½ oz grapefruit juice
½ oz fresh lime juice
Pinch of salt

Preparation

Combine with ice, shake, then strain into Collins glass and top with soda water.
  
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La Paloma De Loire (carbonated)

Ingredients

12 oz reposado tequila
6 oz Combier Pamplemousse
6 oz fresh lime juice

Preparation

Combine ingredients then seal canister and charge twice with CO2. Keep in cooler or fridge. Salt rim of collins glass, then fill with cracked ice. Fill glass with carbonated Paloma. Garnish with grapefruit peel.
  
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La Paloma De Loire (non-carbonated)

Ingredients

1.5 oz reposado tequila
¾ oz Combier Pamplemousse
¾ oz fresh lime juice

Preparation

Salt rim of collins glass then fill with cracked ice. Add ingredients to glass and stir to incorporate. Top with soda. Garnish with grapefruit peel.
  
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La Serena

Ingredients

2 orange slices, 1/4 inch thick
1 lime slice, 1/4 inch thick
1½ oz Chilean pisco (preferably Pisco Control)
1 oz Original Combier
2-3 dashes orange bitters

Preparation

Place the orange and lime slices in a Boston shaker and muddle until the pulp is broken up. Add the pisco, Original Combier and bitters and fill the shaker with ice. Pour between the shaker and a glass 2-3 times to incorporate all ingredients. Pour everything into a large (8-ounce) rocks glass and serve.
  
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La Vie en Rose

Ingredients

1 oz Chilean pisco (Tom uses Control C)
1 oz Combier Pamplemousse
1 oz Lillet Rose
½ oz fresh lemon juice

Preparation

Combine all ingredients in mixing glass with ice, shake moderately to chill, then double-strain into chilled coupe or martini glass. No garnish.
  
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Lemon Drop Martini

Ingredients

½ oz citron vodka (Kristina prefers Grey Goose Citron)
1 oz Original Combier
4 oz lemonade
sugar (to garnish martini glass)

Preparation

Combine all ingredients in mixing tin, shake well with ice, then strain into chilled martini glass (garnish martini glass with sugar rim before pouring).
  
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Let Them Eat Cake

Ingredients

1 oz gin
½ oz Combier Creme de Pamplemousse rose
½ oz Aperol
½ oz fresh lime juice
2 dashes of burnt orange bitters

Preparation

Combine all ingredients in mixing glass, shake with ice then strain into chilled cocktail glass. Top with 1oz dry sparkling wine.
  
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Lonely Hearts Club

Ingredients

Kyle Webster St. Jack, Portland, OR
1½ oz gin (Aviation)
1 oz Original Combier
¾ oz fresh lime juice
½ oz Bonal gentiane quina
Hard dash peychauds bitters

Preparation

Combine all ingredients in mixing glass with ice, shake, then strain into cocktail glass. Garnish with orange peel.
  
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Ma Peche

Ingredients

2 oz Pisco Control C
¾ oz Combier Peche de vigne
1 oz lemon juice
¼ oz simple syrup
1 egg white

Preparation

Combine ingredients in mixing glass, shake without ice to incorporate. Then add ice, shake well then fine strain over fresh ice into chilled Collins glass. Garnish with lemon wheel.
  
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Ma Serena

Ingredients

2.0 oz Pisco Control C>
1.5 oz passion fruit puree
1.0 oz fresh lime juice
1.0 oz honey
4 drops liquefied habanero
1 egg white
Cranberry ice cubes

Preparation

Dry shake egg white, then combine with remaining ingredients in mixing glass. Shake again and strain onto fresh ice in rocks glass. Garnish with Hibiscus leaves.
  
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Mai Tai

Ingredients

Brian Gilbert, Teardrop, Portland, OR
1 oz Jamaican rum (Smith & Cross)
¼ oz Original Combier
1 oz Niessen Blanc
¾ oz fresh lime juice
¾ oz Trader tiki falernum

Preparation

Combine all ingredients in mixing glass, shake with ice, then strain into cocktail glass over new crushed ice; garnish with lime shell and spanked mint sprig.
  
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Marabout (mah-rah-boo)

Ingredients

Kyle Webster, St. Jack, Portland, OR
2 oz dry vermouth (Flor de Cana)
½ oz Royal Combier
½ oz cognac (Hennessy VS)
½ oz cane syrup
One dash peychauds
Two dashes of Angostura bitters

Preparation

Combine all ingredients in mixing glass with ice, shake, then strain over new ice in cocktail glass; garnish with lemon peel.
  
