Giffard Drink Recipes

Giffard Liqueurs and Syrups

Drink Recipes

Giffard Liqueurs and Syrups offer the modern bartender the highest quality ingredients for use in classic and creative, contemporary cocktails. At home on the back bars of some of the best bars in the world, Giffard Liqueurs and Syrups are equally accessible to home enthusiasts and hosts. Giffard only uses ingredients at the peak of their season and we are inspired by their seasonality.

Explore Giffard Drink Recipes

Band Camp Summer

Ingredients
2 oz. Giffard Non-Alcoholic Ginger Liqueur
4 oz. Lemonade
1 oz. Seltzer water
Method
Build cocktail in a Collins glass filled with ice, add seltzer water with a cocktail spoon and lightly stir.
Garnish
Thai basil
Equipment
Glass: Collins glass

Non-Alcoholic Grapefruit Spritz

Ingredients
2 oz. Giffard Non-Alcoholic Grapefruit Liqueur
4 oz. Sparkling Lemon-lime soda
Method
Build cocktail in a rocks glass filled with ice, add soda with a cocktail spoon and lightly stir.
Garnish
Lime wheel
Equipment
Glass: Rocks glass

Flower Child

Ingredients
1.5 oz. Giffard Non-Alcoholic Elderflower Liqueur
.5 oz. Lemon juice
3 oz. Tonic
Method
Build cocktail in a Collins glass filled with ice, add tonic with a cocktail spoon and lightly stir.
Garnish
Lemon wheels
Equipment
Glass: Collins glass

No Alcohol, No Cry

Ingredients
2 oz. Giffard Non-Alcoholic Pineapple Liqueur
2 oz. Ritual Rum Alternative
.5 oz. Lime juice
1 bar spoon cocktail maraschino cherry juice
Method
Combine all ingredients except Maraschino cherry juice in a shaker with ice. Shake vigorously and double strain into a coupe glass. Using a bar spoon, sink the maraschino cherry juice to the bottom of the cocktail glass.
Garnish
Two cocktail maraschino cherries
Equipment
Glass: Chilled coupe glass

Tempo & Swing

A bright and energetic cocktail with a fresh pop of savory rhubarb.

Ingredients
1.5 oz. Blanc Vermouth
.75 oz. Giffard Rhubarbe Liqueur
.75 oz. Rhum JM Blanc 100 Proof
.5 tsp Alpe Amer
1 dash Peychaud's Bitters
5 drops Bittermans Celery Shrub
Method
Combine all ingredients in a mixing glass with ice.
Stir and strain into chilled glass.
Garnish
Cucumber ribbon

Espresso Martini

Ingredients
2 oz Vodka
.5 oz Giffard Café du Honduras
.25 oz Giffard Cacao Blanc
1 oz Freshly brewed espresso (or cold brew concentrate)
.5 oz Demerara syrup
Method
Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain over ice into a coupe glass.
Garnish
Coffee beans
Equipment
Coupe glass

Mango Margarita

Ingredients
2 oz Blanco Tequila
1 oz Giffard Mangue
.75 oz Lime juice
Method
Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain over ice into a prepared rocks glass.
Garnish
Salt for rimming (optional) and a lime wedge
Equipment
Rocks glass

Rhubarbe Vert

by Iliia Kramarenko

Ingredients
1.5 oz. Gin
.75 oz. Giffard Rhubarbe
Barspoon Malic Acid Solution
Barspoon Calvados
Method
Spray Absinthe mist in Nick & Nora.
Stir.
Strain.
Lemon twist discard.
Garnish
No garnish
Equipment
Nick & Nora Glassware

Kokomo

by Francis Flores

Ingredients
1.0 oz. Avuá Prata
1.0 oz. Giffard Caribbean Pineapple
Barspoon Orange Cream Citrate
Barspoon Egg white
Barspoon Lime juice
Method
Build all ingredients in a mixing glass.
Shake.
Strain.
Garnish
Drop of lemon oil

Pirate Queen

by Rachael Soto

Ingredients
.75 oz Giffard Caribbean Pineapple
1.25 oz Elijah Craig Bourbon
Barspoon Campari
Barspoon Avua Prata Cachaca
4 Whole Coffee Beans
Method
Stir all ingredients in a mixing glass with ice.
Double-strain over a large-format ice cube in a lowball.
Stir again briefly over large ice.
Garnish
Expressed orange peel
Equipment
Rocks

Dear Alice

by Jake Inez

Ingredients
1.5 oz. Tequila
1.0 oz. Giffard Caribbean Pineapple
Barspoon Lemon Juice
Barspoon Orange Cream Citrate
Barspoon Xocolatl Bitters
Method
Build in all ingredients into a mixing glass.
Swizzle.
Garnish
Pineapple prawn
Nutmeg

Treaty of Verdun

by Justin Levaughn

Ingredients
2 oz. Calvados
1 oz. Giffard Vanille de Madagascar
Barspoon Bigallet China China
2:1 Barspoon Demerara syrup
2 drops Malic Acid
Method
Briefly stir with ice, stain in to Nick & Nora.
Garnish
Expressed lemon peel.
Equipment
Nick & Nora.

