Combier Recipes

  • Brasilian Wit
    Evan Martin, Naga, Bellevue WA
    • 1½ oz cachaca (preferably Novo Fogo Silver)
    • 1½ oz Royal Combier
    • ½ oz lemon
    • 2 dashes Scrappy's Cardamom bitters

    Combine all ingredients in mixing glass. Stir briefly with ice in highball glass to mix. Top with more cubed ice and Belgian Witbier. Garnish with orange peel.

  • Caf̩ Royal

    Pour espresso into coffee cup with Royal Combier; top with freshly whipped heavy cream; garnish with mint leaf.

  • Corsair Crusta
    • Bon Vivants, San Francisco
    • 1½ oz Royal Combier
    • ¾ oz Fernet Branca
    • 1 oz fresh lemon juice
    • ½ oz spicy ginger syrup

    Use a lemon to wet top of glass and rim with scented sugar. Combine all ingredients in mixing glass, add ice, shake and double strain into bucket glass. Zest top of the cocktail with orange zest, place on top.

  • Derby Cocktail #2
    • Tommy Klus, Portland, OR
    • 1½ oz rye whiskey
    • ¾ oz italian vermouth
    • ½ oz Royal Combier
    • ½ oz fresh lemon juice

    Combine all ingredients in mixing glass with ice, shake, then double strain over crushed ice in cocktail glass; garnish with mint sprig.

  • Derby Cocktail #Rhum
    • Tommy Klus, Portland, OR
    • ¾ oz Royal Combier
    • 1½ oz Rhum JM
    • ¾ oz Punt e Mes
    • ½ oz fresh lemon juice
    • ¼ oz 2:1 honey syrup

    Combine all ingredients in mixing glass with ice, shake, then strain into cocktail glass. Garnish with spanked mint sprig.

  • Eve's Dilemma

    • Jason Beatty, Louisville, KY (for Bourbon, D.C.)
    • 1¼ oz Angel’s Envy
    • ½ oz Royal Combier Grande Liqueur
    • ½ oz Almond and Fig infused Maple Syrup
    • healthy dash of Napa Valley Bitters: Toasted Oak Bitters
    • 1¾ oz homemade spiced pear cider

    If served chilled: combine all ingredients into a mixing glass with ice and shake, then strain over a collins glass filled with ice. Garnish with an orange swath.

    If served hot: combine all ingredients except cider into a toddy glass, then fill with hot cider.

    Almond & Fig infused Maple Syrup:
    2 cups of dried fig
    1 cup of almonds
    8 cups water
    2 ½ cups of maple syrup
    Pour fig and almonds and 8 cups of water into a pot and cook on low heat for 30 minutes.. Add maple syrup. Cook on low for 1 minute and stir until blended thoroughly. Remove from heat. Strain with a cheese cloth into another pot and refrigerate. Place into used wine bottles, cleaned with labels torn off.

    Spiced Pear Cider:
    8 cups of organic pear juice
    2 1/2 table spoons of turbinado sugar
    4 cinnamon sticks (2 ½ inches each)
    7 all spice berries
    5 cloves
    half of a medium sized ginger root cut up
    Combine ingredients into a medium sized pot and cook on medium heat for 8 minutes. Then, let sit for 20 minutes with heat turned off, seeping. Strain into empty wine bottles with a cheesecloth and chill. Retrieve cinnamon sticks to reuse.


  • Grass Skirt
    • RN74, San Francisco
    • 1 oz Royal Combier
    • 1 oz Aged Amber Rum
    • ½ oz fresh lime juice
    • ½ oz Fee Brothers Orgeat
    • Dash Angostura Bitters

    Build in glass with crushed ice and stir, add orange twist, grate cinnamon stick, slap mint sprig and place in glass next to orange twist.

  • Greatness
    • 1½ oz Royal Combier
    • ½ oz fresh squeezed orange juice
    • ¼ oz fresh lemon juice

    Combine all ingredients in mixing glass with ice, shake and strain over fresh ice in an old fashioned glass. Garnish with orange peel.

  • Marabout (mah-rah-boo)
    • Kyle Webster, St. Jack, Portland, OR
    • 2 oz dry vermouth (Flor de Cana)
    • ½ oz Royal Combier
    • ½ oz cognac (Hennessy VS)
    • ½ oz cane syrup
    • One dash peychauds
    • Two dashes of Angostura bitters

    Combine all ingredients in mixing glass with ice, shake, then strain over new ice in cocktail glass; garnish with lemon peel.