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Marjorie King

Ingredients

1½ oz reposado tequila (Ira prefers Olmeca Altos)
½ oz fresh lime juice
½ maple syrup
½ oz Original Combier
egg white
1 dropper of rosemary tincture (rosemary macerated in vodka/everclear for 3 hours)

Preparation

Combine all ingredients in mixing glass with ice. Shake vigorously. Strain into chilled coupe and sidecar.
  
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Mayflower

Ingredients

2 strawberries
1½ oz cachaca (preferably Novo Fogo)
½ oz Royal Combier
1 oz fresh lime juice
½ oz 2:1 Demerara sugar syrup

Preparation

In mixing tin, muddle strawberries then combine all ingredients and ice. Shake, strain and serve over crushed ice in Collins glass. Top with ½ oz ginger beer. Garnish with mint sprig and freshly grated nutmeg.
  
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Mexican Riviera

Ingredients

Josh Harris, Bon Vivants, S.F.
1 oz tequila reposado
1 oz Royal Combier
1 oz Carpano Antica sweet vermouth
2 dashes Angostura bitters

Preparation

Combine in mixing beaker, stir until well chilled and diluted. Strain into chilled coupe, garnish with lemon zest and peel.
  
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Mission Bell

Ingredients

1½ oz reposado tequila
½ Combier Kummel
1 oz fresh lime juice
½ oz 2:1 agave nectar*

Preparation

Add ice and shake, strain into a chilled cocktail glass. Garnish with lime wheel.
  
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Morning Glory #2

Ingredients

1½ oz bourbon (Ira prefers Old Weller 107)
½ oz cognac (Ira prefers Hardy VS)
½ oz Demerera sugar
½ oz Original Combier
3 dashes Angostura Bitters

Preparation

Combine all ingredients in mixing glass with ice. Stir. Strain into chilled rocks glass. Express the oils of a grapefruit peel and discard.
  
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No Name (Yet)

Ingredients

1½ oz gin
1 oz fresh lemon juice
½ oz Combier Pamplemousse Rose
½ oz Crème Yvette
½ oz honey syrup (1:1)

Preparation

Combine all ingredients in mixing glass, shake briefly with ice, then strain into chilled Collins glass filled with crushed ice. Top with soda, garnish with grapefruit peel.
  
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Nordic Reviver

Ingredients

Evan Martin, Naga, Bellevue WA
1 oz Krogstad Aquavit

1 oz Original Combier
1 oz Swedish Punsch
1 oz fresh lemon juice

Preparation

Combine, shake with ice, then double strain into Pacifique Absinthe-rinsed cocktail glass; garnish with brandied cherry.
  
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Oaxacan Crusta

Ingredients

Scott Baird, Bon Vivants, San Francisco, CA
1½ oz Royal Combier
½ oz Mezcal
1 oz fresh lemon juice
½ oz rich simple syrup*
*2 parts sugar, 1 part water

Preparation

Rim bucket glass with cinnamon sugar. Combine all ingredients with ice, shake vigorously, then double strain over fresh ice in rimmed bucket glass. Zest drink then garnish with orange peel on surface.
  
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Old English

Ingredients

Muddle 4-5 pieces cucumber
2 oz Pisco Control C
1 oz fresh lime juice
¾ oz simple syrup

Preparation

Shake with ice then fine strain over fresh ice into chilled Collins glass and top with ginger beer. Garnish with cucumber wheel.
  
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Orange Mule

Ingredients

1½ oz vodka
½ oz Original Combier
½ oz fresh lime juice
Ginger Beer

Preparation

Combine ingredients in mixing glass with ice, shake, then pour into ginger beer; add lime wedge for garnish.
  
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Oscar Wilde

Ingredients

1½ oz irish whiskey (Michael Collins preferred)
1½ oz sweet vermouth (Cocchi)
½ oz Royal Combier

Preparation

Combine all ingredients in mixing beacon, stir, then strain into chilled coupe. No garnish.
  
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Paloma Nuestra

Ingredients

1½ oz blanco tequila
½ oz fresh lime juice
½ oz Combier Pamplemousse rose
½ oz mezcal

Preparation

Combine all ingredients in mixing glass, shake vigorously, then pour over fresh ice. Garnish with 1/4 lime wedge and grapefruit salt.
  
