Haus Alpenz

Strain into a coupe.

Garnish with a lemon peel.

Alamagoozlum

(Adapted from Charles H. Baker, Jr.)

(makes 3 servings)

Shake with ice:

2 oz genever

2 oz water

1.5 oz Smith & Cross Traditional Jamaica Rum

1.5 oz Dolin Génépy le Chamois

1.5 oz gum syrup

0.5 oz dry orange curaçao

0.5 oz Angostura Bitters

0.5 oz egg white

Strain into chilled coupes.

Alpine Negroni

(Adapted from Naren Young, NYC)

Stir with ice:

1 oz Hayman’s London Dry Gin

0.75 oz Salers Gentiane

0.75 oz Cocchi Americano Bianco

0.5 oz Dolin Génépy le Chamois

1 barspoon white crème de menthe

3 dashes lemon bitters

Strain into a double rocks glass over a large ice cube.

Garnish with a rosemary sprig

Alpine Old-Fashioned

Prepare a double rocks glass filled with ice.

Stir with ice:

2 oz rye whiskey

0.25 oz Zirbenz Stone Pine Liqueur of the Alps

0.25 oz 1:1 simple syrup

Strain into the prepared glass.

Garnish with an orange peel.

Après Ski

Build in a highball glass filled with ice:

2 oz Dolin Génépy le Chamois Liqueur

2 to 4 oz tonic water

Garnish with a lemon peel.

Bardsley

(adapted from the Ardsley in “Pioneers of Mixing at Elite Bars”)

2 oz Matifoc Rancio Sec

1 oz Timbal Vermut de Reus Sweet Red

1 dash Dolin Génépy le Chamois Liqueur

1 dash orange bitters

Stir with ice.

Strain into a cocktail glass.

Bark and Bite

Build in a double rocks glass filled with ice:

1.5 oz Batavia Arrack van Oosten

4 oz tonic water

Garnish with a grapefruit peel.

Champs Elysees

(adapted from a drink in the Savoy Cocktail Book)

Shake with ice:

1.5 oz brandy

0.75 oz lemon juice

0.5 oz simple syrup

2 dash Angostura Bitters

Double-strain into a coupe.

Garnish with a lemon peel.

Cheerwine Swizzle

(David Burnette, South on Main, Little Rock, Arkansas)

Build in a glass filled with crushed ice:

3 oz Cheerwine soda

1.5 oz Dolin Génépy le Chamois Liqueur

.5 oz lemon juice

Swizzle.

Top with more crushed ice.

Club Cocktail

(The Only William, “Flowing Bowl”)

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

0.75 oz Dolin Rouge Vermouth de Chambéry

1 bar spoon simple syrup or gum syrup

1 bar spoon Dolin Génépy le Chamois Liqueur

2 dash orange bitters

Strain into a coupe.

Commodore Swizzle

(Zachary Gensicke, The Saturn Room, Tulsa, Oklahoma)

Build in a tall glass filled with crushed ice:

1 1/2 oz Hayman’s Royal Dock Navy Strength Gin

3/4 oz Dolin Génépy le Chamois Liqueur

1/2 oz lime juice

1/2 oz demerara syrup

1 dash absinthe

2 dashes orange bitters

2 dashes Bittercube Jamaican #2 Bitters

A Cooler for Alain

Build in a highball glass filled with ice:

2 oz Salers Gentian Apéritif

1 oz Dolin Genèpy des Alpes

4.5 oz tonic water

Garnish with a lemon wedge.

Elder Statesman

(Variation on “Statesman,” Erick Castro, 2008)

Stir with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Orchard Pear Liqueur

1 bar spoon Dolin Genèpy le Chamois

1 dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Firestarter

Build in a flute:

2.5 oz Mattei Rouge, chilled

Flock Reviver

(Kelly O’Hare, Austin, TX)

Shake with ice:

0.75 oz Mattei Blanc

0.75 oz lemon juice

0.75 oz The Scarlet Ibis Trinidad Rum

Strain into a coupe

Fogarty's Highball

Build in collins glass:

0.75 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Dolin Genepy le Chamois

0.75 oz Etter Kirsch

0.5 oz lime juice

0.25 oz rich syrup

Add ice.

Stir to combine.

Top with club soda.

Garnish with lime wheel.

Gaelic Gardener

(Alex Gregg, Moving Sidewalk, Houston)

2 oz Irish whiskey

1 oz Dolin Blanc

2 dash celery bitters

Build in a rocks glass filled with ice.

Garnish with a celery stalk.

Génépy Chaud

2 oz Dolin Génépy le Chamois Liqueur

8 oz Hot cocoa

Combine in a warmed mug.

Top with Nux Alpina Whipped Cream

Genepy Root Beer Float

Build in footed soda fountain glass:

Vanilla Ice Cream

2 oz Dolin Genepy le Chamois

6 oz Root Beer

Génépy Suisse

(Ryan Maybee, Kansas City, MO)

Shake with ice:

0.75 oz crème de cacao

0.75 oz coffee liqueur

0.75 oz cream

3 dashes absinthe

Double-strain into a coupe.

Garnish with grated nutmeg.

Génépy Swizzle

(Based on the Chartreuse Swizzle by Marcovaldo Dionysos, San Francisco, California)

Prepare a pilsner glass rinsed with mezcal and filled with crushed ice.

