We therefore serve you with a touch of inspiration for a perfect experience:
Vodka – La French
La French Caipiroska
What you need
4cl La French Vodka / 2cl Vermouth Dry / 2cl Curaçao Liqueur
Splash of Tonic Water / Tall Glass to Serve
How you make it
Combine La French Vodka, the vermouth,
and the Curaçao in a cocktail mixer
1. Shake!
2. Pour into the glas
3. Add a dash of tonic water
4. Enjoy!
La French Cosmopolitan
What you need
4cl La French Vodka 1.5 cl Triple Sec 1.5 cl Lemon Juice /
3 cl Cranberry Juice
How you make it
1. Chill a cocktail glass by filling with ice.
2. Add plenty of ice and all of the ingredients into a cocktail shaker.
3. Strain the mixture into your chilled glass.
4. Garnish with lemon peel.
5. Enjoy!
La French Moscow Mule
What you need
5 cl La French Vodka 0.5 cl Lemon Juice Dash of Ginger Beer
Plenty of Ice / Lemon Balm to Garnish
How you make it
1. Add ingredients to a cocktail mixer
2. Mix well
3. Pour over ice and serve in a copper mug if possible
4. Garnish with lemon balm!
5. Enjoy!
La French White Russian
What you need
5 cl La French Vodka / 2 cl Coffee Liqueur / 2 cl Fresh Cream / Ice Cubes
How you make it
1. Fill and Old Fashioned glass with the ice
2. Pour in the La French vodka, cream, and coffee liqueur
3. Stir with a cocktail stirrer
4. Enjoy!
La French O’Belin Cocktail
What you need
2 oz La French Vodka / 5/6 leaves fresh basil /Tonic water
How you make it
1.Combine basil leaves, in a cocktail shaker. Crush the basil till bruised with a muddler.
2.Pour in La French Vodka and ice cubes, place lid on top of the shaker.
3.Shake the container until the outside of the cocktail shaker is freezing cold. This is how you know the drink is cold enough!
4.Strain into a tall cocktail glass, add additional ice to the top and enjoy
La French Cookies Martini
What you need
1 1/2 ounce La French Vodka / 1 cup Espresso coffee / 1 ounce Cookies Syrup / Ice
How you make it
1.Combine ingredients in shaker and shake vigorously.
2.Strain into martini glass
3.Garnish with Cookies, Crumbs, for a taste of Heaven… add Whipped Cream!
La French Sour Mule Cocktail
What you need
45 ml La French Vodka / 30 ml Lime Juice / 45 ml Ginger Syrup / Dash egg white
How you make it
1.Combine all ingredients and vigorously dry shake.
2.Add ice and shake again.
3.Fine strain over fresh ice into a rocks glass.
4.Garnish with a lime twist
La French Pomme Mule
What you need
2 cl La French Vodka / 1 cl apple juice / 0.5 cl lemon juice (fresh-squeezed) / a splash of ginger beer / apple slice and ginger
How you make it
1.In a cocktail shaker filled with ice, pour La French Vodka, apple juice, and lemon juice.
2.Shake well.
3.Strain into a copper mug filled with fresh ice.
4.Top with ginger beer.
5.Garnish with an apple slice.
6.Serve and enjoy!
La French Fizz Cocktail
What you need
50 ml La French Vodka / 30 ml Fresh lemon juice / 10 ml Sugar syrup / 1 Egg white / top with soda water
How you make it
1.Add the first four ingredients to a shaker and dry-shake (without ice) for about 10 seconds.
2.Add 3 or 4 ice cubes and shake very well.
3.Double-strain into a chilled fizz glass and top with club soda.
La French Chocolate and Pear Cocktail
What you need
50 ml La French Vodka / 6 pears, peeled / 1/4 cup sugar / your favourite chocolate sauce
How you make it
1.Slice the pears into thin wedges and core. In a shallow, wide pot, place pears, sugar, and half cup of water
2.Cover and cook over low heat for about 15 minutes, or just until pears are beginning to soften.
3.Remove from heat. Add La French Vodka and mix.
4.Transfer to a storage container and refrigerate for 3 hours or up to 3 days.
5.Serve with chocolate sauce.
La French Black Berry Bush
What you need
5 cl La French Vodka / 2.5 cl Fresh lime juice / Spoons simple syrup / 3 cl Blackberries puree / 2 Blackberries / Eucalyptus leave
How you make it
1.Add in a glass lime juice, simple syrup and La French Vodka.
