Apple Garibaldi

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

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.

La Contadi

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

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

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:

1 oz Comoz Blanc Vermouth de Chambèry

2 oz Hayman’s London Dry Gin

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

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

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.