By the Sea

by Vay Su

Ingredients
3 slices Granny Smith Apples
2 oz. Manzanilla Sherry
1 oz. Giffard Caribbean Pineapple
2 drops Saline Solution
2 drops Lactic Acid
Method
Mix the slices of apples and Manzanilla Sherry in ISI Infuser.
Next add Giffard Caribbean Pineapple and the infusion into a mixing glass.
Stir.
Add saline solution, and lactic acid.
Equipment
Nick & Nora

Monkey’s Paw

by Ryan Gannon

Ingredients
1.5 oz. Monkey Shoulder
.75 oz. Giffard Pamplemousse
7 drops Bittermans Orange
1 dash Citric Acid
Method
Briefly stir with ice, then strain over a large ice cube.
Garnish
Lemon peel
Equipment
Double Old-Fashioned

Call in Tired

by Jillian Hapak

Ingredients
1.5 oz. Lustau Oloroso
.75 oz. Giffard Banane du Bresil
1 Barspoon St. Elizabeth's Allspice dram
1 Barspoon Nuestra Soledad Ejutla
2 Dashes Bitterman's Tiki Bitters
Method
Stir all ingredients with ice and pour into chilled Nick & Nora.
Express lemon peel over cocktail.
Discard lemon peel.
Garnish
Lemon Twist
Equipment
Nick & Nora Glassware

The H.B.C.

aka The Harry Belafonte Cocktail by Christopher Day

Ingredients
2.0 oz. Lustau Oloroso Don Nuño sherry
1.0 oz. Giffard Banane du Bresil
3 dashes Bitterman's Orange Cream Bitters
3:1 Barspoon Honey Syrup
3 Crushed Coffee/Espresso Beans
Method
Crush beans with a muddler in mixing glass
Add all ingredients and stir with cracked ice
Strain into large, empty oversized snifter
Fill glass with crushed ice and garnish with straw, mint, and 3 espresso beans placed on top
Garnish
Straw
Mint
3 Espresso Beans
Equipment
Oversized snifter

B Squared

by Sam Treadway

Ingredients
2.0 oz. Cachaça
.5 oz. Giffard Banane du Bresil
1 Barspoon Lime Juice
1 Barspoon Angostura bitters
Method
Briefly stir with ice, then strain over a large ice cube.
Garnish
Lime Twist
Equipment
Rocks Glassware

Banana Daiquiri

by Matt Belanger, bartender at Death & Co. in New York

Ingredients
.75 oz. Giffard Banane du Bresil
1.75 oz. Rum-Bar Gold
.25 oz. Rum-Bar White Overproof
.75 oz. Fresh Lime Juice
.25 oz. Simple Syrup
Method
Combine all ingredients in a shaker with ice.
Shake vigorously and double strain into a coupe glass.
Garnish
No garnish necessary

Kir Rosé

A Low-ABV brunch style cocktail with perfect balance, never too sweet, strong or heavy.

Ingredients
1.0 oz. Giffard Pamplemousse
4.0 oz. Sparkling Rosé Wine
Method
Combine all ingredients in a wineglass with ice and stir briefly with a bar spoon.
Garnish with a cucumber slice.
Garnish
Cucumber Slice
Equipment
Wineglass
Ice: Cube or 1/2 Kold Draft
Jigger
Barspoon

Later Days

A refreshing Low-ABV cocktail inspired by European aperitif culture.

Ingredients
.5 oz Lemon juice
.5 oz Giffard Fruit de la Passion Liqueur
.75 oz Suze Aperitif
2 oz Blanc Vermouth
Method
Combine all ingredients in a wine glass with ice.
Top with club soda.
Garnish
Thyme sprig
Equipment
Wineglass
Ice: Cube or 1/2 Kold Draft
Jigger
Barspoon

For more visit Back Bar Project

Giffard bird illustration