2.Stir the mixture
3.Add crushed ice and the blackberries puree
4.Strain into a glass and garnish with fresh blackberries and eucalyptus leave.
5.Cheers!
La French Toujours
What you need
40 ml La French Vodka / 15 ml Liquid sugar / 20 ml Blood orange juice / 15 ml Lemon juice / 15 ml Liquor Tagliatella Nardini
How you make it
1.Steam a glass with Rosolio liqueur and rim a glass with salt & vanilla tea leaves
2.Add La French Vodka with all the ingredients in a shaker
3.Shake vigorously for about 12 seconds and strain into the glass
4.Enjoy!
La French Exotic Bloody
What you need
2 cl La French Vodka / 4 cl Fresh tomato juice / 0.5 cl Fresh lemon juice /2 dashes salt / 2 dashes Tabasco sauce / 3 dashes of Worcestershire sauce
How you make it
1.Build all the ingredients in a glass.
2.Top with cubed ice and mix the ingredients together
3.Strain into a glass then add the garnishes using seasonal veg
Vermouth – Mancino
AMARANTO HIGHBALL
Ingredients: 60 ml Mancino Vermouth Rosso | Top Ginger Ale
Glass: Highball Garnish: Orange Twist
AMERICANO
Ingredients: 40ml Mancino Vermouth Rosso | 40ml Rinomato Scuro |
Top Soda Water
Glass: Highball Garnish: Orange Wedge
BITTER COFFEE NIGHTBALL
Ingredients: 40ml Mancino Vermouth Kopi | 30ml Rinomato Scuro | 10ml Beetroot Cordial | Top Soda Water
Glass: Highball Garnish: Dry Pineapple Wheel
CARDINALE HIGHBALL
Ingredients: 20ml Mancino Vermouth Secco | 20ml Rinomato Scuro | 20ml Dry Gin | Grapefruit Soda
Glass: Highball Garnish: Lemon Peel
CHINATO HIGHBALL
Ingredients: 60ml Mancino Vermouth Chinato | Top Tonic Water
Glass: Highball Garnish: Grapefruit Peel
FLOWERS
Ingredients: 30ml Mancino Vermouth Bianco | 20ml Manzanilla Sherry | 20ml Pink Lady Cordial | Top Elderflower Tonic
Glass: Highball Garnish: Edible Flower
HIGHBLOSSOM
Ingredients: 20ml Mancino Vermouth Sakura | 20ml Rinomato Americano | 15 ml Yuzu | 10ml Almond Syrup | Top Soda Water
Glass: Highball Garnish: Shiso Leaf
KIRCHINATO
Ingredients: 40ml Mancino Vermouth Chinato | 10ml Creme de Cassis | Top Prosecco
Glass: Highball Garnish: Blackberries
KOPI HIGHBALL
Ingredients: 20ml Mancino Vermouth Kopi | Top Tonic Water
Glass: Highball Garnish: Mint Spring
LAMBRUSCO HIGHBALL
Ingredients: 30ml Mancino Vermouth Chinato | 10ml Hibiscus Cordial | 120ml Lambrusco | Splash Soda Water
Glass: Highball Garnish: Laurel Leaf
NEVERENDING SUMMER
Ingredients: 40ml Mancino Vermouth Kopi | 25ml Citric Mango Cordial Top Sparkling Coconut Water
Glass: Highball Garnish: Banana Leaf
NOT AN AMERICANO
Ingredients: 30ml Mancino Vermouth Rosso | 10ml Coffee Liquor | 10ml Gin | 10ml Strawberry Cordial | Top Tonic Water
Glass: Highball Garnish: Rose Petal
PERFECT PAIR
Ingredients: 30ml Mancino Vermouth Sakura | 15ml Whisky | 20ml Nashi Pear Citric Cordial | Top Orange Blossom Soda
Glass: Highball Garnish: Dry Pear
SAKURA HIGHBALL
Ingredients: 60ml Mancino Vermouth Sakura | Top Soda Water
Glass: Highball Garnish: Edible Flower
SAVORY NECESSITY
Ingredients: 40ml Mancino Vermouth Secco | 10ml PX | 10ml Verjus | 100ml Spicy Tomato Water | Splash Rosemary Soda
Glass: Highball Garnish: Caper Berry and Purple Basil
SECCO HIGHBALL
Ingredients: 60ml Mancino Vermouth Secco | Top Soda Water
Glass: Highball Garnish: Pink Grapefruit Wedge
SICILIAN AFTERNOON
Ingredients: 40ml Mancino Vermouth Bianco | 10ml Malvasia delle Lipari | 10ml Orange Sherbet | Top Prosecco
Glass: Highball Garnish: Blood Orange Wheel
VERMUTTINO
Ingredients: 60ml Mancino Vermouth Bianco | Top Soda Water
Glass: Highball Garnish: Lemon Leaf
Appetizers & Bitter – Rinomato
ROSETTO
Ingredients:
40 ml Rinomato Bitter Scuro
Ginger Ale
Mix ingredients in a cocktail glass.
