Recipes

Negroni Thyme

Add a savory, herbal kick to the classic Negroni.

Ingredients
1 oz. Gin
1 oz. Blanc Vermouth
.50 oz. Bigallet Thym Liqueur
.50 oz. Campari
Orange Slice
Fresh Thyme Sprig
Large Ice Cube
Method
Stir ingredients with ice
Strain into rocks glass over large ice cube
Garnish with an orange slice and fresh thyme sprig
Equipment
Rocks glass
Jigger or ounce measuring cup
Beaker or pint glass
Julep strainer

China-China Choo Choo

Bigallet China-China Amer in place of regular orange liqueur takes this Sidecar variation to the next level.

Ingredients
1.5 oz. Brandy or Cognac
1.0 oz. Bigallet China-China Amer
.75 oz. Fresh Lemon Juice
.25 oz. Simple Syrup
Lemon Slice/Zest
Method
Shake ingredients with ice
Fine strain into chilled coupe glass
Garnish with a lemon slice or twist
Equipment
Coupe glass
Jigger or ounce measuring cup
Shaker
Hawthorne Strainer
Fine strainer

China-China Bière

This french shandy is crisp, refreshing, and shockingly tasty.

Ingredients
.75 oz. Bigallet China-China Amer
5 - 6 oz. Beer
Method
Combine ingredients
Garnish
Orange wheel
Equipment
Tall glass
Jigger

White Sotol Negroni

Ingredients
1.5 oz. Sotol Por Siempre
.75 oz. Blanc Vermouth
.75 oz. Bigallet Thym Liqueur
Orange Bitters
Method
Combine all ingredients in a mixing glass with ice and stir.
Once chilled and diluted, strain into a rocks glass over a large ice cube.
Garnish
Orange peel

Sotol Thyme

Ingredients
1.0 oz. Sotol Por Siempre
1.0 oz. London Dry gin
.50 oz. Dry Vermouth
.25 oz. Bigallet Thym Liqueur
Method
Combine all ingredients in a mixing glass with ice.
Stir until chilled and diluted.
Strain into a chilled cocktail glass.
Express a lemon peel over the cocktail and discard.

Desert Bird

Ingredients
1.5 oz. Sotol Por Siempre
.50 oz. Campari
.50 oz. Pineapple juice
.50 oz. Lime juice
.50 oz. Simple syrup
Soda
Method
Combine all ingredients except soda and shake with ice.
Strain into a collins glass over fresh ice and top with soda.
Stir briefly and garnish.
Garnish
Pineapple frond
Equipment
Collins Glassware

Sotol Bloody Mary

Ingredients
1.5 oz. Sotol Por Siempre
4.0 oz. Bloody Mary Mix
Method
Combine ingredients in a shaker with ice.
Shake gently to incorporate.
Strain into a tall glass with a salted rim, over fresh ice.
Garnish
Pickled vegetables

Sotol Negroni

Ingredients
1.5 oz. Sotol Por Siempre
.75 oz. Blanc Vermouth
.75 oz. Suze
Method
Combine all ingredients in a mixing glass with ice and stir.
Once chilled and diluted, strain into a rocks glass over a large ice cube.
Garnish
Orange peel

Alpine Delight

by Kit Crowl, bartender at Chianina Steakhouse in Long Beach, CA

Ingredients
1.5 oz. Bar Hill Gin
.5 oz. Lillet Blanc
.75 oz. Lemon Juice
.5 oz. Giffard Fraise des Bois
.25 oz. Giffard Orgeat
2 bar spoons Suze
Method
Shake/fine strain into rocks glass over large ice cube.
Garnish
Alpine Strawberries & blossom.

Spirit Animal

by Sander Raav, bartender at The Tin Table in Seattle

Ingredients
1.0 oz. Plantation Stiggins Fancy Rum
1.0 oz. Daron Fine Calvados
.5 oz. Giffard Banane Du Bresil
.4 oz. Lustau Oloroso Sherry
.25 oz. Amaro Montenegro
1 dash (about 7 drops) Scrappy's Celery Bitters
Method
Stir ingredients together with ice.
Strain into chilled coupe glass.
Garnish
Lemon twist
Sage sprig

