Recipes

Heart & Soul

by Collin Azevedo

Ingredients
1.0 oz. Giffard Mûre
.75 oz. Reposado Tequila
.25 oz. Yellow Chartreuse
1.0 oz. Grapefruit Juice
.5 oz. Lime Juice
3 dashes Orange Bitters
Method
Combine all ingredients into a shaker and add half a scoop of crushed pebbled ice.
Whip shake about 5-10 seconds, pour into hurricane glass.
Garnish
Grapefruit slices
Tarragon
Luxardo cherry
Equipment
Hurricane glass

Address Unknown

by Jonathan Mateer

Ingredients
.5 oz. Maestro Dobel Reposado Tequila
.25 oz. Del Maguey Vida Mezcal
.5 oz. Giffard Pamplemousse
.25 oz. Giffard Triple Sec
1.0 oz. Watermelon juice
.5 oz. Lime juice
.25 oz. Agave syrup
3 Basil leaves
Method
Combine all ingredients into a shaker.
Shake, double strain over a large rock in a glass rimmed with Tajin.
Garnish
Tajin rim
Watermelon cube
Basil leaf
Equipment
Rocks glass

Piña Colada

Ingredients
1.5 oz. Rum-Bar Gold
.75 oz. Giffard Caribbean Pineapple
.75 oz. Coco Lopez
.75 oz. Fresh Lime Juice
.25 oz. Rum-Bar White Overproof
Method
Combine all ingredients together before before adding ice.
Pour into a blender.
Add ice, cover blender, and blend until slushie.
Garnish
Pineapple fronds

Sotol Swizzle

Ingredients
1.5 oz. Sotol Por Siempre
.50 oz. Green Chartreuse
.75 oz. Giffard Caribbean Pineapple Liqueur
1.0 oz. Fresh Pineapple Juice
1.0 oz. Fresh Lime Juice
5 Mint Leaves
Method
Combine all ingredients and shake with ice.
Strain into a collins glass over crushed ice.
Add ice to create mound.
Garnish
Mint bouquet
Equipment
Collins Glassware

Sotol Paloma

Ingredients
1.5 oz. Sotol Por Siempre
.75 oz. Giffard Pamplemousse
.75 oz. Fresh-Squeezed Lime Juice
3.0 oz. Grapefruit Soda
Method
Combine all ingredients except soda and shake with ice.
Strain into a collins glass over fresh ice and top with grapefruit soda.
Stir briefly.
Garnish
Grapefruit slice

Sotol Margarita

Ingredients
1.5 oz. Sotol Por Siempre
.75 oz. Giffard Curaçao Triple Sec
.75 oz. Fresh-Squeezed Lime Juice
.50 oz. Simple Syrup
Method
Combine all ingredients in a shaker with ice.
Shake well and strain over fresh ice into a rocks glass with salted rim.
Garnish
Lime wheel

Chez Joséphine

This cocktail is a Negroni variation.

Ingredients
1.5 oz. Gin
.75 oz. Red Italian Bitter Aperitivo
.75 oz. Vermouth
.25 oz. Bigallet China China Amer
Barspoon Giffard Abricot du Roussillon
Method
Combine ingredients in a mixing glass.
Add ice and stir briefly.
Strain over a large ice cube, into a rocks glass.

Lychee Martini

The lychee martini is a classic, delicate, and exotic cocktail that features the sweet taste of lychee fruit. It is a delicious vodka martini and very easy to make.

Ingredients
2.0 oz. Vodka
1.0 oz. Giffard Lichi-li
.5 oz. Blanc Vermouth
Method
Stir ingredients together with ice.
Strain into a chilled cocktail glass.
Garnish
No garnish necessary

Lychee Lemonade

For this delicious cocktail, the basic sour gets a fruit-driven facelift, with vanilla and tropical stonefruit playing together seamlessly.

Ingredients
1.5 oz. Vanilla Vodka
.75 oz. Giffard Lichi-li
.75 oz. Fresh-Squeezed Lemon Juice
.25 oz. Simple Syrup
Method
Shake ingredients together with ice.
Strain into a chilled cocktail glass.
Garnish
Peeled lychee fruit

East Meets West

by Sam Treadway, bartender at Backbar in Cambridge, MA

Ingredients
1 oz. Giffard Ginger of the Indies
.5 oz. Giffard Fruit de la Passion
1.25 oz. Manzanilla Sherry
.5 oz. Fresh Lemon Juice
2 drops Sesame Oil
Method
Combine all ingredients in a mixing tin.
Add ice, shake.
Strain into a chilled coupe.
Garnish
Orchid
Lemon twirl

Abricotier

by Francis Flores, bartender at Maxine's Taproom in Fayetteville, AR

Ingredients
1.5 oz. Fernando de Castilla Classic Oloroso Sherry
.5 oz. Pierre Ferrand 1840 Cognac
.5 oz. Giffard Abricot Du Roussillon
.25 oz. Giffard Orgeat
.5 oz. Fresh Lemon Juice
1 dash Angostura Bitters
Method
Combine all ingredients in mixing tin.
Add ice. Shake.
Double strain into a coupe.
Express orange peel over top, wipe on the edge of the glass and drop into cocktail.
Garnish
Wide orange peel