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Patagonia

Ingredients

1.5 oz Pisco Control C
1 oz Lillet Blanc
Small bar spoon honey syrup

Preparation

Combine ingredients in mixing glass, stir, then strain into chilled coupe. Garnish with grapefruit peel.
  
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Peach Daiquiri

Ingredients

1½ oz light rum
½ oz Combier Pêche
½ oz fresh lime juice

Preparation

Combine in blender, blend with ice and peach slices, then garnish with peach slice.
  
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Picante Royale Margarita

Ingredients

2 oz silver tequila (prefereably Siete Leguas Blanco)
1 oz Royal Combier
1 oz fresh lime juice
Bar spoon agave nectar
2 dashes regan's orange bitters

Preparation

Combine all ingredients in mixing glass with ice, shake vigorously, then strain into bucket glass; garnish with salt and lime wedge. Optional: add serrano tincture pack mason jar with de-stemmed serrano peppers, add one habanero to increase spice. Fill jar with everclear or MGS. Seal and shake for 2 days. Strain into 2 oz eye dropper bottle. 8 to 16 drops per margarita.
  
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Pineapple Express

Ingredients

10 leaves pineapple sage
½ oz agave nectar
1½ oz tequila reposado (Tommy prefers Don Julio)
½ oz Combier Kummel
1 oz fresh lemon juice

Preparation

In a mixing tin lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake, finely strain into chilled coupe, garnish with small pineapple sage sprig. (Smack sprig in hand to best express sprig's aromatics.)
  
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Pisco Control C Punch

Ingredients

½ oz Pisco Control C infused with vanilla
2.0 oz dry vermouth
½ oz fresh lemon juice
½ oz ginger syrup

Preparation

In a shaker add all ingredients. Shake well and pour into collins glass on fresh rocks. Garnish with pineapple leaf.
  
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Pisco Disco

Ingredients

2 oz pisco (preferably Chilean pisco, such as Control C)
½ oz Combier Creme de Fruits Rouges
½ oz gentiane liqueur (preferably Aveze)
1 oz fresh lemon juice
½ oz cane syrup (1 part sugar: 1 part water)

Preparation

Combine all ingredients in mixing glass with ice, shake vigorously, then strain into chilled Collins glass over fresh ice. Garnish with half lemon wheel and mint sprig.
  
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Pisco Punch

Ingredients

2 oz Pisco Control C
1 oz pineapple juice
½ oz fresh lime juice
½ oz simple syrup
Dash Angostura bitters

Preparation

Shake, strain over fresh ice into a Collins glass. Garnish with mint sprig and grated nutmeg.
  
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Pisco Sour

Ingredients

1.5 oz Pisco Control C
¾ oz fresh lime juice
1 oz simple syrup
1 egg white

Preparation

Combine ingredients, shake without ice to incorporate. Then add ice, shake well then fine strain over fresh ice into a chilled champagne glass. Garnish with a few dashes of Angostura bitters.
  
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Piscola

Ingredients

2 oz Pisco Control C

Preparation

Add ice, then top with cola and stir to incorporate. Garnish with lime wheel.
  
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Pisquito

Ingredients

Muddle 1 hefty pinch mint into
¾ oz simple syrup
Add ¾ oz fresh lime juice
1.5 oz Pisco Control C

Preparation

Add ice then shake. Fine strain over crushed ice into chilled Collins glass and top with soda. Garnish with mint sprig.
  
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Polish Sidecar

Ingredients

¾ oz gin
¾ oz Combier Mûre
¾ oz fresh lemon juice

Preparation

Combine all ingredients in mixing glass, shake vigorously, then strain into cocktail glass over fresh ice.
  
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Port De Morts

Ingredients

Tommy Klus, Portland
1½ oz Death's Door Gin
½ oz Royal Combier
½ oz Dolin Dry Vermouth
¼ oz Amaro Abano

Preparation

Combine all ingredients in mixing beaker with ice, stir, then serve up. No garnish.
  
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Raspberry Mojito

Ingredients

1½ oz white rum
½ Combier Framboise
½ oz fresh lime juice
Large pinch of fresh mint
½ oz simple syrup

Preparation

Lightly muddle the large pinch of fresh mint in a glass filled with ½ oz simple syrup. Add white rum, Combier Framboise and fresh lime juice then shake with ice. Fine strain contents into chilled Collins glass filled with fresh ice. Top with splash of soda. Garnish with mint sprig.
  
