Recipes

Ingredients 1½ oz. Wabasso Distillery Conifer Gin 3 oz. 1642 Yuzu 1 sprig of rosemary Ice cubes Preparation Put the ice in an old fashioned glass Add Conifer gin and 1642 Yuzu Finish with a sprig of rosemary Cheers! 

Ingredients 1½ oz. of blue Stadaconé ½ oz. chili syrup ½ oz. fresh grapefruit juice 2 oz of Prosecco 1 oz of Tonic 1642 Ice cubes Preparation Combine all ingredients in a glass and add ice cubes. Stir gently with a spoon. Cheers! Recipe : Distillerie Stadaconé

Photo by Aline Dubois Ingredients 1642 Ginger Beer 1 ½ oz of Sainte-Marie Rum 1 oz of peach bobba tea Ice cubes Preparation In a glass filled with ice cubes, pour the rum and the Bobba Dilute with 1642 Ginger Beer Garnish with a slice of dehydrated citrus fruit and a few bubbles of Peach Bobba Cheers! Recipe: Maximiliano Valletta

Photo by Aline Dubois Ingredients 1642 Light Tonic 1 oz of Les Îles aperitif ½ oz of Portage gin Ice cubes Preparation In a mixing glass filled with ice, pour the aperitif and gin Stir with a cocktail spoon Strain (to remove ice) into a champagne flute Dilute with 1642 Tonic Light Cheers ! Recipe : Maximiliano Vallée Valletta

Photo by Aline Dubois Ingredients 1642 Ginger Beer 1 ½ oz of Sainte-Marie Rum 1 ½ oz of pomegranate juice ½ oz of lime juice Ice cubes Preparation In a glass filled with ice, pour all ingredients except 1642 Ginger Beer Stir lightly with a cocktail spoon Dilute with 1642 Ginger Beer Cheers! Recipe: Maximiliano Vallée Valletta