http://www.cerbaco.com.au/Cerbaco, the true specialist in Armagnac, Cognac, Calvados Liqueurs ... For more than 30 yearsenCerbaco http://cerbaco.newquest.fr/images/logo_c.png http://www.cerbaco.com.au/ 80 101 Cerbaco, the true specialist in Armagnac, Cognac, Calvados Liqueurs ... For more than 30 yearshttp://cerbaco.newquest.fr/cocktails/16-meaningless-violets/Mon, 19 Mar 2012 15:04:41 +1100CERBACOCocktail- 20ml Mythe Absinthe Traditional- 20ml Violet Liqueur- 20 Angostura bitters- 10ml fresh pressed lemon juice- Apple cider to top "Sounds like a train wreck, but the complexity of the Mythe strands up strongly against the bitters and also matches the floral notes from the violet liqueur. The dry apple cider also lengthens the drink and holds the flavours in place." Ben Blair Australian Bartender of March 2012http://cerbaco.newquest.fr/cocktails/17-the-sweeter-side-of-sane/Mon, 19 Mar 2012 14:59:00 +1100CERBACOCocktail- 30ml Absente 55 absinthe- 1/4 sliced pear- 1 barspoon cinnamon sugar- 60ml Prosecco Add pear slices, cinnamon sugar and Absente to a small fry pan and light. Stir until caramelised and add to shaker with ice. Shake and double strain into vintage coup and top with sparkling wine."I thought the Absente would match this drink really well with its delicate citrus notes and dry finish. It still packs enough of a punch to cut through the pear and Prosecco." Marcus TaylorAustralia Bartender of March 2012http://cerbaco.newquest.fr/cocktails/14-the-punch/Mon, 19 Mar 2012 14:43:36 +1100CERBACOCocktail- 120ml Jasmine tea infused gin- 60ml Massenez Pomme Verte- 60ml Creme de Peche- 120ml pimk grapefruit juice Pour ingredients into a Punch bowl over large cubes of hand cut ice & stir. Garnish with Alabama mint springs and grapefruit zest. Australian Bartender of March 2012http://cerbaco.newquest.fr/cocktails/15-the-cocktail-/Mon, 19 Mar 2012 14:42:21 +1100CERBACOCocktail- 50ml Chivas Regal 18 blended Scotch whisky- 15ml Dolin de Chambery dry vermouth- 5ml Ricard pastis- 1 dash Peychaud's bitters Add ingredients to mixing glass and stir down over chunks of ice. Serve 'up' and garnish with a lemon twist.Australian Bartender of March 2012http://cerbaco.newquest.fr/cocktails/13-milk-punch/Wed, 21 Dec 2011 18:57:48 +1100CERBACOCocktail- 30ml Paul Giraud VSOP Cognac,- 30ml Pampero Aniversario rum,- 10ml Pimento dram,- 10ml Vanilla sugar syrup,- 10ml Full cream milkAdd all to a Boston glass, fill with high quality chuncks of ice and stir. Strain into a particularly vintage coupette and garnish. Link to Paul Giraud VSOP Cognac --> Click herhttp://cerbaco.newquest.fr/news/3-grande-absente-is-the-winner/Fri, 16 Dec 2011 10:59:39 +1100CERBACOActuSilver medal of the Absinthiades 2011 for the Grande Absente 69ºSee the full article by clicking on this link --> Click herhttp://cerbaco.newquest.fr/cocktails/12-vendange-saison/Fri, 09 Dec 2011 12:42:27 +1100CERBACOCocktail- 45ml St James Agricole Rhum 45% abv,- 30 ml Barossa Viognier,- 10ml Crème de cacao,- 10ml Amaro Montenegro,- 5ml Agave Syrup,- 2 generous dashes of Jerry Add all to a Boston glass, fill with high quality chuncks of ice and stir. Strain into a particularly vintage coupette and garnish.Link to St James Agricole Rhum --> Click herhttp://cerbaco.newquest.fr/news/1-video-about-floc-de-gascogne/Wed, 