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Red Forest

Ingredients

2 oz bourbon
1 oz Lillet Blanc or Cocci Americano Apertivo
½ oz Combier Framboise
Dash Angostura bitters

Preparation

Combine all ingredients in mixing beaker with ice, stir, then strain into chilled coupe. Garnish with orange zest.
  
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Roffignac

Ingredients

1 oz brandy
½ oz rye whiskey
½ oz Combier Fruits Rouges
½ oz maraschino liqueur
Dash of Angostura bitters

Preparation

Combine contents in collins glass, add crushed ice then swizzle with bar spoon. Garnish with fruit bouquet and mint sprig.
  
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Rose Bird

Ingredients

1 oz London dry gin
¾ oz Combier Liqueur de Rose
½ oz fresh lemon juice
¼ oz simple syrup

Preparation

Combine in mixing tin, shake with ice, then strain into chilled champagne glass. Top with dry champagne.
  
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Rose Bowl Rickey

Ingredients

1½ oz spiced rum
½ oz Combier Liqueur de Rose

Preparation

In a Collins glass or plastic cup, squeeze half a lime, then set aside spent lime for garnish. Add spiced rum, then top with soda. Use spent shell to fill with Combier Liqueur de Rose in the drink as garnish. Invite or instruct guest to shoot lime ("Rose Bowl") or pour into drink as float. Enjoy!
  
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Rose Julep

Ingredients

2 oz rye whiskey
½ oz Combier Liqueur de Rose
teaspoon superfine sugar
Mint leaves

Preparation

Place 10 mint leaves in the bottom of a pre-chilled, dry, 12oz glass. Add sugar and Combier Liqueur de Rose, then press lightly with a muddler. Pack glass with crushed ice. Pour a generous 2 oz of rye whiskey over the ice. Stir briskly until the glass frosts. Add more ice and stir again before serving. Garnish with mint sprig.
  
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Rouge Daisy

Ingredients

1½ oz gin or vodka
¾ oz Rouge Cherry Liqueur
1 oz fresh lemon juice
½ - ¾ oz simple syrup (depending on thickness)
2 dashes Angostura Bitters

Preparation

Combine ingredients in mixing glass, add ice, shake and strain into cocktail glass, zest top with lemon and drop the twist in.
  
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Rouge Noir

Ingredients

1½ oz Rouge Cherry Liqueur
½ oz Original Combier
4 oz Brut Champagne
1 orange zest

Preparation

Pour ingredients into champagne flute. Top with orange zest.
  
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Royal Brazilian Punch

Ingredients

8 oz cachaca (preferably Novo Fogo Silver)
2 oz Royal Combier
4 oz fresh pineapple juice
4 oz orange juice
1 oz Rouge Cherry Liqueur
10 chunks of pineapple

Preparation

Muddle pineapple in a pitcher, add ice and ingredients, then stir well. Serve on fresh ice and garnish with fresh fruit.
  
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Royal Mint Daisy

Ingredients

Lydia Reissmueller, Central, Portland, OR
1 oz Royal Combier
1 oz Cognac
1 oz fresh lemon juice.
1 bit of pressed mint

Preparation

Combine all ingredients in mixing glass with ice, shake, then strain over fresh ice in cocktail glass. Garnish with spanked mint sprig.
  
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Royal Royal (James Bond Cocktail)

Ingredients

Erik Lorincz, American Bar
¾ oz Royal Combier
1½ oz Crown Royal Canadian Whisky
2 dashes of Angostura bitters

Preparation

Combine all ingredients in mixing glass, shake vigorously with ice, then strain into chilled coupe glass; garnish with orange twist.
  
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Royal Smash

Ingredients

2 oz Royal Combier
4 sprigs of mint
½ teaspoon 1:1 cane syrup

Preparation

Build in mixing glass, lightly press mint and syrup, add Royal Combier, stir, then top with crushed ice; garnish with spanked mint and fresh berries.
  
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Ru-bee

Ingredients

1.5 oz Pisco Control C
¾ oz fresh grapefruit juice
¼ oz fresh lime juice
¼ oz honey syrup

Preparation

Combine, shake with ice then strain into chilled coupe. Garnish with lemon peel.
  
