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Salers Gentian Apéritif

RECIPES

Alpine Negroni

(Adapted from Naren Young, NYC)

Stir with ice:

1 oz Hayman’s London Dry Gin

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 Salers Gentian Apéritif

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 Hayman’s London Dry Gin

1 oz Dolin Blanc Vermouth de Chambéry

1 oz Salers Gentian Apéritif

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:

2 oz Salers Gentian Apéritif

1 oz Dolin Génépy des Alpes

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

1 oz Salers Gentian Apéritif

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 Salers Gentian Apéritif

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:

1 oz Salers Gentian

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 Gentiane

0.5 oz lemon juice

0.5 oz rich syrup

0.25 oz Etter Raspberry

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

1 oz Salers Gentian Aperitif

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.

Mountain Daisy

Shake with ice:

2 oz Salers Gentian Apéritif

1 oz Cocchi Americano Bianco

1 oz lime juice

1 pinch salt

Strain into a coupe.

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 of the Alps

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 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

1 oz Salers Gentian Apéritif

1 oz Byrrh Grand Quinquina

Strain into a coupe.

Garnish with lemon peel.

The Prime Directive no. 2

Stir with ice:

1 oz Dolin Dry Vermouth de Chambéry

1 oz Salers Gentian Apéritif

1 oz Byrrh Grand Quinquina

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 oz Salers Gentian Apéritif

1 dash Regan’s Orange Bitters

Strain into rocks glass with ice.

Salers Apéritif

Build in a rocks glass filled with ice:

3 oz Salers Gentian Apéritif

Garnish with squeeze of lemon.

Salers Cobbler

(Sal Agnello, New Orleans, LA)

Muddle in a mixing glass:

3 oz Salers Gentian Apéritif

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 Quinquina

Strain in 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 Salers Gentian Apéritif

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:

1 oz Hayman's London Dry Gin

1 oz Byrrh Grand Quinquina

1 oz Salers Gentian Apéritif

Strain into a double rocks glass filled with ice.

Garnish with a lemon peel.