  • Mayflower
    • 2 strawberries
    • 1½ oz cachaca (preferably Novo Fogo) 
    • ¾ oz Royal Combier
    • 1 oz fresh lime juice
    • ¼ oz 2:1 Demerara sugar syrup 

    In mixing tin, muddle strawberries then combine all ingredients and ice. Shake, strain and serve over crushed ice in Collins glass. Top with ¾ oz ginger beer. Garnish with mint sprig and freshly grated nutmeg. 

  • Mexican Riviera
    • Josh Harris, Bon Vivants, S.F.
    • 1 oz tequila reposado
    • 1 oz Royal Combier
    • 1 oz Carpano Antica sweet vermouth
    • 2 dashes Angostura bitters

    Combine in mixing beaker, stir until well chilled and diluted. Strain into chilled coupe, garnish with lemon zest and peel.

  • Oaxacan Crusta
    • Scott Baird, Bon Vivants, San Francisco, CA
    • 1½ oz Royal Combier
    • ½ oz Mezcal
    • 1 oz fresh lemon juice
    • ½ oz rich simple syrup*
    • *2 parts sugar, 1 part water

    Rim bucket glass with cinnamon sugar. Combine all ingredients with ice, shake vigorously, then double strain over fresh ice in rimmed bucket glass. Zest drink then garnish with orange peel on surface.

  • Picante Royale Margarita
    • 2 oz silver tequila (prefereably Siete Leguas Blanco)
    • 1 oz Royal Combier
    • 1 oz fresh lime juice
    • Bar spoon agave nectar
    • 2 dashes regan's orange bitters

    Combine all ingredients in mixing glass with ice, shake vigorously, then strain into bucket glass; garnish with salt and lime wedge. Optional: add serrano tincture pack mason jar with de-stemmed serrano peppers, add one habanero to increase spice. Fill jar with everclear or MGS. Seal and shake for 2 days. Strain into 2 oz eye dropper bottle. 8 to 16 drops per margarita.

  • Port De Morts
    • Tommy Klus, Portland
    • 1½ oz Death's Door Gin
    • ½ oz Royal Combier
    • ½ oz Dolin Dry Vermouth
    • ¼ oz Amaro Abano

    Combine all ingredients in mixing beaker with ice, stir, then serve up. No garnish.

  • Royal Brazilian Punch

    Muddle pineapple in a pitcher, add ice and ingredients, then stir well. Serve on fresh ice and garnish with fresh fruit.

  • Royal Mint Daisy
    • Lydia Reissmueller, Central, Portland, OR
    • 1 oz Royal Combier
    • 1 oz Cognac
    • 1 oz fresh lemon juice.
    • 1 bit of pressed mint

    Combine all ingredients in mixing glass with ice, shake, then strain over fresh ice in cocktail glass. Garnish with spanked mint sprig.

  • Royal Royal (James Bond Cocktail)
    • Erik Lorincz, American Bar
    • ¾ oz Royal Combier
    • 1½ oz Crown Royal Canadian Whisky
    • 2 dashes of Angostura bitters

    Combine all ingredients in mixing glass, shake vigorously with ice, then strain into chilled coupe glass; garnish with orange twist.

  • Royal Smash

    Build in mixing glass, lightly press mint and syrup, add Royal Combier, stir, then top with crushed ice; garnish with spanked mint and fresh berries.

  • Rue Barbara
    Jason Beatty, Louisville, KY

    1½ oz Angel’s Envy Bourbon
    ½ oz Royal Combier Grande Liqueur
    1¼ oz Strawberry & Rhubarb Punch
    ¾ oz Ginger Beer
    healthy dash of Bar Keep Baked Apple Bitters
    healthy dash of Napa Valley Bitters Bitter Elegance

    Build in a collins or old fashioned glass over ice and garnish with a slice of strawberry.

    Strawberry & Rhubarb Punch: Place 1½ cups of rhubarb (cut into 1 inch slices) into a pot with 8 cups of water and reduce, boiling for 8 minutes. Strain with a cheese cloth and add water back into the pot with 7 cups of strawberries, cut in half, and cook on low heat for 30 minutes. Strain again with cheese cloth. Add 3 oz. of fresh squeezed lemon juice and 4 ounces of Lillet Rose and stir for a minute. Place in the fridge until it cools, then placed into used wine bottle with label torn off.

  • Wynde Breeze
    • 1 oz Royal Combier
    • 1 oz Sea Wynde Rum (or similar)
    • ¾ oz fresh lime juice
    • ½ oz orgeat syrup
    • 6 drops tiki bitters

    Build in glass with crushed ice and stir, add orange twist, grate cinnamon stick, slap mint sprig and place in glass next to orange twist.