Combier Recipes

  • 47 Degrees North

    Combine all ingredients in mixing glass, shake vigorously with ice, then strain into chilled martini glass. Garnish with lemon rind.

  • Beau Geste
    • Daniel Shoemaker, Portland, OR
    • 3 grinds fresh cracked pepper
    • 2 oz rye whiskey (preferably Rittenhouse)
    • ¾ Campari
    • ½ oz Combier Pamplemousse Rose 
    • 2 dashes Xocolatl Mole Bitters (chocolate, cinnamon and spices)

    Combine all ingredients in mixing beaker with ice, stir, then strain into chilled cocktail glass. Garnish with orange peel.

  • Blackberry Demi Tasse
    • serve warm
    • ¾ oz cognac
    • ¾ oz Combier Mûre
    • 1 tbsp. blackberry jam
    • ½ oz water
    • ¼ oz fresh lemon juice

    Combine all ingredients over stove, heat (do not boil), then pour in tea cup; add lemon wedge for garnish.

  • Bourbonnaise Cocktail
    • 1½ oz bourbon
    • ½ oz Combier Cassis
    • ½ oz dry vermouth
    • ½ tsp. fresh lemon juice

    Combine in mixing beaker, stir with ice, then strain into cocktail glass.

  • El Diablo
    • 1½ oz tequila
    • ½ oz Combier Cassis
    • ½ oz fresh lime juice
    • Add ½ lime shell

    Combine all ingredients in mixing glass, shake with ice, then strain into highball glass filled with fresh ice. Top with ginger ale.

  • Hall House Cocktail
    • 2 oz rye whiskey
    • ¼ oz Combier Mûre
    • ¼ tsp. sugar
    • 2 dashes of orange bitters

    Combine all ingredients in mixing glass with ice, shake, then strain in cocktail glass. Garnish with orange rind.

  • Kick In the Pants

    Combine with ice, shake vigorously, then strain into rocks glass containing fresh ice.

  • Kir (Royal)

    Pour sparkling wine in champagne flute then add Combier Cassis. Garnish with lemon twist.

  • La Paloma
    • 2 oz tequila
    • ¾ oz Combier Pamplemousse
    • 1½ oz grapefruit juice
    • ½ oz fresh lime juice
    • Pinch of salt

    Combine with ice, shake, then strain into Collins glass and top with soda water.

  • La Paloma De Loire (carbonated)
    • Jabriel Donahue, Irving Street Kitchen, Portland, OR 
    • 12 oz reposado tequila
    • 6 oz Combier Pamplemousse
    • 6 oz fresh lime juice

    In a soda siphon, combine ingredients then seal canister and charge twice with CO2. Keep in cooler or fridge. 

    Salt rim of collins glass, then fill with cracked ice. Fill glass with carbonated Paloma. Garnish with grapefruit peel.

  • La Paloma De Loire (non-carbonated)
    • Jabriel Donahue, Irving Street Kitchen, Portland, OR 
    • 1.5 oz reposado tequila
    • 0.75 oz Combier Pamplemousse
    • 0.75 oz fresh lime juice

    Salt rim of collins glass then fill with cracked ice. Add ingredients to glass and stir to incorporate. Top with soda. Garnish with grapefruit peel.

  • Peach Daiquiri

    Combine in blender, blend with ice and peach slices, then garnish with peach slice.

  • Polish Sidecar

    Combine all ingredients in mixing glass, shake vigorously, then strain into cocktail glass over fresh ice.

  • Tantalus

    Combine with ice, shake vigorously, then strain into rocks glass containing fresh ice (or serve up in chilled cocktail glass). Garnish with lime peel.

  • Tequila Sunrise Variation

    Fill mixing glass with all ingredients, ice, and soda water, the shake and serve over new ice in tall Collins glass. Add lime wheel for garnish.

  • Waverly Cocktail

    Combine with ice, shake, then strain into Collins glass.