Mango Spritz
1.5 oz Saint Benevolence Mango
1.5 blanc vermouth
3 oz soda water
Build over ice in a wine glass. Stir and garnish with fresh or dried mango.
Ti Pijon
2 oz Saint Benevolence Clairin
½ oz Campari
3 oz grapefruit soda
Build in a highball glass over ice, starting with Saint Benevolence Clairin and Campari, and finishing with soda. Stir gently and garnish with a salted grapefruit wedge.
Ayi-Tini
1.5 oz Saint Benevolence Clairin
1.5 oz dry vermouth OR vermouth/sherry blend
Barspoon Suze (optional)
Stir with ice to dilute and chill. Strain into chilled martini glass and garnish with a lemon twist.
Creole Mai Tai
2 oz Saint Benevolence Mango
½ oz Creole Shrubb (or other orange liqueur)
1 oz fresh lime juice
½ oz orgeat (almond syrup)
Shake all ingredients together with ice. Strain over fresh ice and garnish with mint and (optional) grated nutmeg.
Rhumzerac
2 ½ oz Saint Benevolence Aged Clairin
Absinthe, to rinse
1 sugarcube
½ teaspoon cold water or soda water
4 dashes Peychaud’s Bitters
Muddle sugarcube, water, and bitters in a mixing glass. Add rum, chill over ice, then strain into absinthe spritzed or rinsed rocks glass. Express lemon peel over cocktail.