LIQUEUR recipes

1 oz Combier Liqueur d’Orange
1.5 oz Libélula Tequila Joven
1.5 oz fresh lime juice
0.25 oz simple syrup

Combine all ingredients in shaker with ice, shake for ten seconds, then strain into rocks glass filled with fresh ice. Garnish with lime wheel.

2 oz ODVI Armagnac
1 oz lemon
3/4 oz Combier Liqueur d’Orange

Shake and double strain into a coupe and garnish with an orange twist

1.5 oz london dry gin
0.75 oz Combier Liqueur d’Orange
0.5 oz campari
0.5 oz fresh lemon juice

Combine all ingredients in shaker with ice, shake for ten seconds then strain into chilled Coupe Glass. Garnish with lemon peel.

0.75 oz Combier Liqueur d’Orange
0.75 oz london dry gin
0.75 oz brandy
0.5 oz fresh lemon juice

Combine all ingredients in shaker with ice, shake for ten seconds then strain into chilled Coupe Glass. Garnish with orange peel.

1.25 oz mezcal
0.75 oz Royal Combier
0.75 oz blanco tequila
0.5 oz grapefruit juice
0.25 oz fresh lime juice
1 dash Peychaud’s bitters

Serve stirred and in a chilled coupe.

1 oz Royal Combier
1 oz reposado tequila
1 oz Italian sweet vermouth
2 ashes Angostura bitters

Stirred, served in a chilled coupe with lemon peel (zest over top).

1.5 oz cognac
1 oz Royal Combier
0.5 oz lemon juice

Shaken, serve in a chilled coupe with a sugared rim.

1 oz Royal Combier
1.5 oz blanco tequila
1 oz lime
0.25 oz demerera syrup

Shaken, served up with salt on rim (optional).

2 oz pineapple juice
1 oz Combier Le Bleu
1 oz silver (light) rum
1 oz cream of coconut, such as Coco Lopez

Add all ingredients in a shaker with ice and shake for 10 seconds. Strain over fresh ice into a tiki or hurricane glass. Garnish with fresh pineapple wedge and maraschino cherry.

1 1/2 oz Vodka

4oz Pineapple Juice

1oz Coconut Cream

1/2 oz Combier Le Bleu

Combine ingredients with ice into a blender and blend until smooth, pour into glass and garnish with a pineapple spear

1 oz gin
.75 oz Combier Le Bleu
.75 oz lillet
.75 oz lemon juice
1 dash absinthe

Add all ingredients in a shaker with ice,except absinthe. Shake for 10 seconds then strain into a chilled glass. Add 1 dash of absinthe.

1 oz dark rum
1 oz Wray & Nephew White Overproof Rum
1 oz lime juice
.75 oz Royal Combier
.5 oz orgeat
.25 oz Combier Le Bleu

Add all ingredients in a shaker with ice and shake for 10 seconds. Strain over fresh ice into a double old fashioned glass. Garnish with spent lime shell and mint sprig.

2 oz Gin

3/4 oz Lemon Juice

1/2 oz Combier Framboise

1/2 oz Simple Syrup

1 pc Egg White

Shake vigorously with ice for 30 seconds, double strain into a cocktail coupe and express the oil from a lemon peel overtop and discard, garnish with a picked raspberry.

1 oz White Rum

1 /2 oz Combier Crème de Pêche

1 oz Lime Juice

1/4 oz Honey Syrup

6-8 pc Mint

Combine ingredients with ice into a blender and blend until smooth, pour into a cocktail coupe and garnish with a mint sprig

Pasteque 75

2 oz Gin

3/4 oz Lemon Juice

1/2 oz Combier

1/4 oz Simple Syrup

Bar Spoon of Chareau Aloe Liqueur

Shake and double strain into cocktail coupe with 1 1/2 oz sparkling wine, garnish with lemon twist

1 1/2 oz Gin

1 oz Lemon Juice

1/2 oz Combier Fleur de Sureau

1/2 oz Simple Syrup

5-6 pc thin cucumber discs

Muddle the cucumber in shaker, add rest of ingredients and shake with ice, double strain into a collins glass topped with club soda, garnish with a cucumber ribbon

2 oz Gin

3/4 oz Lillet Blanc

1/4 oz Combier Rose

1 dash Celery Bitters

Stir until well chilled and strain into a small coupe and garnish with a lemon twist

Combier Fruit Liqueur

2 scoops vanilla ice cream

Top ice cream with your favorite Combier Liqueur.

1.5 oz London dry gin
0.25 oz Combier Kümmel
0.75 oz fresh lime juice
0.5 oz vanilla syrup (1:1 vanilla to water)
0.5 oz Jeppson’s Malört Liqueur
0.25 oz simple syrup w/dash of salt

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

1.5 oz reposado tequila
0.75 Combier Kümmel
1 oz fresh lime juice
0.5 oz 2:1 agave nectar*

Combine the ingredients in a mixing tin without ice. Add ice and shake, strain into a chilled cocktail glass. Garnish with lime wheel. *Cut agave nectar with water. So, 2 parts water to 1 part agave nectar.

8-10 mint leaves, lightly pressed
1.5 oz gin
0.5 oz Combier Kümmel
0.75 oz fresh lemon juice
0.5 oz cane syrup

Combine all ingredients in mixing glass with ice, shake vigorously, then fine strain over fresh ice into old fashioned glass. Top with ¾ oz club soda. Garnish with mint sprig.

1.5 oz Combier Kümmel
0.75 oz fresh lemon juice
3 oz tomato juice
Dash Worcestershire
Dash or two Tabasco
Pinch celery salt & rock salt
4 turns ground black pepper

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.

1 1/2 oz Combier Blanchette

4 1/2 oz Chilled Sparkling Wine

Build in Champagne Flute with Combier Blanchette first

1.5 oz. Combier Blanchette

.25 oz simple syrup

3 oz half-and-half

1 dash orange flower water

1 large egg white

.25 oz white creme de menthe

Combine all ingredients in a shaker and shake for 10 seconds. Add ice and shake again. Strain into an ice-filled highball glass.

2 oz. white rum

1 or 2 dashes Combier Blanchette

.75 oz. honey syrup

.75 oz. fresh lime juice

Combine all ingredients in a shaker with ice and shake for 10 seconds. Strain into a chilled coupe.