Cocktails

Ingredients

3 cl Absentroux

3 cl Vermouth Dolin Dry

2 dashes Ferrand Deutschland Curaçao

2 dashes Peychauds Bitter

Top with Gerolsteiner

1 Blood Orange Slice

By: Philippe C. Grandbois, founder of Just Cocktails©

Ingredients

1/3 of Absentroux

2/3 of Tonic

Ice

Lemon slice

Mix the ingredients and serve with ice. Decorate with a lemon slice.

Ingredients

2 ounces Absenteroux

2 ounces Chilled Champagne

Orange twist

In a champagne flute combine Absenteroux and chilled champagne. Garnish with an orange twist.

Ingredients

1/2 oz Asbentroux

1/2 oz WyboroWa Wodka

1/2 oz Velvet Falernum

3/4 oz Lemon juice

1/4 oz Grenadine

Combine ingredients, shake and strain into a coupe glass. Top with a dehydrated grapefruit slice. By: Cesar Diaz

Ingredients

2 cl Absentroux infused into the almond and into the pepper

2 cl Concentrated by ginger

2 cl Vodka

Top tea grey earl infused under cold conditions

By: Marie and Chirine Cabaret-Besenval of the bar Kouto

Ingredients

15 ml of Absentroux

30 ml of Vodka Melon

20 ml of fresh lime juice

10 ml of aloe vera juice

15 ml of Liqueur d’Amandine

5 ml of basil syrup

4 slices of cucumber

1 teaspoon of ground cilantro

Mix in the shaker. Strain directly through a glass like "Rocks" or "Old Fashioned", on crushed ice. For decoration, 3 slices of cucumber, 1 sheet of fresh basil, some cilantro seeds and icing sugar. By: Old Child, bartender in Cartel Bar (Aix-en-Provence)

Ingredients

20ml Absenteroux

15ml Gentiane de Lure

25ml Haymans London Dry Gin

Stir and juelp strain over an ice sphere into a small rocks glass Garnish: spritz and drop a grapefruit peel By: Andy Stewart, Head Bartender of The Tippling House (Aberdeen)

Ingredients

20 ml of Absentroux

10 ml of Gentiane de Lure

40 ml of Cognac

In a mixing glass, served in a Old Fashion glass on ice with a lemon zest. By: Benjamin Nolf, Head barman at Jefrey's Bar (Paris)