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.

  • Battle for Puebla

    • Gilbert Marquez of Illegal Mezcal, Los Angeles, CA 
    • 1½ oz Illegal Mezcal Joven
    • ½ oz Original Combier
    • ¼ oz St. Germain Elderflower Liqueur
    • ¼ oz agave syrup (1:1 agave to water)
    • 1 oz fresh lime juice
    • 1 poblano pepper sliced and muddled 

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


  • Clockwork Collins
    • 1½ oz Bols Genever
    • ½ oz Original Combier
    • ½ oz fresh lemon juice
    • 2 dashes Angostura bitters
    • 2 oz soda water

    Combine all ingredients in mixing glass, shake with ice, then strain into Collins glass with fresh ice; top with soda and garnish with orange wheel.

  • Comme Les Francais
    • Jonathan Pogash, NYC, NY
    • 1 oz Louis Roger "Force 53"
    • ½ oz Original Combier
    • ½ oz Lillet Blanc
    • ½ oz Boiron passionfruit juice
    • Rinse of Pastis
    • 2 oz Champagne

    Combine all ingredients in mixing glass with ice, then strain into chilled champagne flute that has been rinsed with Pastis. Top with Champagne, garnish with lemon peel.

  • Daiquiri Matin.
    • Bon Vivants, San Francisco, CA
    • 1½ oz aged rum (Flor de Cana)
    • ½ oz Original Combier
    • 1 oz fresh lime juice
    • ½ oz rich simple syrup*
    • Barspoon of coffee liqueur
    • *2 parts sugar, 1 part water

    Combine all ingredients in mixing glass, add ice, shake vigorously, then strain into chilled cocktail glass. Zest top with orange rind and lay peel on top of drink.

  • Fine & Dandy
    • 1½ oz London Dry Gin
    • ¾ oz Original Combier
    • ¾ oz fresh lemon juice
    • Dash of Angostura bitters
    • Dash of cane syrup

    Combine all ingredients in mixing glass with ice, shake vigorously, then strain into chilled cocktail glass; garnish with amarena cherry.

  • Frankenjack
    • 1 oz London Dry Gin
    • 1 oz dry vermouth
    • ¼ oz Original Combier
    • ¼ oz apricot brandy

    Combine all ingredients in mixing glass with ice, stir, then strain into cocktail glass. No garnish.

  • Inverted Sidecar
    • John Codd, Wo Hing General Store, San Francisco, CA 
    • 1½ oz Original Combier
    • ¾ oz fresh grapefruit juice
    • ¾ oz rye whiskey
    • ¼ oz lemon juice or cordial

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

  • James Joyce
    • Gary Regan (adaptation by Kyle Webster, St. Jack, Portland, OR)
    • 1½ oz Jamesons Irish Whisky
    • ¾ oz Original Combier
    • ¾ oz Carpano Antica sweet vermouth
    • ½ oz fresh lime juice
    • Hard dash Peychauds bitters

    Combine all ingredients in mixing glass, shake with ice, then strain into cocktail glass with fresh ice; serve up, no garnish.

  • Jasmine
    • 1½ oz gin (Beefeater)
    • ¾ oz Original Combier
    • ½ oz Campari
    • ½ oz fresh lemon juice

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

  • Justice For All
    • Josh Sullivan, www.PostProhibition.com (Baltimore, MD)
    • 1½ oz cognac or brandy
    • 1 oz fresh lemon juice 
    • ½ oz Original Combier
    • ½ oz Montenegro Amaro
    • ½ oz honey syrup with chamomile, clove and black peppercorn
    • Dash of Post Prohibition Pick Me Up Bitters
    • Dash of Angostura Bitters on top for garnish
    • Garnish with an orange and lemon twist
    • Garnish with a chamomile flower (optional)

    Add all ingredients into a shaker tin except the Angostura Bitters and the orange and lemon twist garnishes. Shake with ice and strain into an ice filled Collins glass. Add a couple dashes of Angostura Bitters on top. Also garnish with an orange and lemon twist. 


  • Kerouac Cocktail
    • Kevin Diedrich, Jasper's S.F.
    • 1¾ oz reposado tequila
    • ½ Aperol
    • ½ oz Original Combier
    • ½ oz fresh lemon juice
    • ¾ oz grapefruit juice
    • 1 dash agave syrup

    Combine all ingredients in mixing glass, shake over ice, then strain into chilled glass; garnish with grapefruit peel.

  • La Serena

    • 2 orange slices, 1/4 inch thick 
    • 1 lime slice, 1/4 inch thick
    • 1½ oz Chilean pisco (preferably Pisco Control)
    • 1 oz Original Combier
    • 2-3 dashes orange bitters

    Place the orange and lime slices in a Boston shaker and muddle until the pulp is broken up. Add the pisco, Original Combier and bitters and fill the shaker with ice. Pour between the shaker and a glass 2-3 times to incorporate all ingredients. Pour everything into a large (8-ounce) rocks glass and serve.


  • Lemon Drop Martini

    • Kristina Landino, Boca Raton, FL 
    • ¾ oz citron vodka (Kristina prefers Grey Goose Citron)
    • 1 oz Original Combier
    • 4 oz lemonade
    • sugar (to garnish martini glass)

    Combine all ingredients in mixing tin, shake well with ice, then strain into chilled martini glass (garnish martini glass with sugar rim before pouring).  


