Add D'USSÉ, sugar cube and bitters into a champagne flute. Top with chilled MARTINI & ROSSI ® Asti Sparkling Wine.
Add all ingredients into a shaker with ice. Shake and strain into a sugar-rimmed coupe glass.
Add all ingredients into a mixing glass with ice. Stir vigorously with a barspoon until cold. Strain into a chilled martini cocktail glass.
Muddle blueberries in a shaker tin. Add D'USSÉ, lemonade and ice. Shake and strain into an ice filled highbll glass.
Add all ingredients into a shaker with ice. Shake until chilled. Strain into a chilled coup glass.
Add all ingredients into a shaker with ice. Shake vigorously and strain into an ice-filled highball glass.
Add all ingredients into a shaker with ice. Shake vigorously until cold. Strain into a sugar-rimmed champagne flute.
Add all ingredients into a shaker with ice. Shake vigoriously until cold. Strain into a chilled coupe glass.
Add D'USSÉ, simple syrup and lemon juice into a shaker with ice. Shake and strain into an ice-filled highball glass. Top with club soda.
Add D'USSÉ, rose water, vanilla syrup and bitters into a shaker with ice. Shake well and strain into a champagne flute. Top with chilled MARTINI & ROSSI ® Prosecco.
Add egg white into a shaker and dry shake for 20 seconds. Add D'USSÉ, lemon juice and simple syrup. Shake and strain into an ice-filled rocks glass. Carefully pour Malbec over the back of a bar spoon for added layering.
Ass all ingredients into a blender, Blend until frothy. If needed, add water for a smoother texture. Pour into a stemless wine glass.
Steep tea in a glass mug. Add D'USSÉ and honey syrup, then stir.
Add all ingredients into a shaker with ice. Shake vigorously and strain into a chilled coupe glass.
Add D'USSÉ, espresso, simple syrup, half & half and coconut milk into a shaker with ice. Shake and strain into a chilled martini cocktail glass.
Add all ingredients into a shaker with ice. Shake vigorously and strain into a crushed-ice-filled hurricane glass.
Add all ingredients into a shaker with ice. Shake vigorously and strain into an ice-filled tiki or stemless wine glass.
Muddle raspberres and simple syrup in a shaker. Add D'USSÉ, crème de cacao, bitters and ice. Shake vigorously and double-strain into a chilled Nick & Nora glass.
In a shaker, lightly muddle mint leaves and add all ingredients with ice. Shake vigorously until cold. Strain into a crushed-ice-filled rocks glass.
Add all ingredients into a shaker with ice. Shake and strain into an ice-filled highball glass.
Muddle basil and simple syrup in a shaker. Add all other ingredients into shaker with ice. Shake and strain into an ice-filled highball glass.
Muddle thyme, lemon juice and pineapple in a shaker. Add apricot jam, D'USSÉ and ice. Shake well and strain into a crushed-ice-filled rocks glass. Top with sparkling soda.
Add all ingredients into a shaker with ice. Shake and strain into a chilled coupe glass.
Add all ingredients into a shaker with ice. Shake until cold. Strain into an ice-filled rocks glass.
Add all ingredients into a shaker with ice. Shake vigorously and strain into a crushed-ice-filled rocks glass.
Add all ingredients into a shaker with ioce. Shake and pour into a highball glass. Add more ice.
Add D'USSÉ, coconut water, lime juice and agave into shaker with ice. Squeeze lime wedge into shaker. Shake and pour into a highball glass.
Build all ingrediets in a highball glass with ice.
Add all ingredients into a shaker with ice. Shake and strain into a ice-filled rocks glass
In a shaker, lightly muddle mint leaves and add D'USSÉ, ginger syrup and lime juice with ice. Shake and pour into a highball glass. Top with club soda.
Add all ingredients into a mixing glass with ice. Stir until cold. Strain into a rocks glass with a large-format ice cube. Twist orange peel over the cocktail to release the oils.
Add D'USSÉ, crème de pêche and sweet tea into a shaker with ice. Squeeze in lemon wedge. Shake and pour into a highball glass.
Add all ingredients into a shaker with ice. Shake vigorously and strain into a crushed-ice-filled tiki or highball glass.
Add D'USSÉ and ST-GERMAIN Elderflower Liqueur into a shaker with ice. Shake and strain into a champagne flute. Top with cilled MARTINI & ROSSI Prosecco.
Add egg white into a shaker and dry shake for 20 seconds. Add D'USSÉ, lemon and lime juices and simple syrup. Shake and strain into an ice-filled rocks glass.
Wash a rocks glass with absinthe. Add D'USSÉ, simple syrup and bitters into a mixing glass with ice. Stir until cold and strain into a rocks glass.
Add sugar cube and bitters into a mixing glass and muddle. Add D'USSÉ, guarapo and ice. Stir untol cold. Strain into an ice-filled rocks glass.
Add D'USSÉ, Coco López, pineapple juice and bitters into a shaker with ice. Shake and strain into a crushed-ice-filled highball glass. Top with club soda.
In a shaker, muddle lemon, lime, orange and strawberries. Then add orange curaçao, ice and D'USSÉ. Shake vigorously and strain into a crushed-ice-filled rocks glass.
