portfolio ➜ spirits ➜ Floral/Herbal/Amaro Liqueurs
Salers Gentian Apéritif
RECIPES
Alpine Negroni
(Adapted from Naren Young, NYC)
Stir with ice:
0.75 oz Salers Gentian Apéritif
0.75 oz Cocchi Americano Bianco
0.5 oz Dolin Génépy le Chamois Liqueur
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.
Astral Plank
(Adapted from Tyson Buhler)
Build in collins glass:
1 oz Henriques & Henriques ‘Seco Especial’ 5-year Madeira
1 oz Salers Gentiane
1 oz lemon juice
0.75 oz simple syrup
2 dashes Peychaud’s Bitters
Top with 2 oz club soda.
Stir to combine.
Garnish with grapefruit slice.
Auvergne Summer
Build in a collins glass:
1.5 oz Rothman & Winter Orchard Peach Liqueur
1.5 oz Salers Gentian Apéritif
1.5 oz club soda
Stir.
Add ice.
Garnish with a lemon wedge.
Garnish with a grapefruit twist (discard the peel).
Basil South Side
Shake with ice:
1 oz blanco tequila
1 oz lime juice
6 basil leaves
Strain into a coupe.
Garnish with a lemon wheel and basil leaf.
Blond Negroni
Stir with ice:
1 oz Dolin Blanc Vermouth de Chambéry
Strain into a double rocks glass filled with ice.
Garnish with a grapefruit peel.
Clear and Present Highball
Build in a highball glass filled with ice:
1.5 oz Salers Gentian Apéritif
1.5 oz Dolin Blanc
3 oz club soda
Garnish with a grapefruit peel.
A Cooler for Alain
Build in a highball glass filled with ice:
4.5 oz tonic water
Garnish with a lemon wedge.
Count of Mount Kisco
(Scott Krahn, New York City)
Stir with ice:
1 oz Averell Damson Gin
1 oz Dolin Dry Vermouth de Chambéry
Strain into a double rocks glass filled with ice.
Garnish with a grapefruit peel.
The Devil Walking Next to Me
(Frederic Yarm, Boston)
Shake with ice:
1.25 oz Batavia Arrack van Oosten
0.5 oz Dolin Rouge Vermouth de Chambéry
0.5 oz lime juice
0.5 oz Salers Gentian Apéritif
0.25 oz St. Elizabeth Allspice Dram
Strain into a coupe.
Garnish with a lime wheel.
Digging in the Dirt
Build in a highball glass filled with ice:
1.5 oz Salers Gentian Apéritif
1.5 oz Cardamaro Vino Amaro
4.5 oz tonic water
Garnish with a lemon peel.
Drink Without Name
(Andy Arrington, Austin, Texas)
Stir with ice:
1 oz aged rhum agricole
1 oz Pineau des Charentes
Strain into a coupe.
Four on the Floor
(adapted from Natasha David)
Stir with ice:
0.75 oz Château de Saü Rivesaltes Rancio 2001
0.25 oz banana liqueur
½ teaspoon Smith & Cross Jamaican Rum
Strain into chilled snifter.
No garnish.
Hail Mary
(Adapted from Ivy Mix)
Shake with ice:
1 oz blanco tequila
0.75 oz Salers Gentian Apéritif
0.5 oz lemon juice
0.5 oz rich syrup
0.25 oz Etter Raspberry Eau-de-Vie
0.25 oz Rothman & Winter Orchard Apricot Liqueur
1 dash Regan’s Orange Bitters
3 dashes Peychaud's Bitters
Fine strain into cocktail coupe.
Add 2 oz cava.
Garnish with grapefruit peel.
July on Royal Street
Build in a rocks glass filled with ice:
1 oz Mattei Cap Corse Blanc Quinquina
0.5 oz reposado tequila
0.5 oz Benedictine
1 barspoon lemon juice
Little Valiant
(Will Thompson, Boston, MA)
2 oz Salers Gentiane
2 oz Cocchi Americano
1 barspoon lemon juice
3 dash Orange bitters
Build in a double rocks glass filled with ice.
Garnish with a pinch of salt.
Muntanyes de Prades
Build in a highball glass filled with ice:
1.5 oz Salers Gentian Apéritif
1.5 oz Timbal Vermut de Reus Sweet Red
4.5 oz tonic water
Garnish with lemon peel.
Night Flights
(Andra Johnson, Washington D.C.)
Stir with ice:
1.5 oz Hayman's London Dry Gin
1 oz vodka
0.5 oz Salers Gentian Apéritif
0.5 oz Rothman & Winter Crème de Violette
Strain into a coupe.
Garnish with a lemon peel and a cherry.
Pale Horse
(Brett Bassett, Little Rock, Arkansas)
Stir with ice:
1.5 oz Hayman’s London Dry Gin
0.5 oz Salers Gentian Apéritif
0.5 oz maraschino liqueur
0.5 oz Dolin Dry Vermouth de Chambéry
1 dash orange bitters
Strain into a double rocks glass filled with ice.