30 Nov 2011 09:17:35 +1100CERBACOActuIt's a nice video about the Floc de Gascogne. Link for Floc de Gascogne in Cerbaco's website: http://cerbaco.newquest.fr/products/53--floc-de-gasgogne/page1/http://cerbaco.newquest.fr/news/2-press-review-about-blue-ribbon-gin/Tue, 29 Nov 2011 07:55:06 +1100CERBACOActu"Blue Ribbon London Dry Gin is a five times distilled spirit that's infused with 14 botanicals including; coriander, cardamom, oris root, Jamaican pepper and ginger. Incredibly rich and expressive, the Blue Ribbon has a long lasting taste as well as noticeable floral and botanical flavours that are enhanced by a wonderful overtone of fresh citrus - a 'Gran Cru' gin." Bartender Magasine, October 2011http://cerbaco.newquest.fr/cocktails/1-death-from-above/Mon, 28 Nov 2011 02:59:06 +1100CERBACOCocktail- 30ml Mythe Absinthe,- 30 ml hibiscus tea,- 15ml gomme,- 3 dashes dandelion and burdock bitters,- 2 coffee beans,- Top with Pol Roger Brut Champagne,- Lavender budCrush coffee beans into base of boston glass, add remaining ingredients (except for champagne). Shake hard and double strain into a chilled coupette. Garnish with Edible Orchid flower dropped in glass.http://cerbaco.newquest.fr/cocktails/5-fig-jamon/Mon, 28 Nov 2011 02:58:04 +1100CERBACOCocktail45ml Bas Armagnac Delord 1996,15ml lemon juice,2 heaped barspoons Beerenberg Fig and Almond Jam,2 Dashes Fee Brothers Rhubarb BittersShake hard all ingredients and double strain into a coupette and garnish with a lemon twist.http://cerbaco.newquest.fr/cocktails/6-the-real-blood-sand/Mon, 28 Nov 2011 02:57:51 +1100CERBACOCocktail40ml Tequila,30ml Dolin Rouge vermouth,15ml Cherry Herring,30ml Orange JuiceCombine all ingredients into a shaker and shake hard. Fine strain into cocktail glass.http://cerbaco.newquest.fr/cocktails/7-20th-century/Mon, 28 Nov 2011 02:57:20 +1100CERBACOCocktail- 45ml Gin Blue Ribbon- 20ml Lillet Blanc- 20ml Creme de cacao Massenez- 20ml fresh lemon juice Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a lemon twisthttp://cerbaco.newquest.fr/cocktails/8-parisienne-flip/Mon, 28 Nov 2011 02:56:41 +1100CERBACOCocktail- 45ml La Mythe Absynth,- 15ml Bertrand Liqueur de Mirabelle (Yellow Plum Liqueur),- 1 whole egg,- Sugar syrup to taste Add all of the ingredients into a boston. Shake hard. (Dry shake first). Fine Strain into a tulip or similar vessel. Garnish with a sprinkle of nutmeg.http://cerbaco.newquest.fr/cocktails/9-petit-marseille/Mon, 28 Nov 2011 02:52:00 +1100CERBACOCocktail- 45ml Vodka,- 15ml Henri Bardouin Pastis,- 30ml fresh pressed lemon juice,- 15ml Vedrenne OrgeatShake and double strain into a chilled martini glass. Garnish with a good looking star anise.http://cerbaco.newquest.fr/cocktails/11-morning-rose/Mon, 28 Nov 2011 02:39:03 +1100CERBACOCocktail- 25ml Mythe Absinthe,- 25ml Hennessey VSOP,- 15ml Vedrenne elderflower liqueur,- 5ml Raspberry syrup,- 3 Dashes Fee Brothers,- peach bitters,- 1 Whole egg 'Dry shake' all ingredients to emulsify the egg. Add ice and shake again. Double strain into a port glass.http://cerbaco.newquest.fr/cocktails/10-cupids-way/Fri, 21 Oct 2011 07:01:19 +1100CERBACOCocktail- 45ml Belvedere Vodka,- 15ml Massenez Crème D'Ananas-Coco (pineapple and coconut),- 10ml Fresh lime juice,- Dash of The Simple Syrup Co. organic sugar syrup,