3/4 ounce lime juice
1 ounce Combier Liqueur d'Orange
1 1/2 ounces premium silver tequila

Shake with ice and strain over rocks. Garnish with an orange and lime wheel

By Francine Cohen – Editor in Chief insidefandb.com and LUPEC* member

2 oz. Peat Monster
1 oz. Ilegal Mezcal (reposado)
Cava (for topping)
1 ½  oz. lemon juice
¼ oz. Combier
2 bar spoons apple butter
2 bar spoons sugar cane syrup
4 sprigs fresh rosemary
Small pinch herbed sea salt
Cinnamon/Sugar/Sea Salt blend for rimming glass

Glassware: Coupe

Technique:
Muddle rosemary, lemon
Add apple butter, cane sugar, Ilegal mezcal, salt
Stir until thinned out a bit and blended
Add Combier and Peat Monster
Shake over ice
Rim ½ coupe with cinnamon/sugar/salt blend
Strain into a coupe
Top with cava

*LUPEC (Ladies United for the Protection of Endangered Cocktails)

.75 Combier Triple Sec
1.5 oz Hennessey VS
.75 oz Carpano Antica Vermouth
.25 oz lemon juice
Dash of Fee Bros grapefruit bitters

Shake and strain into highball with ice and ENJOY!

By Head Bartender Anthony Flores of Thomas Keller's of Bouchon. Beverly Hills, California

This kick-ass cocktail was one of the finalists in the recent Metropolitan Opera Cocktail Competition.

Lovers Lament (Lament d'amoureux)
45 ml (1.5 oz) Delamain 'Pale and Dry' Cognac
22.5 ml (.75 oz) Royal Combier Grande Liqueur
1 dash Pernod Absinthe
1dash Angostura Bitters
1 rose petal, as garnish
Stir all ingredients in mixing glass with a fresh lime peel, then strain into glass rinsed with Mescal. Add the garnish.

by Head Bartender Ryan McGrale of the Flatiron Lounge in NY

1.5 oz Sagatiba Velha
.75 oz Combier
.5 oz Orange Juice
.5 oz Lemon Juice
Bar spoon of Cinnamon infused Campari
Bar spoon of Absinthe (I used Kubler)
Dash of agave syrup
Orange zest for garnish

by Pete Gugni, Bartender  of Cantina Bar, San Francisco

Ingredients:
Royal Combier
Macchu Pisco
fresh squeezed lemon
cilantro leaves
cucumber
Aji Amarillo (Peruvian Yellow Pepper)

Restuarant: Pio Pio Peruvian Restaurant
Hell’s Kitchen – 604 Tenth Ave. NY, NY

Bartender: Artemio Vasquez (used to work at Pegu years ago)

Comments: Pio Pio just brought in acclaimed mixologist Artemio Vasquez from Yerba Buena. This is Pio Pio’s signature cocktail. Fresh, light grape based cocktail with a kick of spices.

1 ½ oz Jalapeno infused tequila blanco
1 ¼ oz Blood Orange Juice
¾ oz Combier Rouge
½ oz lemon juice
¼ oz Combier Triple Sec
Top with champagne brut.
Serve in a highball glass. Garnish with strawberry flower.

Bartender: Andres Sanchez
Restaurant: Positano Coast
212 Walnut Street, Philadelphia PA

1 ounce brandy
1 ounce Combier
3/4 ounce fresh lemon juice
Flamed orange peel

If served down, shake and strain into an old fashioned glass.  If served up, shake and strain into a martini glass with sugar rim.

ROUGE NOIR
1 ½ oz Roi René Rouge
½ oz Combier Liqueur d’Orange
4 oz champagne brut

Pour Combier’s Rouge and Orange Liqueur in champagne flute. Top with champagne. Garnish with 1 orange zest.

Created by: The Liquid Chef, Junior Merino

1 bottle of Blue Moon or other quality wheat beer
1 Shot of Combier Liqueur d’Orange.

There are 2 ways to serve:
1) Pour Combier into Blue Moon or any other wheat Beer.
2) Serve bottle of Blue Moon or other quality wheat beer, with a shot of Combier on the side.

Enjoy!

1 1/2 ounce Absolut Citron
1/2 ounce Combier
1/4 ounce lime juice
1 ounce cranberry juice
Flamed orange peel ( garnish )

Shake all ingredients with ice.  Strain into a chilled cocktail glass.  Garnish with the flamed orange peel.