Garnish with an orange peel.
Pasubio 52
(Francois Morrison, NYC)
Stir with ice:
1 oz Pasubio Vino Amaro
0.75 oz Salers Gentian Apéritif
0.75 oz zwetschenwasser
Strain into a coupe.
Garnish with a lemon twist.
Poker Face
Stir with ice:
0.5 oz Elisir Novasalus
0.5 oz Salers Gentian Apéritif
0.5 oz Zirbenz Stone Pine Liqueur
Strain into a collins glass filled with ice.
Top with 4 oz Fentiman’s Curiosity Cola.
Stir gently.
Garnish with a long, wide grapefruit peel.
Polka Dot Negroni
(Adapted from the drink by Toby Maloney)
Stir with ice:
1.5 oz Salers Gentian Apéritif
1 oz Hayman's Royal Dock Navy Strength Gin
1 oz Dolin Blanc Vermouth de Chambéry
3 dashes grapefruit bitters
Strain into a Nick and Nora glass.
Express and discard a lemon peel.
Garnish with a cherry.
The Prime Directive no. 1
Stir with ice:
1 oz Timbal Vermut de Reus Extra Dry
Strain into a coupe.
Garnish with lemon peel.
The Prime Directive no. 2
Stir with ice:
1 oz Dolin Dry Vermouth de Chambéry
Strain into a coupe.
Garnish with a lemon twist (discard the peel).
The Real Deal
(variation on the Brown Bomber, Jim Meehan, PDT, New York City)
Stir with ice:
2 oz bourbon
0.75 oz Cocchi Americano Bianco
0.5 oz Salers Gentian Apéritif
0.25 oz Rothman & Winter Orchard Peach Liqueur
1 dash grapefruit bitters
Strain into a coupe.
Garnish with a grapefruit twist (discard the peel).
Redden Plain
(Ty Williams, Brooklyn, NY)
Stir with ice:
0.75 oz Svöl Swedish-style Aquavit
1.5 oz Mattei Cap Corse Rouge Quinquina
0.75 oz Salers Gentian Apéritif
Strain into a rocks glass.
Garnish with an orange peel.
Rosita Riff #1
Stir with ice:
1 oz blanco tequila
1 oz Chambéryzette Strawberry Aperitif
1 dash Regan’s Orange Bitters
Strain into rocks glass with ice.
Salers Cobbler
(Sal Agnello, New Orleans, LA)
Muddle in a mixing glass:
8 raspberries
2 slices lemon
1 tsp sugar
Shake with ice.
Double-strain into a julep cup or glass cup filled with crushed ice.
Garnish with raspberries, mint, and lemon slices.
Salers Delight
(Sienna Hembrooke-Mann, Seattle, WA)
Stir with ice:
0.25 oz Salers Gentian Apéritif
0.25 oz Hayman's London Dry Gin
0.75 oz mezcal espadin
1.5 oz Mattei Cap Corse Blanc
Strain into coupe.
Garnish with cocktail onion, olive and grapefruit twist.
Savage Love
(Jesse Harris, Brooklyn)
Stir with ice:
0.75 oz Amaro di Angostura
0.75 oz Aperitivo Cappelletti
0.5 oz Cocchi Vermouth di Torino ‘Storico’
0.25 oz Salers Gentian Apéritif
2 oz cava
Strain into a rocks glass filled with ice.
Garnish with a grapefruit twist.
Sinnerman
(variation of a drink by Mike Fleming, Westbridge, Cambridge, MA)
Stir with ice:
2 oz Cocchi Vermouth di Torino ‘Storico’
0.5 oz Salers Gentian Apéritif
0.5 oz St. Elizabeth Allspice Dram
Strain into a rocks glass filled with ice.
Garnish with an orange peel.
Steal my Sunshine
(Adapted from Lindsay Matteson, Seattle, WA)
Build in collins glass with ice:
2 oz club soda
1.25 oz vodka
0.5 oz Aperitivo Mazzura
0.25 oz Salers Gentian Apéritif
2 oz orange juice
Stir to combine.
Garnish with edible flower.
Triangle Highball
(Adapted from Daniel Seehuusen, Göteborg, Sweden)
Build in highball glass:
0.5 oz Etter Pear Williams Eau-de-Vie
0.5 oz Salers Gentian Apéritif
0.5 oz triple sec
Half fill with ice.
Add:
3 oz club soda
Fill with ice.
Stir to combine.
Express & discard orange peel.
Garnish with mint sprig.
Vatican City
(Adapted from Mikki Kristola, Los Angeles, CA)
Shake with one ice cube:
1 oz Comoz Blanc Vermouth de Chambéry
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.
Violet Negroni
Stir with ice:
Strain into a double rocks glass filled with ice.
Garnish with a lemon peel.