Distilled Gin SALERS 40% - 70cl

Ingredients

• 40 ml gin
• 100 ml tonic water
• 20 ml lime juice
• ice cubes

Method

1. Build directly on the rocks
2. Pour in the Salers Gin, then top with tonic.
3. Add the freshly squeezed lime juice.
4. Serve with a lime wedge as a garnish.

Ingredients

• 15 ml VEDRENNE Hibiscus Syrup
• 45 ml LE PARFUMEUR Gin
• 15 ml Noilly Prat Dry Vermouth
• 20 ml fresh lemon juice
• 15 ml egg white or Supaw Foamer (plant-based alternative)
• 1 dash Peychaud's Bitters

Method

1. Pour all the ingredients into a shaker.
2. Dry shake to emulsify the ingredients and give the cocktail a creamy texture.
3. Fill the shaker with ice and shake for about 10 seconds.
4. Double strain into the cocktail glass.
5. Garnish with a dusting of hibiscus powder.

Ingredients

• 30 ml gin
• 20 ml VEDRENNE Raspberry Liqueur - 15%
• 1 dash Peychaud's bitter
• 80 ml sparkling wine

Method

1. Prepare in a mixing glass.
2. Pour into a pre-cooled coupette.
3. Decorate with a fresh raspberry.

Ingredients

• 20 ml VEDRENNE Blackberry Liqueur - 15%
• 45 ml gin
• 20 ml lime juice
• 10 ml VEDRENNE Cane Sugar Syrup

Method

1. Shake all the ingredients except 10 ml of Blackberry Liqueur.
2. Pour-over crushed ice in a rock glass.
3. Add the remaining Blackberry Liqueur on top.