Decorate with a slice of lemon.
TWENTIETH CENTURY
Ingredients:
45 ml Gin
15 ml Rinomato Americano Bianco
10 ml White Cacao Creme
15 ml fresh lemon juice
Mix ingredients in a mixing glass with ice cubes.
Strain twice before pouring into a coupe.
Decorate with lemon peel.
APERITIVO SOUR
Ingredients:
60 ml Rinomato L’Aperitivo Deciso
15 ml sugar syrup
25 ml fresh lemon juice
a dash of aquafaba
Mix ingredients in shaker then pour in a chilled cocktail glass.
NEGRONI
Ingredients:
30 ml Rinomato Bitter Scuro
30 ml Mancino Vermouth di Torino Rosso
30 ml Gin
Mix ingredients in a mixing glass with ice cubes.
Pour into a cocktail glass and serve with ice.
Decorate with a slice of orange.
VESPER NO2
Ingredients:
25 ml Gin
25 ml Vodka
25 ml Rinomato Americano Bianco
Mix ingredients in a mixing glass with ice cubes.
Strain twice before pouring into a cocktail glass.
Decorate with a slice of orange.
SPRITZ DECISO
Ingrediente:
60 ml Rinomato L’Aperitivo Deciso
30 ml Mancino Vermouth di Torino Secco
tonic mixer
Pour Rinomato in a wine glass with ice. Add and combine the rest of the ingredients.
Decorate with a slice of grepfruit.
BOULEVARDIER
Ingredients:
30 ml Rinomato Bitter Scuro
30 ml Mancino Vermouth di Torino Rosso
30 ml Rye Whiskey
Mix the ingredients in a mixing glass with ice cubes.
Strain twice before pouring in a cocktail glass.
Decorate with a slice of orange.
NEGRONI BIANCO
Ingredients:
40 ml Rinomato Americano Bianco
30 ml Mancino Vermouth di Torino Bianco
20 ml Gin
Mix the ingredients in a mixing glass with ice cubes.
Pour in a cocktail glass and serve with ice.
Decorate with lemon peel.
ARANCIONE
Ingredients:
60 ml Rinomato L’Aperitivo Deciso
tonic mixer
Add Rinomato in a cocktail glass over ice cubes.Fill with tonic mixer.
Decorate with a slice of orange and a green olive.
CHIERICHETTO
Ingredients:
30 ml Rinomato Bitter Scuro
Chilled Italian Lager.
Add Rinomato in a cocktail glass and fill with the chilled Italian Lager.
Armagnac – Janneau
JANNEAU OLD FASHIONED
Ingredients:
50 ml Janneau
1 cube of brown sugar
3 dashes of Angostura Bitters
Orange zest for decoration
Mix 5cL Janneau XO or 12 years, 1 cube of brown sugar, 3 dashes of bitter on ice and 3 ice cubes. Mix.
BLACK ANGEL
Ingredients:
40 ml Janneau
80 ml expresso coffee
20 ml Cointreau
20 ml Gomme syrup
Mix all the ingredients and serve in a Martini glass. Garnish with 3 coffee beans.
JANNEAU & GINGER
Ingrediente:
30 ml Janneau
Ginger Ale
Lemon
Pour 30ml Janneau armagnac on crushed ice. Fill with ginger ale and decorate with a slice of lemon.
ROYAL SIDECAR
Ingredients:
35 ml Janneau
30 ml Cointreau
15 ml lemon juice
In a mixing glass, chill 35 ml Janneau with 30 ml Cointreau and 15 ml lemon juice with ice. Filter in your nicest Champagne coupe.
