Combier Recipes

  • 2nd Base
    • Junior Ryan, Clyde Common, Portland, OR 
    • 1½ oz vodka (Junior prefers Monopolowa) 
    • ½ oz Combier Creme de Pamplemousse rose
    • ¾ oz fresh grapefruit juice
    • ¼ oz fresh lime juice
    • ½ oz quinine syrup
    • 1 dash Peychauds Bitters 

    Combine all ingredients in a mixing glass, shake with ice, then strain into a chilled cocktail glass. 

  • 47 Degrees North

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

  • Ablemarle Fizz (classic)

    Combine all ingredients in mixing glass with ice then shake. Strain into Collins glass with fresh ice, top with soda water. Garnish with lemon wheel. 


  • Adoration of the Tiki

    • Hunter Orahood and Mike Muldoon, The Crow's Nest, Montauk, NY 
    • 1 oz Appleton Estate Reserve Rum
    • 1 oz Combier Pamplemousse Rose
    • ¾ oz fresh lime juice 
    • 1 dash grapefruit bitters
    • 1 bar spoon of absinthe (for float) 

    Combine all ingredients in mixing tin, shake with ice, then strain into chilled cocktail glass. Top with soda and add absinthe as float for garnish. 


  • 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 Bourbon Sour
    • 1½ oz bourbon 
    • ½ oz Combier Creme de Mure
    • ¾ oz fresh lemon juice
    • ¼ oz 2:1 Demerara syrup (2 parts sugar: 1 part water) 

    Combine all ingredients in mixing glass with ice, shake vigorously, then strain into chilled rocks glass over fresh ice. Garnish with orange wheel and black cherry.

  • Blackberry Demi Tasse
    • serve warm
    • ¾ oz cognac
    • ¾ oz Combier Mure
    • 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.

  • Blinker (classic)

    Combine ingredients in mixing glass, shake with fresh ice, then strain into chilled cocktail glass. Garnish with lemon peel. 


  • Blinker (classic)

    Combine all ingredients in mixing glass, add ice, shake vigorously, then strain into chilled cocktail glass. Garnish with lemon peel.


  • Blurred Borders
    • Ariana Vitale, Portland, OR
    • 1½ oz rye whiskey (Ariana prefers Wild Turkey)
    • ½ oz mezcal (Ariana prefers Del Maguey Vida) 
    • ½ oz Combier Mure
    • ½ oz fresh lemon juice
    • ¼ oz Gran Classico
    • 1 barspoon rich Demerara syrup (2 parts sugar:1 part water)
    • Dash Angostura Bitters  

    Combine all ingredients in mixing glass with ice, shake vigorously, then strain into chilled coupe. No 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.

  • Bumcalot Swizzle

     Ciaran Wiese (Portland, OR)

    • 1 oz Combier Framboise
    • 1 oz overproof rum
    • ¾ oz fresh lime juice
    • ½ oz ginger syrup

    Combine all ingredients in Collins glass filled with crushed ice, then swizzle. Garnish with lime wheel.
  • El Candidato

    In cocktail shaker filled with ice, combine all ingredients. Shake for at least 7 seconds. Strain into chilled coupe. No garnish. 

  • 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.

  • Fram 75

    Add all ingredients in a mixing glass, shake quickly with ice, then strain into chilled champagne glass. Top with sparkling wine. Garnish with lemon peel. 


  • Grenoble Cocktail (Classic)

    Combine all ingredients in mixing glass, shake with ice, then strain into chilled cocktail glass. 

  • 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.

  • Hell or High Water
    • Sean Hoard, Teardrop Lounge, Portland, OR 
    • 1½ oz irish whiskey (Sean prefers Michael Collins Blended)
    • ½ oz dry vermouth (Sean prefers Dolin)
    • ½ oz fresh lemon juice
    • ½ oz egg white 
    • ¼ oz Combier Creme de Peche de vigne
    • ¼ oz Benedictine
    • ¼ oz honey mix (2:1 honey to water)

    Add all ingredients in a mixing glass and shake with ice, then fine strain into chilled coupe. Garnish with citrus from orange zest then discard peel. 

  • 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.

