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Mas Peyre ‘Le Démon de Midi’ Rancio Sec NV
RECIPES
Aphrodite No. 1
(aka Jake Parrott’s happy place)
Stir with ice:
1.5 oz Mas Peyre Rancio Sec “Le Démon de Midi”
1.5 oz Dolin Rouge Vermouth de Chambéry
2 Dash orange bitters
Strain into a coupe.
Garnish with an orange peel.
Blooey Blues
(adapted from a drink from “Pioneers of Mixing at Elite Bars”)
Shake with ice:
0.75 oz light rum
0.75 oz Rothman & Winter Crème de Violette
0.75 oz lime juice
0.75 oz Mas Peyre Rancio Sec “Le Démon de Midi”
Strain into a coupe.
Pandas in Perpignan
Stir with ice:
1.5 oz Mas Peyre Rancio Sec “Le Démon de Midi”
1.5 oz Dolin Dry Vermouth de Chambéry
1 Dash orange bitters
Strain into a coupe.
Garnish with a lemon peel.
Pat’s Old Friend
(adapted from the Pat’s Special, Savoy Cocktail Book)
Prepare a double rocks glass rinsed with Rothman & Winter Orchard Apricot Liqueur.
Stir with ice:
1 oz Bonal Gentiane-Quina
1 oz Hayman’s Old Tom Gin
1 oz Mas Peyre Rancio Sec “Le Démon de Midi”
0.125 oz grenadine
Strain into the prepared glass.
Garnish with an orange peel.
Pearl of Perpignan
(based on “La Perla” by Jacques Bezuidenhout)
Stir with ice:
1.5 oz blanco tequila
1.5 oz Mas Peyre Rancio Sec “Le Démon de Midi”
.75 oz Rothman & Winter Orchard Pear Liqueur
Strain into a coupe.
Garnish with a lemon peel.