CORPSE REVIVER
Ingredients:
30 ml Janneau VSOP
30 ml Calvados Boulard Grand Solage
15 ml Sweet Vermouth
Pour the armagnac, the calvados and the vermouth in a cocktail glass filled with ice. Mix and pour in a cocktail glass preferably cold. Decorate with the orange zest.
Calvados – Pere Magloire
PERE MAGLOIRE CALVADOS TONIC
Ingredients:
30 ml Pere Magloire Calvados VSOP
70 ml tonic mixer
Serve in a glass full of ice cubes.
PERE MAGLOIRE CALVADOS PAMP
Ingredients:
40 ml Pere Magloire Fine VS
20 ml grapefruit syrup
10 ml tonic mixer
Serve in a glass full of ice cubes and decorate with a rind of grapefruit.
PERE MAGLOIRE CALVADOS COLLINS
Ingredients:
40 ml Pere Magloire Fine VS
30 ml lemon juice
20 ml sugar syrup
80 ml sparkling water
Mix all the ingredients in a glass full of ice cubes. Decorate with a slice of lemon.
Liqueur – Majuni
MAJUNI SWIZZLE
Ingredients:
50 ml Majuni
20 ml lime juice
15 ml orgeat
30 ml pineapple puree
Pour all ingredients into a Collins glass. Fill with crushed ice and stir. Top up with crushed ice and garnish with a rich sprig of mint, slice of pineapple and large straw.
MAJUNI RASPEBERRY SOUR
Ingredients:
50 ml Majuni
15 ml lime juice
15 ml orgeat
5 raspberries
Shake all ingredients with ice. Strain into a frosted coupe glass and garnish with a single raspberry.
MAJUNI MARMALADE MARTINI
Ingredients:
60 ml Majuni
25 ml lemon juice
15 ml sugar syrup
2 bar spoons of orange marmalade
Shake all ingredients with ice and double strain into a frosted coupe glass. Garnish with orange peel.
MAJUNI GREEK MANHATTAN
Ingredients:
45 ml Majuni
45 ml Bourbon whiskey
1 dash aromatic bitters
1 dash orange bitters
Stir all ingredients with ice in a stirring glass. Strain into a Nick&Nora cocktail glass without ice. Garnish with maraschino cherries.
MAJUNI EVITA'S HIGHBALL
Ingredients:
50 ml Majuni
100 ml Cola
lime squeeze
Pour Majuni in a Collins glass with a large ice cube. Top up with cola. Squeeze lime on top. Serve with a lemon wedge.
MAJUNI COFFEE TONIC
Ingredients:
50 ml Majuni
100 ml Cola
30 ml espresso
Place all ingredients in a highball glass with a large ice cube. Stir gently. Garnish with a mint leaf.
Liqueur – Kentri
KENTRI TOMMY'S
Ingredients:
60 ml Kentri
15 ml agave syrup
30 ml lime juice
Mix all ingredients well in a shaker with ice. Double strain. Serve in a coupe glass, with a wedge of lime.
KENTRI PUNCH
Ingredients:
50 ml Kentri
40 ml Don's Mix 2 (2 parts grapefruit juice, 1 parts cinnamon syrup)
20 ml lime juice
30 ml pineapple puree
Shake all ingredients with ice. Double strain. Serve in Old Fashioned glass with ice. Garnish with star anise and cinnamon stick.
KENTRI PASSION
Ingredients:
50 ml Kentri
20 ml lime juice
15 ml vanilla syrup
25 ml passion fruit puree
Shake all ingredients with ice, double strain and serve in a coupe glass.
KENTRI OLD FASHIONED
Ingredients:
30 ml Kentri
30 ml Bourbon whiskey
2 dashes aromatic bitters
Combine all ingredients with a little ice in a frosted mixing glass. Add ice and stir again, until it is exactly as you like it. Strain and serve in Old Fashioned glass with a large ice cube, garnished with orange peel and star anise.
KENTRI JULEP
Ingrediente:
60 ml Kentri
10 ml sugar syrup
1 splash of aromatic bitters and 1 splash of peach bitters
10 spearmint leaves
Combine all ingredients with a little ice in a frosted mixing glass. Add ice and stir again, until it is exactly as you like it. Strain and serve in Old Fashioned glass with a large ice cube, garnished with orange peel and star anise.
KENTRI CAIPIRINHA
Ingredients:
60 ml Kentri
15 ml sugar syrup
1/2 lime, quartered
Pour syrup and lime in an Old Fashioned glass and press the lime with a pestle. Add KENTRI and crushed ice. Stir. Top up with crushed ice. Garnish with a wedge of lime and a straw.