Sandilla Exquicita

by Jesus Perez, bartender at Swizzle and Employees Only in Miami

Ingredients
.75 oz. Giffard Pamplemousse
1.0 oz. Leblon Cachaca
4 chunks Watermelon
1 pinch Paprika Salt
0.5 oz. Aperol
0.5 oz. Lime Juice
.25 oz. A Simple Syrup
Method
Muddle watermelon and salt.
Add ingredients.
Shake/strain into Collins glass.
Pack with pellet ice.
Garnish
Grated watermelon
Grapefruit peel

Shangala Banana

by Leanne Favre, bartender at Mayahuel & Clover Club in NYC & Brooklyn

Ingredients
1.0 oz. Agave de Cortes Joven Mezcal
1.0 oz. Lustau Fino Sherry
.75 oz. Giffard Banane du Bresil Liqueur
.75 oz. Fresh Lemon Juice
.50 oz. Giffard Gomme Syrup
4 Dried Pods of Cardamom
4 pinches Chile de Arbol (Crushed)
Method
Gently muddle chile, cardamom, and gomme syrup.
Add other ingredients and shake with ice.
Fine strain into a pilsner glass and pack with crushed ice.
Garnish
Long banana peel
sprinkle of crushed chile de arbol.

The Traveling Banana

by Sam Treadway, bartender at Backbar in Somerville, MA

Ingredients
0.75 oz Giffard Banane du Bresil
0.75 oz Bacardi 8
0.75 oz Laphroiag 10 Year Scotch
0.5 oz Lustau Amontillado Sherry
0.25 oz Giffard Orgeat
3 dashes Angostura Bitters
Method
Build cocktail in a large rocks glass over a large ice cube
Stir briefly
Garnish
Lime twirl
Equipment
Rocks glass

Wild Cider

Dry, hard apple cider is the perfect compliment to Giffard Wild Elderflower

Ingredients
3/4 oz. Giffard Wild Elderflower
4.0 oz. Dry, Hard Apple Cider
2 dashes Angostura Bitters
Method
Build ingredients in a tall glass.
Add ice and stir to combine.
Garnish with a lemon twist.
Garnish
Lemon Twist
Equipment
Tall glass
Jigger or ounce measuring cup
Bar spoon

Perfect Paloma

A modern twist on the classic Paloma, inspired by Thad Vogler

Ingredients
1.5 oz. Mezcal, Tequila, or Sotol
1.0 oz. Giffard Pamplemousse
.75 oz. Lime
.25 oz. Simple Syrup
2.0 oz. Soda Water
Method
Shake all ingredients with ice, except for the soda.
Strain over fresh ice and top with soda in a tall glass.
Garnish with grapefruit wedge.
Garnish
Grapefruit Wedge
Equipment
Collins glass
Collins glass
Bar spoon
Shaker
Hawthorne strainer
Fine strainer

French Soda

Simple, delicious, refreshing, enjoy this aperitif any time of day

Ingredients
1.0 oz. Any Giffard Premium or Specialty Liqueur
3.0 oz. Chilled, Dry White Wine
3.0 oz. Chilled Seltzer Water
Method
Build ingredients in a wine glass.
Add ice and stir to combine.
Garnish with seasonal fruit and a squeeze of fresh citrus.
Garnish
Seasonal Garnish
Equipment
White wine glass
Jigger or ounce measuring cup
Bar spoon

Daiquiri d’Espelette

Ingredients
1.0 oz. Giffard Piment d'Espelette
1.0 oz. Rhum Clément Canne Bleue
.50 oz. Rum-Bar White Overproof
.75 oz. Fresh Lime
.25 oz. Simple Syrup
Method
Shake ingredients together and strain over ice
Garnish
No garnish necessary

Piment Daisy

Ingredients
1.5 oz. Agave de Cortés Mezcal
1.0 oz. Giffard Piment d'Espelette
.75 oz. Fresh Lemon Juice
.25 oz. Agave Syrup
Method
Shake ingredients together and strain over ice.
Garnish
Lemon wedge

Espelette Old Fashioned

Ingredients
2.0 oz Rum-Bar Gold
.75 oz Giffard Piment d'Espelette
2 dashes Mole Bitters
Barspoon Demerara Syrup
Method
Stir ingredients together in a rocks glass with ice.
Garnish
Orange peel
Brandied cherry
Equipment
Rocks glass

Spicy Margarita

Ingredients
2.0 oz Angelisco Tequila Blanco
1.0 oz Giffard Piment d'Espelette
.75 oz Fresh Lime Juice
.25 oz Simple Syrup
Method
Shake ingredients together and strain over ice.
Garnish
Salted rim
Lime wedge