Chilean Bellflower

by Jillian Hapak, bartender at Brass Tacks in Denver, CO

Ingredients
1 oz. Pisco El Gobernador
1 oz. Lillet Rose
.5 oz. Giffard Pamplemousse
.5 oz. Fresh Lemon Juice
.25 oz. Simple Syrup
1.5 oz. Club Soda
1 spritz Rose Water
Method
Add pisco, Lillet rose, Pamplemousse, lemon and simple into a tin and shake with ice.
Fine strain mixture into a wine glass over fresh ice.
Add soda water.
Spray with rose water.
Garnish
Edible flower

Mr. Manager

by Rachael Soto, bartender at Rosewater in Houston, TX

Ingredients
.75 oz. Giffard Banane du Brésil
.375 oz. Amontillado Sherry
.375 oz. Sweet Vermouth
1.5 oz. Wild Turkey 101 rye whiskey
1 dash Angostura Bitters
1 Barspoon Nux Alpina Walnut Liqueur
Method
Combine ingredients in mixing glass and stir.
Strain and serve up with banana chip garnish.
Garnish
Banana Chip

Currant Mood

by Iliia Kramarenko, bartender at Arnaud's French 75 in New Orleans, LA

Ingredients
.5 oz. Clear Creek Apple Brandy 8 yr.
1.5 oz. Lustau Oloroso
.5 oz. Giffard Cassis Noir de Bourgogne
1 tsp. Clear Creek Blue Plum Brandy
.75 oz. Fresh Lemon Juice
.5 oz. Giffard Orgeat
1 Bitter Truth Aromatic Bitters
Method
Shake well with one big ice cube and a couple of Kold-Draft cubes.
Strain into a frozen coupe.

The Promised Neverland

by Vay Su, bartender at Republique in Los Angeles, CA

Ingredients
.75 oz. Pierre Vallet VSOP
.75 oz. Giffard Rhubarbe
.25 oz. Giffard Pamplemousse
.75 oz. Fresh Lemon Juice
2 oz. Champagne
1 dash Bitter Truth Grapefruit Bitters
2 dashes Peychaud's Bitters
Grapefruit Twist
Method
Add all ingredients to the mixing tin (except Champagne).
Express and add grapefruit twist.
Add ice and shake hard.
Strain into wine glass over fresh ice.
Top with Champagne.
Garnish
Rhubarb Ribbons
Lemon Twist

Bolo Thai

by Justin Levaughn, bartender at The Courtesy in Orlando, FL

Ingredients
1.5 oz. Ron Del Barrilito 3 Star Rum
.5 oz. Giffard Banane du Brésil
.5 oz. Giffard Orgeat
.75 oz. Thai Tea
.5 oz. Fresh Lime Juice
.5 oz. Coconut Milk
.5 oz. Batavia Arrack
Method
Shake and strain all ingredients minus the coconut milk into Collins glass.
Lightly froth the coconut milk by itself.
Fill glass with pebble ice and float coconut milk over top.
Insert a banana leaf, environmental friendly straw, and grate nutmeg over top.

Dawn of the Century

by Jacob Inez, bartender at Campfire in Oceanside, CA

Ingredients
1.5 oz. Fino Sherry
.75 oz. Giffard Banane du Brésil
.75 oz. Cocchi Rosa
.75 oz. Fresh Lemon Juice
1 barspoon Rich Damerara
Method
Build in tin.
Hard shake.
Strain.
Garnish
Laughter

Bending Blades

by Christopher Day, bartender at Tartine Manufactory in Oakland, CA

Ingredients
1.5 oz. Tapatio Tequila Blanco
.5 oz. Giffard Pamplemousse
.5 oz. Salers Gentian Aperitif
.5 oz. Lustau Manzanilla Papirusa
Method
Build in a mixing glass and stir with cracked ice until thoroughly chilled.
Strain into chilled coupe and express lemon oil over the top.
Discard peel.
Garnish
Discarded lemon twist

Honey Don’t

by Ryan Gannon, bartender at Cure in New Orleans, LA

Ingredients
.5 oz. Giffard Ginger of the Indies
.5 oz. Giffard Orgeat
1.5 oz. Noilly Prat Dry
5 drops Bittermens Orange Cream Citrate
1.5 oz. Club Soda
1 slice English Cucumber
Method
Add one slice of cucumber to mixing tin.
Muddle.
Add all ingredients, minus the soda.
Add 3 Kold Draft cubes, and short shake for 5 seconds to combine.
Add soda to tin, roll to combine.
Double strain into wineglass prepared with Kold Draft cubes and a long peel of cucumber.
Garnish
Cucumber Peel

Banana Suit

by Sean Johnson, bartender at Nitecap in NYC

Ingredients
1.0 oz. Sipsmith Dry Gin
1.0 oz. Salers Aperitif
.5 oz. Dolin Dry Vermouth
.5 oz. Giffard Banane du Bresil
.25 oz. Giffard Vanille de Madagascar
Method
Build in a rocks glass over large cube
Garnish
Mint bouquet.