Liqueur de Pamplemousse Rose
(Grapefruit Liqueur)

2nd Base

Ingredients

Junior Ryan, 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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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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Beau Geste

Ingredients

Daniel Shoemaker, Portland, OR
3 grinds fresh cracked pepper
2 oz rye whiskey 
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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El Candidato

Ingredients

Esteban Ordonez, New York, NY
1½ oz rum (preferably Don Q Anejo 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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Italian Paloma

Ingredients

Katie DeCantillon, Hop City, Atlanta
1½ oz Banhez Mezcal
1 oz lime juice
½ oz Combier Pamplemousse
¼ oz Cynar
2 oz grapefruit soda


Preparation

Combine all ingredients except grapefruit soda in a shaker with ice.  Shake and strain over fresh ice into a collins glass.  Top with grapefruit soda.


  
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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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La Paloma

Ingredients

1 oz Libélula Tequila Joven
1½ oz grapefruit juice
¾ oz Combier Pamplemousse
½ oz fresh lime juice
2 oz club soda

Preparation

Combine all ingredients except for club soda in shaker with ice.  Shake for ten seconds then strain into Collins Glass with fresh ice.  Top with club soda and garnish with lime wheel.
  
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La Vie en Rose

Ingredients

1 oz Control C Pisco
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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L'Enfant

Ingredients

1½ oz bourbon 
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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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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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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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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The Reinvention

Ingredients

Will Hadjigeorgalis, 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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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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Liqueur de Rose
(Rose Liqueur)

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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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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Liqueur d’Abricot
(Apricot Liqueur)

Autumn Royale

Ingredients

Vince Landi, Atlanta, GA
1 oz vodka
1 oz Combier Abricot
2 oz fresh orange juice
2 oz Champagne

Preparation

Combine all ingredients except Champagne in a shaker with ice. Shake and strain into a flute, top with Champagne or sparkling wine.


  
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Havana Cocktail

Ingredients

1½ oz gin
½ oz fresh lemon juice
1 oz Combier Abricot

Preparation

Combine all ingredients in shaker. Shake and strain into a coupe, garnish with lemon wedge.


  
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Hotel Nacional Special

Ingredients

1¾ oz light rum
¾ oz pineapple juice
¾ oz fresh lime juice
½ oz Combier Abricot
½ oz simple syrup (1:1)


 

 

Preparation

Combine all ingredients in shaker with ice. Shake and strain into a coupe. Float lime wheel as garnish.


  
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Pretty Girls Like Daiquiris

Ingredients

Randy Hayden, Slater Hospitality, Atlanta, GA
2 oz Tito's Handmade Vodka
½ oz Combier Abricot
1 oz fresh lime juice
1 oz simple syrup
4 dashes Angostura Bitters

Preparation

Combine all ingredients in shaker with ice. Shake and pour into into a coupe glass. Garnish with Filthy Cherry.


  
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Rivera

Ingredients

2 oz rye whiskey
¾ oz fresh lime juice
½ oz Combier Abricot
½ oz brown simple syrup
2-3 dashes of Peychaud's Bitters
8-10 mint leaves



Preparation

Build and swizzle with pebbled ice in a collins glass.  Top with fresh mint bouquet and powdered sugar.


  
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Tropicalé Chilean

Ingredients

2 oz Pisco Control C
¾ oz fresh lemon juice
½ oz Combier Abricot
¼ oz simple syrup
3 mint leaves

 

Preparation

Combine all ingredients in a shaker. Fine shake and strain into a coupe. Garnish with lemon wheel.


  
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Liqueur de Pêche de Vigne
(Peach Liqueur)

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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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 Peche de Vigne 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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Hell or High Water

Ingredients

1½ oz irish whiskey 
½ oz dry vermouth 
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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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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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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Liqueur de Framboise
(Raspberry Liqueur)

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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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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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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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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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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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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Liqueur de Mûre
(Blackberry Liqueur)

Basil Bramble

Ingredients

1½ oz 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 Müre over the top. Garnish with a basil leaf.
  
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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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Blurred Borders

Ingredients

1½ oz rye whiskey 
½ oz Banhez Mezcal
½ oz Combier Crème de Müre
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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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 Müre then garnish with lemon slice and 2 raspberries.
  
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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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Polish Sidecar

Ingredients

1½ 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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Smoke & Mûre

Ingredients

1½ oz Banhez Mezcal
½ oz Combier Mûre
½ oz fresh lime juice
ginger beer

Preparation

Combine all ingredients except ginger beer in a shaker, shake for ten seconds.  Strain over fresh ice into a Highball glass.  Top with ginger beer.


  
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Test

Ingredients

1½ oz rye whiskey 
½ oz tequila 
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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Warsaw (classic)

Ingredients

1½ oz vodka
½ oz dry vermouth
½ oz Combier Müre
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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Liqueur de Fruits Rouges
(Red Berries Blend Liqueur)

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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Kokopelle

Ingredients

1½ oz blanco tequila 
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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Pisco Disco

Ingredients

2 oz Control C Pisco
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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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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Liqueur de Cassis
(Blackcurrant liqueur)

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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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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El Diablo

Ingredients

1½ oz Libélula 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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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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