  • L'Enfant

    • Dave Shenaut, The Raven and Rose, Portland, OR
    • 1½ oz bourbon (Dave prefers Evan William's)
    • ¾ oz Combier Pamplemousse
    • ¾ oz Aperol
    • ¾ oz fresh lemon juice

    Combine all ingredients in mixing glass with ice, shake, then strain into chilled cocktail glass. Using mister, spray Ardbeg ten year over glass for garnish.


  • 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.

  • La Vie en Rose
    • Tom Lindstedt, Little Bird (Portland, OR)
    • 1 oz Chilean pisco (Tom uses Control C)
    • 1 oz Combier Pamplemousse
    • 1 oz Lillet Rose 
    • ½ oz fresh lemon juice 

    Combine all ingredients in mixing glass with ice, shake moderately to chill, then double-strain into chilled coupe or martini glass. No garnish.

  • Let Them Eat Cake
    Combine all ingredients in mixing glass, shake with ice then strain into chilled cocktail glass. Top with 1oz dry sparkling wine.
  • No Name (Yet)

    • Dave Shenaut, Raven and Rose, Portland, OR
    • 1½ oz gin
    • 1 oz fresh lemon juice
    • ¼ oz Combier Pamplemousse Rose 
    • ¼ oz Crème Yvette 
    • ¼ oz honey syrup (1:1)

    Combine all ingredients in mixing glass, shake briefly with ice, then strain into chilled Collins glass filled with crushed ice. Top with soda, garnish with grapefruit peel.


  • Peach Daiquiri

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

  • Pisco Disco
    • 2 oz pisco (preferably Chilean pisco, such as Control C) 
    • ¾ oz Combier Creme de Fruits Rouges
    • ¼ oz gentiane liqueur (preferably Aveze)
    • 1 oz fresh lemon juice  
    • ½ oz cane syrup (1 part sugar: 1 part water) 

    Combine all ingredients in mixing glass with ice, shake vigorously, then strain into chilled Collins glass over fresh ice. Garnish with half lemon wheel and mint sprig.

  • Polish Sidecar

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

  • Raspberry Mojito

    • 1½ oz white rum
    • ¾ Combier Framboise
    • ¾ oz fresh lime juice
    • Large pinch of fresh mint
    • ¼ oz simple syrup

    Lightly muddle the large pinch of fresh mint in a glass filled with ¼ oz simple syrup. Add white rum, Combier Framboise and fresh lime juice then shake with ice. Fine strain contents into chilled Collins glass filled with fresh ice. Top with splash of soda. Garnish with mint sprig. 


  • Red Forest
    • 2 oz bourbon
    • 1 oz Lillet Blanc or Cocci Americano Apertivo
    • ½ oz Combier Framboise
    • Dash Angostura bitters

    Combine all ingredients in mixing beaker with ice, stir, then strain into chilled coupe. Garnish with orange zest.

  • Saves the Day
    • Junior Ryan, Clyde Common, Portland, OR
    • 1½ oz Combier Creme de Pamplemousse Rose
    • 1 oz Cynar bitter liqueur
    • ½ oz fresh lime juice
    • 1 tsp Maraska maraschino liqueur
    • 2 oz  Fresca citrus soda

    Combine all ingredients except soda in mixing glass, add ice and shake, then strain over fresh ice into a collins glass. Add the 2 oz of Fresca and give it a quick stir.  Garnish with pink salt.

  • She Didn't Mean It
    • Dragos Axinte, Seattle, WA
    • 1½ oz cachaca (Dragos prefers Novo Fogo Barrel-Aged Cachaca)
    • 1 oz fresh lemon juice 
    • ¾ oz Combier Creme de Peche de vigne
    • ½ oz grenadine (B.G. Reynold's Hibiscus)
    • Dash of orange bitters

    Combine all ingredients in mixing glass, shake vigorously, then strain into old fashioned glass over fresh ice cubes. Garnish with a slice of lemon and an orchid if you have it!

  • 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.

  • The Nap

    Combine ingredients except for Combier Fruits Rouge, Mure or Cassis, in mixing glass, add ice and shake well. Strain into chilled coupe, float with Combier Fruits Rouge, Mure or Cassis.

  • Waverly Cocktail

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