How we drink our own spirits — serves built to let the Alps come through. Measured in centilitres, the Swiss way; adjust to your own glass and taste.
Method. Stir all liquids over ice until well chilled. Strain over a single large cube in a rocks glass. Express an orange twist over the surface and drop it in.
Method. Fill a balloon glass with clear ice. Pour gin, top gently with tonic, and stir once. Clap a rosemary sprig between your palms and lay it in; squeeze and drop the grapefruit.
Method. Dry-shake all ingredients to build foam, then shake again hard over ice. Double-strain into a chilled coupe.
Method. Build over ice in a large wine glass: gin, then chilled white wine, then a short top of soda. Stir once to lift.
Each serve developed in the Valais cellar · Please enjoy responsibly