Combier Fruit Liqueurs Recipes

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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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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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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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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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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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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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 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 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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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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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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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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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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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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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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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 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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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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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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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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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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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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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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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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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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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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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 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 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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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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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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