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Rue Barbara

Ingredients

1½ oz Angel's Envy Bourbon
½ oz Royal Combier Grande Liqueur
1½ oz Strawberry & Rhubarb Punch
½ oz Ginger Beer
healthy dash of Bar Keep Baked Apple Bitters
healthy dash of Napa Valley Bitters Bitter Elegance

Preparation

Build in a collins or old fashioned glass over ice and garnish with a slice of strawberry.

Strawberry & Rhubarb Punch: Place 1½ cups of rhubarb (cut into 1 inch slices) into a pot with 8 cups of water and reduce, boiling for 8 minutes. Strain with a cheese cloth and add water back into the pot with 7 cups of strawberries, cut in half, and cook on low heat for 30 minutes. Strain again with cheese cloth. Add 3 oz. of fresh squeezed lemon juice and 4 ounces of Lillet Rose and stir for a minute. Place in the fridge until it cools, then placed into used wine bottle with label torn off.
  
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Sanguinello

Ingredients

Doug Derrick, Nostrana (Portland, OR)
1 ½ oz vodka (Doug prefers Medoyeff)
1 oz blood orange juice
½ oz Original Combier
½ oz fresh lemon juice
½ oz 2:1 simple syrup
1 dash Dr. Adam Elmegirab bokers bitters

Preparation

Combine all ingredients in mixing glass, shake vigorously with ice, then strain into chilled coupe or martini glass. No garnish.
  
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Saves the Day

Ingredients

1½ oz Combier Creme de Pamplemousse Rose
1 oz Cynar bitter liqueur
½ oz fresh lime juice
1 tsp Maraska maraschino liqueur
2 oz Fresca citrus soda

Preparation

Combine all ingredients except soda in mixing glass, add ice and shake, then strain over fresh ice into a collins glass. Add the 2 oz of Fresca and give it a quick stir. Garnish with pink salt.
  
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Scotch Bird

Ingredients

1½ oz single malt scotch (Tommy prefers Aberlour 12 year)
½ dry vermouth (Tommy prefers Dolin)
½ oz Original Combier
½ oz fresh lemon juice
½ oz honey syrup (2:1 honey to water)

Preparation

Add all ingredients in a mixing glass, shake with ice, then fine strain into chilled cocktail glass.
  
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Sendero Trail

Ingredients

1 oz plum brandy
1 oz pisco, preferably Chilean
½ oz Original Combier
½ oz fresh lime juice
½ oz passion fruit syrup
1 large egg white, lightly beaten

Preparation

In a cocktail shaker, combine the plum brandy, pisco, Original Combier lime juice, passion fruit syrup and egg white and shake vigorously. Fill the shaker with ice and shake again. Fine-strain into a chilled coupe and dot 3 dashes of Angostura bitters across the top of the drink for garnish.
  
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She Didn't Mean It

Ingredients

Tommy Klus, Portland, OR
1½ oz cachaca (Tommy prefers Novo Fogo Barrel-Aged Cachaca)
1 oz fresh lemon juice
½ oz Combier Creme de Peche de vigne
½ oz grenadine (B.G. Reynold's Hibiscus)
Dash of orange bitters

Preparation

Combine all ingredients in mixing glass, shake vigorously, then strain into old fashioned glass over fresh ice cubes. Garnish with a slice of lemon and an orchid if you have it!
  
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Side Car

Ingredients

1½ oz cognac (Courvoiser VS)
¾ oz Original Combier
1 oz fresh lemon juice
½ oz simple syrup

Preparation

Combine ingredients in mixing glass with ice, shake vigorously then strain into sugar rimmed martini or cocktail glass. Garnish with lemon twist.
  
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Smoky Margarita

Ingredients

Jacob Grier, Metro Vino, Portland, OR
2 oz reposado tequila
½ oz Original Combier
½ oz lemon
½ oz lapsang souchong syrup*
*equal parts sugar and lapsang souchong tea

Preparation

Combine in mixing glass, shake with ice, then strain over fresh ice in cocktail glass. Garnish with lime wheel.
  
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Star Gazer

Ingredients

1.5 oz Pisco Control C
¾ oz Combier Liqueur d’Orange
0.5 Campari
½ oz fresh lemon juice

Preparation

Combine ingredients in mixing glass, shake with ice then strain into chilled coupe. Garnish with lemon peel.
  