Build in the prepared glass:

1.25 oz Dolin Génépy le Chamois Liqueur

0.5 oz John D. Taylor’s Velvet Falernum

1 oz pineapple juice

0.5 oz lime juice

Swizzle.

Garnish with a pineapple leaf.

Gentleman Caller

(Abigail Gullo, Compere Lapin, NOLA)

Stir with ice:

1 oz dry gin

1 oz fino sherry

0.5 oz Aperitivo Cappelletti

6 drops Bittermens Burlesque Bitters

Strain into a cocktail glass.

Garnish with a lemon twist.

Gone Camping

(Michelle Sordi, NYC)

Stir with ice:

1 oz high proof rye

1 oz Zirbenz Stone Pine Liqueur

0.75 oz Cocchi Americano

0.25 oz Dolin Genepy le Chamois

1 barspoon Amaro Alta Verde

Strain into a rocks glass filled with ice.

Garnish with an orange peel and a rosemary sprig

High Altitude Highball

(Ryan Fitzgerald, ABV, San Francisco, California)

Build in a collins glass:

1.5 oz Japanese whisky (single-malt)

6 oz club soda

Fill with ice.

Stir gently.

Garnish with a lemon peel.

Jewel Cocktail

Stir with ice:

1 oz Dolin Génépy le Chamois Liqueur

1 oz Hayman’s London Dry Gin

1 oz Cocchi Vermouth di Torino ‘Storico’

2 dash orange bitters.

Strain into a coupe.

Garnish with lemon peel.

Juneau Suisse

Shake with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

1 oz heavy cream

0.5 oz Nux Alpina Walnut Liqueur

0.5 bar spoon white crème de cacao

2 dashes Angostura Bitters

Strain into a coupe.

Juneau

Stir with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

0.5 oz Nux Alpina Walnut Liqueur

0.5 bar spoon white crème de cacao

2 dashes Angostura Bitters

Strain into a double rocks glass filled with ice.

Garnish with a lemon peel.

Kirsch Highball #1

Build in highball glass:

1 oz japanese whisky

0.5 oz Etter Kirsch

1 tsp Dolin Genepy le Chamois

Add ice.

Top with 4.5 oz soda.

Stir.

Express and discard lemon peel.

Knight Night

Stir with ice:

1 oz cognac

1 oz Dolin Génépy le Chamois

1 oz dry orange curaçao

1 dash Angostura Bitters

Strain into coupe.

Garnish with a lemon peel.

The Last Crane

(Brett Bassett)

Shake with ice:

1.5 oz junmai sake, such as Origami 'A Thousand Cranes'

1 oz Dolin Genepy le Chamois

1 oz lime juice

0.5 oz Etter Kirsch

Fine strain into coupe glass.

Garnish with a cherry.

Last Run

Shake with ice:

1 oz Henriques & Henriques ‘Seco Especial’ 5-Year Madeira

0.75 oz Hayman’s London Dry Gin

0.75 oz maraschino liqueur

0.75 oz lime juice

Double-strain into a coupe.

Love Child #2

(Adapted from Tanner Koza, Buffalo, NY)

Shake with ice:

1.5 oz Old Duff Genever

0.5 oz Dolin Génépy le Chamois

0.5 oz honey

0.5 oz lemon juice

Fine strain over ice in rocks glass.

Garnish with lemon and orange peels.

Overtime Cocktail

(based on the Coin Toss, Death & Co, New York City)

Stir with ice:

2 oz The Scarlet Ibis Trinidad Rum

0.75 oz Cocchi Vermouth di Torino ‘Storico’

0.25 oz Bénédictine

2 dash Peychaud’s bitters

Strain into a coupe.

Garnish with an orange peel.

Piña Verde

(Ryan Fitzgerald, ABV, San Francisco, California)

Shake with ice:

2 oz blanco tequila

1 oz lime juice

.75 oz Dolin Génépy le Chamois Liqueur

.75 oz pineapple gum syrup

4 dashes orange bitters

Double-strain into a coupe.

Garnish with a thin pineapple slice.

Tidbit

(Kenny Belanger, Cambridge, MA)

1.5 oz light rum

0.5 oz Velvet Falernum

0.5 oz Lime juice

1 dash Absinthe

Shake with ice.

Strain into a cocktail glass.

Tipperary No. 1

(Based on a drink from Savoy Cocktail Book)

Stir with ice:

1 oz Dolin Génépy le Chamois Liqueur

1 oz Cocchi Vermouth di Torino ‘Storico’

1 oz Irish whiskey

1 dash orange bitters

Strain into a coupe.

Garnish with lemon peel.

White Vieux Carré

(Chris Hannah, New Orleans)

Stir with ice:

1 oz Cobrafire brandy

0.5 oz Old Duff Genever

0.75 oz Dolin Blanc Vermouth de Chambéry

0.5 oz Dolin Génépy le Chamois

Strain into a double rocks glass with ice.

Garnish with lemon peel.

Zirbenz Swizzle

(based on a drink by Jamie Boudreau, Canon, Seattle, Washington)

Build in a collins glass filled with crushed ice:

1.5 oz Hayman’s Old Tom Gin

0.5 oz Zirbenz Stone Pine Liqueur of the Alps