Liqueur – Stichion
COLADA
Ingredients:
60 ml Stichion
20 ml coconut puree
30 ml pineapple puree
10 ml lime juice
Shake all ingredients with ice. Strain into a Collins glass with crushed ice. Garnish with a slice of pineapple and pineapple leaves.
SOUTH OF CHIOS
Ingredients:
60 ml Stichion
25 ml lime juice
15 ml sugar syrup
5 spearmint leaves
Shake all ingredients with ice. Double strain into a coupe glass. Garnish with a mint leaf.
SMASH
Ingredients:
50 ml Stichion
1/2 lemon, quartered
20 ml vanilla syrup
In an Old Fashioned glass, press vanilla syrup and lemon with a pestle, to release the juice and the oils from the zest. Pour Stichion and crushed ice. Stir and garnish with a lemon wedge.
BRAMBLE
Ingredients:
50 ml Stichion
15 ml sugar syrup
25 ml lime juice
5 ml blackberry liqueur
Mix Stichion, lemon and sugar syrup in an Old Fashioned glass. Add crushed ice and stir. Add the blackberry liqueur and garnish with a lemon wedge and a single blackberry.
KAIMAKI
Ingredients:
60 ml Stichion
30 ml dairy cream
10 ml milk
20 ml sugar syrup
1 dash Mahlepi bitters
Shake all ingredients with ice in a blender or shaker. Double strain into a glass with a little ice. Grate a little cinnamon on top.
FANCY SOUR
Ingredients:
40 ml Stichion
20 ml Tsipouro Kalaitzi
15 ml strawberry liqueur
20 ml lime juice
10 ml cinnamon syrup
5 mint leaves
Mix all ingredients well in a shaker with ice, double-stir in a frozen coupe glass. Finally, rim the glass with biscuit crumble.
CHIOS MAGESTIC
Ingredients:
50 ml Stichion
20 ml vodka
20 ml lime juice
25 ml mandarin puree
20 ml vanilla syrup
Shake all ingredients with ice, double stir into an old fashioned glass. Add orange zest and decorate with orange peel.
STICHION MANDARIN
Ingredients:
60 ml Stichion
10 ml vanilla syrup
10 ml spearmint leaves
top up mandarin soda
Shake Stichion and vanilla syrup in a shaker with ice, serve in a long drink glass and add mandarin soda. Garnish with pepper and tangerine peel.
ONCE UPON A TIME
Ingredients:
45 ml Stichion
20 ml cherry gin
20 ml sugar syrup
25 ml lime juice
top up cherry soda
Shake all ingredients with ice, except for the soda, double stir in a highball glass and add cherry soda. Garnish with two maraschino cherries.
Liqueur – Passimoncello
PASSI COLADA
Ingredients:
1/5 part Passimocello
2/5 part mango juice
2/5 part Alpro Coconut
1 scoop Monin Banana
PORNSTAR MARTINI
Fill shaker with ice
egg white of 1 egg
40ML Passimoncello
20ML Vanilla Vodka
10ML Vanilla syrup
60ML Passion Fruit Juice
Shake and serve in a Martini glass
Garnish: half passion fruit
SCROPPINO
Ingredients:
2 scoops of whipped cream ice cream
40 ml Prosecco (or cava/champagne)
20 ml Passimoncello
FRESH PASCELLO
Ingredients:
4/10 part Passimocello
2,5/10 part Hendrick's Gin
2,5/10 part Aperol Spritz
1,5/10 part Licor 43
1 splash of lime juice
FROZEN MANGO DAIQUIRI
Ingredients:
30ml Passimoncello
15ml Mango sourz
125ml Coolbest mango dream
Garnish: frozen mango pieces and ice
BUBBLECELLO
Ingredients:
1/4 part Passimocello
3/4 part Cava or Champagne
CAIPIRINHA
Ingredients:
1 part Passimoncello
1 part Vodka
1 Lime
Cane sugar
Garnish: Lime/Passion fruit edible flowers
FLAMING PASSION
Ingredients:
1 part Passimoncello
1 part Malibu rum
15 ml Creme de cassis
1 lime
Fanta (optional)
Garnish: Half a lime
PASSARI COCKTAIL
Ingredients:
30ml Passimoncello
30ml Safari
60ml Mooza Guave
105ml Spa Peach
Garnish: Passion fruit seeds, lime slice and ice