Muddle ST-GERMAIN, mint and blackberries in a shaker. Add D'USSÉ, lemon juice and ice. Shake vigorously until cold. Add a splash of club sda and strain into an ice-filled highball glass.
Muddle strawberry in a shaker tin. Add D'USSÉ, lemonade and ice. Shake and strain into a ice-filled highball glass.
Add D'USSÉ and lemonade into an ice-filled highball glass.
Add all ingredients into a mixing glass with ice. Stir with a bar spoon until cold. Strain into a chilled Nick & Nora glass.
Add all ingredients into a blender. Blend until smooth and frothy. Pour into a sugar-rimmed coupe glass.
Add D'USSÉ, lime juice and imple syrup ino a shaker with ice. Shake and strain into an ice-filled highball glass. Top with ginger beer.
Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with lemon wheels and edible flowers. Recipe makes 4 to 6 servings.
Add D'USSÉ, simple syrup and lemon juice into a shaker with ice. Shake and strain into a champagne flute. Top with chilled MARTINI & ROSSI Prosecco.
Muddle lychee, strawberry and simple syrup in a shaker. Add D'USSÉ, rhubarb bitters and ice. Shake vigorously and strain into a chilled coupe glass. Top with champagne.
Add all ingredients into a punchbowl. Add ice. Stir until well mixed. Top with oange wheels and pineapple wedges. Recipe makes 4 to 6 servings.
Add all ingredients into a shaker with ice. Shake vigorously and strain into an ice-filled rocks glass.
Add D’USSÉ, cherry liqueur, lemon juice, almond milk and simple syrup into a shaker with ice. Shake and double-strain into a Nick & Nora glass.
Add all ingredients into a rocks glass and fill with crushed ice. Swizzle cocktail with a swizzle stick until chilled. *Rosemary Apple Syrup: In a saucepan, add 500 mL of freshly pressed Granny Smith apple juice and 5 sprigs of rosemary. Bring it to a simmer. Add 500 mL of white sugar and stir. Let cool.
Add all ingredients into a shaker with ice. Shake vigorously and double-strain into a coupe glass.
Add D’USSÉ, apple, pomegranate and lime juices into a shaker with ice. Shake and strain into an ice-filled highball glass. Top with ginger beer.
Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with pineapple wedges and sliced chilis. Recipe makes 4 to 6 servings.
Add all ingredients into a shaker with ice. Shake and strain into an ice-filled tiki or highball glass.
Muddle coffee bean in a mixing glass. Add D’USSÉ, marigold syrup and Sauvignon Blanc and fill with ice. Stir and double-strain into a frosted coupe glass. *Marigold Syrup: Heat 34 oz of water in a saucepan until it reaches a boil. Add 34 oz of white sugar, 1 oz of citric acid and ¼ lb of dehydrated marigold flowers. Let stand for 24 hours. Double-strain into a bottle for storage.
Add all ingredients into a mixing glass with ice. Stir cocktail with a bar spoon until chilled. Strain into a chilled Nick & Nora glass.
Add all ingredients into a shaker with ice and shake. Strain back into an empty shaker and shake vigorously with no ice to develop the egg white foam. Double-strain into an ice-filled stemmed rocks glass.
Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with peach slices and mint. Recipe makes 4 to 6 servings.
Add D’USSÉ, lemon juice and cucumber syrup into a shaker with ice. Shake and strain into an ice-filled highball glass. Top with ginger ale.
Place one large ice cube in a rocksglass. Pour the D'USSÉ XO Cognac over the cube.
Add all ingredients except lemon-lime soda into a sangria pitcher. Add ice. Stir until mell mixed. Pour into ice-filled stempless wine glasses. Top with lemon-lime soda. Recipe makes 4 to 6 servings.
Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with lemon wheels and raspberries. Recipe makes 4 to 6 servings.
Add all ingrediets except sparkling water into a punch bowl. Add ice, Stir until well mixed. Top with sparkling water, lemon wheels, peach slices and mint leaves. Recipe makes 4 to 6 servings.
Add all ingredients into a sangria pitcher. Slap mint between both hands o release oil, then ass. Add ice. Stir until well mixed. Pour into ice-filled stemlss wine glasses. Recipe makes 4 to 6 servings.
Add all ingredients except ginger ale into a sangria pitcher. Add ice. Stir until mell mixed. Pour into ice-filled stempless wine glasses. Top with ginger ale. Recipe makes 4 to 6 servings.
Add all ingredients into a punch bowl withice, Stir until well mixed. Top with lemon wheels. Recipe makes 4-6 servings.
Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with orange wheels and cinnamon sticks. Recipe maks 4 to 6 sevings.
Add all ingredients except club soda into a sangria pitcher. Add ice. Stir until mell mixed. Pour into ice-filled stemless wine glasses. Top with soda. Recipe makes 4 to 6 servings.
Add D'USSÉ and sparkling lemonsoda into an ice-filled highball glass.
Add all ingredients into a mixing glass with a large ice cube. Strain into a rocks glass with a large-format ice cube. Stir with a bar spoon for 20 seconds or until cold.
Use Code ENGRAVEDUSSE at checkout for Free Engraving on Personalized D’USSÉ bottles.
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