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Sultan of the Sun

Ingredients

Art Tierce, Teardrop, Portland, OR
1½ oz 10 Cane Rum
¾ oz Original Combier
¾ oz fresh lime juice
½ oz passion fruit puree
½ oz Trader Tiki Flarnum
Splash of soda water
Hard dash peychauds bitters

Preparation

Combine all ingredients in mixing glass, shake with ice, then strain into Collins Glass. Add ice, splash of soda water and stir.
  
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Summer Love

Ingredients

2 oz Pisco Control C
½ oz mango juice
½ oz simple syrup
¼ oz fresh grapefruit juice
¼ oz dried cranberries, for garnish
3-5 blueberries, for garnish

Preparation

In a mixing tin, combier Pisco Control C, grapefruit juice, mango juice and simple syrup, and stir for 15 seconds. Pour contents into a glass tumbler filled with ice. Add the dried cranberries and blueberries for garnish.
  
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Tantalus

Ingredients

¾ oz fresh lemon juice
¾ oz Combier Pamplemousse
¾ oz brandy (Armagnac de Montal VS)

Preparation

Combine with ice, shake vigorously, then strain into rocks glass containing fresh ice.
  
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Tequila Sunrise Variation

Ingredients

1½ oz tequila
½ oz Original Combier
¼ oz Combier Cassis
½ oz fresh lime juice

Preparation

Fill mixing glass with all ingredients, ice, and soda water, the shake and serve over new ice in tall Collins glass. Add lime wheel for garnish.
  
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Test

Ingredients

1½ oz rye whiskey (Ariana prefers Wild Turkey)
½ oz tequila (Ariana prefers Dulce Vida)
½ oz Combier Creme de Mure
½ oz fresh lemon juice
½ oz Gran Classico
Bar spoon rich dem
Dash of Angostura Bitters

Preparation

Combine all ingredients in mixing glass, shake vigorously, then strain into chilled coupe. No garnish.
  
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The Antibes

Ingredients

1½ oz gin (Michael prefers St. George Dry Rye Gin)
½ oz Combier Liqueur d'Orange
½ oz St. Germaine Elderflower Liqueur
½ oz simple syrup
½ oz fresh lime juice
Cucumber
Honeydew Melon

Preparation

Muddle cucumber and honeydew in the bottom of a mixing glass. Add ice and combine the remaining ingredients. Shake well. Double strain into a chilled martini glass. No garnish.
  
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The BBC

Ingredients

2 oz gin (Ben prefers Death's Door)
½ oz Original Combier
½ oz St. Germaine Elderflower Liqueur
½ oz fresh lime juice
½ oz simple syrup
2 dashes Fee Brothers Plum Bitters

Preparation

Combine all ingredients in mixing glass with ice. Shake well. Strain into chilled martini glass. Garnish with lime wheel.
  
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The BeezNeezly

Ingredients

2 oz Original Combier
½ oz gin (Thadeus prefers Smalls)
½ oz Dimmi
½ oz Lillet Blanc

Preparation

Combine all ingredients in mixing glass with ice. Shake well. Strain into chilled martini glass. Garnish with flamed lemon.
  
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The Gaucho

Ingredients

1½ oz anejo tequila
½ oz Original Combier
½ oz Cynar
½ oz mezcal
4 dashes of Post Prohibition Coffee Bitters
Malbec red wine float
Orange twist for garnish

Preparation

Add all ingredients in a mixing glass except the orange twist and the red wine. Stir with ice. Strain into a rocks fill double old fashioned glass. Garnish with an orange twist and then float a small amount of red wine on top.
  
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The Makin Grade

Ingredients

2 oz rye whiskey
½ oz Original Combier
2 dashes absinthe
1 oz fresh lemon juice

Preparation

Add all ingredients in a mixing glass, shake with ice, then fine strain into chilled cocktail glass.
  
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The Nap

Ingredients

1½ oz brandy
1½ oz Combier Kummel
1½ oz Green Chartreuse
½ oz Combier Fruits Rouge, Mure or Cassis

Preparation

Combine ingredients except for Combier Fruits Rouge, Mure or Cassis, in mixing glass, add ice and shake well. Strain into chilled coupe, float with Combier Fruits Rouge, Mure or Cassis.
  
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The Protagonist

Ingredients

Erick Castro
1 oz Beefeater Winter Gin
1 oz Dolin Dry Vermouth
½ oz Original Combier
½ winter pear liqueur

Preparation

Combine, stir with ice, then strain into cocktail glass.
  
