Royal Combier Recipes

Brasilian Wit

Ingredients

Evan Martin, Bellevue, WA
1½ oz cachaca (preferably Novo Fogo Silver)
1½ oz Royal Combier
½ oz lemon
2 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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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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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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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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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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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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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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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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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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Oaxacan Crusta

Ingredients

Scott Baird, San Francisco, CA
1½ oz Royal Combier
½ oz Banhez 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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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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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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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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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, 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
½ oz lemon juice
4 sprigs of mint
½ teaspoon 1:1 cane syrup

Preparation

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