Apple Garibaldi

(PUNCH, Brooklyn, NY)

Build in collins glass over ice:

0.75 oz Comoz Blanc Vermouth de Chambery

0.75 oz manzanilla sherry

0.5 oz gin

5 oz fresh-pressed Granny Smith apple juice

 

Bitter Spritz

(Dean McHong, Cincinnati OH)

Build over ice in double rocks glass:

1 oz Cocchi Americano Bianco

1 oz Comoz Blanc Vermouth de Chambèry

0.5 oz Amaro Alta Verde

1 oz club soda

2 oz dry sparkling wine

Garnish with grapefruit wedge.

 

Blanc Martinez

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

1.5 oz Comoz Blanc Vermouth de Chambery

0.125 oz Etter Kirsch

1 dash orange bitters

Strain into a coupe.

Garnish with orange peel.

La Contadi

(Tyler Jay Wang, Kirkland Tap and Trotter, Boston)

1 oz Hayman's London Dry Gin

1 oz Etter Kirsch

1 oz Comoz Blanc Vermouth

Stir with ice. Strain into a cocktail glass.

Garnish with an orange twist.

Dark Side of the Cool

Stir with ice:

1.5 oz Comoz Blanc Vermouth de Chambèry

1.5 oz Blume Marillen Apricot Eau-de-Vie

2 dash Angostura bitters

Strain into a coupe.

Garnish with a lemon peel.

Day Drinker

Stir with ice:

1.5 oz Comoz Blanc Vermouth de Chambèry

1 oz blanco tequila

0.25 oz grapefruit juice

3 drops celery bitters

Strain into a double rocks glass filled with a large ice cube.

Garnish with a lemon twist and a rosemary sprig.

Parfait Parfait

(Kelly O’Hare, Austin, TX)

Stir with ice:

0.75 oz Comoz Blanc Vermouth de Chambèry

0.75 oz Mattei Blanc

1.5 oz Hayman’s London Dry Gin

Strain into a coupe.

Garnish with a lemon peel.

Plum Negroni

(Michael Schall, Bar Camillo, Brooklyn)

Stir with ice:

1.25 oz Averell Damson Gin

1 oz Mattei Cap Corse Blanc Quinquina

0.75 oz Comoz Blanc Vermouth de Chambèry

Strain into a rocks glass filled with ice.

Garnish with a basil leaf.

El Presidente

Stir with ice:

1.5 oz light rum

1.5 oz Comoz Blanc Vermouth de Chambèry or Dolin Blanc Vermouth de Chambéry

1 bar spoon orange curaçao

1 bar spoon grenadine

Strain into a coupe.

Garnish with orange peel.

Proud and Prepared

Build in a collins glass filled with ice:

1.5 oz Comoz Blanc Vermouth de Chambèry

1.5 oz Mattei blanc

3 oz club soda

Garnish with a grapefruit peel

Reunited

Build in a rocks glass filled with ice:

1.5 oz straight rye

1 oz Comoz Blanc Vermouth de Chambèry

1 oz Aperitivo Cappelletti

2 dashes Angostura

Garnish with an orange twist.

Roslyn Cocktail

Stir with ice:

2 oz Hayman’s London Dry Gin

1 oz Comoz Blanc Vermouth de Chambèry

3 drops Pernod

3 drops rosewater

Strain into a cocktail glass.

Garnish with a lemon twist and a cocktail onion

Savoie Spritz

Build in a double rocks glass filled with ice:

2 oz Comoz Blanc Vermouth de Chambèry

1 oz club soda

1 sliced strawberry

Garnish with a lemon peel and a mint sprig.

The Stirrup

Stir with ice:

1.5 oz blanco tequila

1.25 oz Comoz Blanc Vermouth de Chambèry

0.25 oz KRONAN Swedish Punsch

Strain into a coupe.

Garnish with an orange peel.

Tacubaya

Stir with ice:

1.5 oz blanco tequila

1.5 oz Comoz Blanc Vermouth de Chambèry

2 dashes orange bitters

Strain into a coupe.

Garnish with a lemon peel.

 

Tunnel Vision

(Adapted from Alex Day, NYC)

Muddle lightly in shaker:

0.5 oz simple syrup

2 basil leaves

Add:

2 oz Comoz Blanc Vermouth de Chambery

0.5 oz Etter Pear Williams

0.5 oz lime juice

2 dashes absinthe

Shake with ice.

Fine strain into collins glass over ice.

Add 1.5 oz club soda.

Garnish with Basil Sprig.

Garnish with lime wheel.

Vatican City

(Adapted from Mikki Kristola, Los Angeles, CA)

Shake with one ice cube:

1 oz Comoz Blanc Vermouth de Chambery

1 oz Salers Gentiane

1 oz lime juice

0.5 oz simple syrup

Strain into collins glass over ice.

Top with 2.5 oz club soda.

Garnish with grapefruit peel.