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The Reinvention

Ingredients

Will Hadjigeorgalis, Hotel American, New York, NY
2 oz Belvedere Pink Grapefruit Vodka
1 oz Combier Creme de Pamplemousse rose
1 oz fresh lemon juice
1 oz fresh blood orange juice

Preparation

Combine all ingredients in mixing glass with ice, shake vigorously, then strain into chilled martini glass. Garnish with grapefruit peel.
  
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Tomate Fresca

Ingredients

5 yellow grape tomatoes
1½ oz Piedre Almas Mezcal
½ oz Elixir Combier
½ oz fresh lemon juice
½ oz agave nectar
3 dashes orange bitters
1 lemon slice, charred on both sides with a brulee torch

Preparation

Muddle the 5 grape tomatoes in a shaker until well crushed. Combine remaining ingredients in shaker, add ice, and shake vigorously until well mixed. Double strain with a Hawthorne strainer and fine strainer into a chilled coupe, and garnish with the charred lemon.
  
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Trade Route

Ingredients

2 oz St. George Rye Gin
½ oz Original Combier
½ oz yellow Chartreuse
½ oz Dolin Blanc vermouth
½ oz black tea simple syrup

Preparation

Combine all ingredients in mixing beaker, stir, then strain into chilled coupe. Garnish with lemon zest.
  
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Warsaw (classic)

Ingredients

1½ oz vodka
½ oz dry vermouth
½ oz Combier Mü
½ oz fresh lemon juice
½ tsp. honey or 2:1 cane syrup

Preparation

Combine contents in mixing glass, shake with ice, then strain into chilled cocktail glass. Garnish with lemon peel.
  
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Waverly Cocktail

Ingredients

1¾ oz gin
¼ oz Combier Cassis
½ oz fresh orange juice

Preparation

Combine with ice, shake, then strain into Collins glass.
  
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Whiskey Rose

Ingredients

1½ oz Bourbon or Rye Whiskey
½ oz Combier Rose
½ oz fresh lemon juice

Preparation

Build all ingredients in a Collins glass, add ice, quick stir, top with soda (lightly), then garnish with lime wheel.
  
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Whisky Daisy

Ingredients

2 oz bourbon
1 oz Original Combier
¾ oz fresh lemon juice

Preparation

Combine all ingredients in mixing glass, shake with ice then strain over fresh ice in cocktail glass; garnish with black cherry.
  
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White Flag

Ingredients

1½ oz Plymouth Gin
½ oz fresh lemon juice
½ oz Combier Pamplemousse Rose
½ oz Fernet Branca
Dash agave nectar (roughly ½ tsp.)

Preparation

Combine all ingredients in mixing glass, shake vigorously with ice, then fine strain into chilled coupe. Garnish with pinch of salt.
  
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White Sangria 1

Ingredients

1 orange slice
1 lime slice
Add grapes, melon, and sprigs of mint
¾ cup Pisco Control C
¼ cup Combier Pamplemousse
½ cup fresh lime juice
½ cup simple syrup
3 cups pinot gris

Preparation

Cover and let rest in refrigerator. Serve 4 oz mix in wine glass with fresh ice. Top with soda water. Garnish with sangria fruit.
  
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White Sangria 2

Ingredients

¾ cup Pisco Control C
¾ cup Combier Pêche de vigne
1 whole pineapple cut and quartered
2 apples cut into slices
½ cup fresh lime juice
½ cup agave nectar
3 cups pinot gris

Preparation

In mixing glass muddle: 2 pieces orange and healthy pinch of mint. Add 4 oz of sangria mix then shake with ice and roll into wine glass.
  
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Wynde Breeze

Ingredients

1 oz Royal Combier
1 oz Sea Wynde Rum (or similar)
¾ oz fresh lime juice
½ oz orgeat syrup
6 drops tiki bitters

Preparation

Build in glass with crushed ice and stir, add orange twist, grate cinnamon stick, slap mint sprig and place in glass next to orange twist.
  
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XYZ

Ingredients

1½ oz Jamaican rum (Smith & Cross)
¾ oz Original Combier
¾ oz fresh lemon juice
¼ oz rich demerara

Preparation

Combine all ingredients in mixing glass with ice, shake, then strain into Collins glass with fresh ice; garnish with spanked mint sprig.
  
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