  • Lonely Hearts Club
    • Kyle Webster St. Jack, Portland, OR
    • 1½ oz gin (Aviation)
    • 1 oz Original Combier
    • ¾ oz fresh lime juice
    • ½ oz Bonal gentiane quina
    • Hard dash peychauds bitters

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

  • Mai Tai
    • Brian Gilbert, Teardrop, Portland, OR
    • 1 oz Jamaican rum (Smith & Cross)
    • ¼ oz Original Combier
    • 1 oz Niessen Blanc
    • ¾ oz fresh lime juice
    • ¾ oz Trader tiki falernum

    Combine all ingredients in mixing glass, shake with ice, then strain into cocktail glass over new crushed ice; garnish with lime shell and spanked mint sprig.

  • Nordic Reviver
    • Evan Martin, Naga, Bellevue WA
    • 1 oz Krogstad Aquavit
    • 1 oz Original Combier
    • 1 oz Swedish Punsch
    • 1 oz fresh lemon juice

    Combine, shake with ice, then double strain into Pacifique Absinthe-rinsed cocktail glass; garnish with brandied cherry.

  • Orange Mule

    Combine ingredients in mixing glass with ice, shake, then pour into ginger beer; add lime wedge for garnish.

  • Rouge Noir

    Pour ingredients into champagne flute. Top with orange zest.

  • Scotch Bird
    • Tommy Klus, Portland, OR 
    • 1½ oz single malt scotch (Tommy prefers Aberlour 12 year)
    • ¾ dry vermouth (Tommy prefers Dolin)
    • ½ oz Original Combier
    • ½ oz fresh lemon juice
    • ¼ oz honey syrup (2:1 honey to water) 

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

  • Sendero Trail

    • Tommy Klus, Portland, OR (as featured in Food & Wine Magazine, Best Cocktails of 2013) 
    • 1 oz plum brandy
    • 1 oz pisco, preferably Chilean
    • ½ oz Original Combier
    • ¾ oz fresh lime juice
    • ¾ oz passion fruit syrup
    • 1 large egg white, lightly beaten 

    In a cocktail shaker, combine the plum brandy, pisco, Original Combier lime juice, passion fruit syrup and egg white and shake vigorously. Fill the shaker with ice and shake again. Fine-strain into a chilled coupe and dot 3 dashes of Angostura bitters across the top of the drink for garnish.  


  • Side Car
    • 1½ oz cognac (Courvoiser VS)
    • ¾ oz Original Combier
    • 1 oz fresh lemon juice
    • ½ oz simple syrup

    Combine ingredients in mixing glass with ice, shake vigorously then strain into sugar rimmed martini or cocktail glass. Garnish with lemon twist.

  • Smoky Margarita
    • Jacob Grier, Metro Vino, Portland, OR
    • 2 oz reposado tequila
    • ½ oz Original Combier
    • ½ oz lemon
    • ½ oz lapsang souchong syrup*
    • *equal parts sugar and lapsang souchong tea

    Combine in mixing glass, shake with ice, then strain over fresh ice in cocktail glass. Garnish with lime wheel.

  • Sultan of the Sun
    • Art Tierce, Teardrop, Portland, OR
    • 1½ oz 10 Cane Rum
    • ¾ oz Original Combier
    • ¾ oz fresh lime juice
    • ½ oz passion fruit puree
    • ½ oz Trader Tiki Flarnum
    • Splash of soda water
    • Hard dash peychauds bitters

    Combine all ingredients in mixing glass, shake with ice, then strain into Collins Glass. Add ice, splash of soda water and stir.

  • 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 Gaucho
    • Josh Sullivan, www.PostProhibition.com, Baltimore, MD 
    • 1½ oz anejo tequila
    • ¾ oz Original Combier
    • ¼ oz Cynar
    • ¼ oz mezcal
    • 4 dashes of Post Prohibition Coffee Bitters
    • Malbec red wine float
    • Orange twist for garnish

    Add all ingredients in a mixing glass except the orange twist and the red wine. Stir with ice. Strain into a rocks fill double old fashioned glass. Garnish with an orange twist and then float a small amount of red wine on top. 

  • The Makin Grade

    • Jan O'Connor, Kentfield, CA 
    • 2 oz rye whiskey
    • ¾ oz Original Combier
    • 2 dashes absinthe 
    • 1 oz fresh lemon juice 

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


  • The Protagonist
    Erick Castro
    • 1 oz Beefeater Winter Gin
    • 1 oz Dolin Dry Vermouth
    • ½ oz Original Combier
    • ½ winter pear liqueur

    Combine, stir with ice, then strain into cocktail glass.

  • Whisky Daisy

    Combine all ingredients in mixing glass, shake with ice then strain over fresh ice in cocktail glass; garnish with black cherry.

  • XYZ
    • 1½ oz Jamaican rum (Smith & Cross)
    • ¾ oz Original Combier
    • ¾ oz fresh lemon juice
    • ¼ oz rich demerara

    Combine all ingredients in mixing glass with ice, shake, then strain into Collins glass with fresh ice; garnish with spanked mint sprig.