Combier Recipes

  • Angela's Surprise

    • 1½ oz London dry gin
    • ¼ oz Combier Kummel
    • ¾ oz fresh lime juice
    • ½ oz vanilla syrup (1:1 vanilla to water)
    • ½ oz Jeppson's Malört Liqueur
    • ¼ oz simple syrup with dash of salt

    Add all ingredients in a mixing glass, shake with ice, then fine strain into chilled cocktail glass. No garnish. 


  • Bloody Marie
    • 1½ oz Combier Kummel 
    • ¾ oz fresh lemon juice
    • 3 oz tomato juice
    • Dash Worcestershire 
    • Dash or two Tobasco
    • Pinch celery salt
    • 4 turns ground black pepper
    • Pinch rock salt

    Combine all ingredients in mixing glass, add ice, light shake, then roll into Collins glass or equivalent. Garnish with celery, olives or any other leafy herbs. 

  • Caraway Cup
    • Tommy Klus, Portland, OR
    • 8-10 mint leaves, lightly pressed
    • 1½ oz gin (Tommy prefers Plymouth)
    • ½ oz Combier Kümmel
    • ¾ oz fresh lemon juice
    • ½ oz cane syrup 

    Combine all ingredients in mixing glass with ice, shake vigorously, then fine strain over fresh ice into old fashioned glass. Top with ¾ oz club soda. Garnish with mint sprig.

  • Cold Rive Gauche
    • Adam Grushey, Dramshop Hospitality, Boston, MA
    • 2 oz gin (Adam prefers Cold River Gin)
    • ½ oz Combier Kummel
    • ½ oz Bittermens Amer Nouvelle
    • 1 drop of Scrappys Lavender Bitters 

    Build all ingredients in a mixing glass, add ice and stir. Strain into a goblet cocktail glass. No garnish.

  • Mission Bell

    Combine the following ingredients in a mixing tin without ice: 

    • 1½ oz reposado tequila
    • ¾ Combier Kummel
    • 1 oz fresh lime juice
    • ½ oz 2:1 agave nectar*

    Add ice and shake, strain into a chilled cocktail glass. Garnish with lime wheel.

    *Cut agave nectar with water. So, 2 parts water to 1 part agave nectar.

  • Pineapple Express
    • Tommy Klus, Portland, OR
    • 10 leaves pineapple sage
    • ½ oz agave nectar
    • 1½ oz tequila reposado (Tommy prefers Don Julio) 
    • ¾ oz Combier Kummel
    • 1 oz fresh lemon juice

    In a mixing tin lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake, finely strain into chilled coupe, garnish with small pineapple sage sprig. (Smack sprig in hand to best express sprig's aromatics.) 

  • 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.