When the temperature soars and terraces fill up, nothing beats an iced cocktail made with artisanal liqueurs to refresh yourself with elegance. Forget overly sweet industrial cocktails: this selection of 8 recipes focuses on the quality of ingredients and the subtlety of De Michellot liqueurs to transform your summer evenings into exceptional moments. To your shakers!

Why artisanal liqueurs enhance your summer cocktails

Artisanal liqueurs offer an aromatic depth that industrial products cannot match. Made from carefully selected plants, roots, and fruits, they add layers of complexity to each cocktail. In summer, their vegetal and fresh character pairs perfectly with ice cubes, citrus fruits, and garden herbs.

Furthermore, the lower added sugar content of artisanal liqueurs compared to their industrial counterparts makes cocktails more thirst-quenching and less cloying. A significant advantage when it's 35 degrees in the shade.

The 8 iced cocktail recipes

1. The Auvergne Glacier

A cocktail that marries the freshness of the mountains with the warmth of summer. De Michellot gentian brings its noble bitterness, while pink grapefruit balances it with its tangy sweetness.

Ingredients:

• 5 cl De Michellot gentian
• 10 cl fresh pink grapefruit juice
• 2 cl cane sugar syrup
• Crushed ice
• 1 sprig of rosemary for decoration

Preparation: Fill a large glass with crushed ice. Pour in the gentian, grapefruit juice, and sugar syrup. Stir vigorously with a long spoon. Decorate with the rosemary sprig, lightly bruised to release its essential oils.

Our tip: Freeze grapefruit slices in advance to use as decorative ice cubes. They cool the cocktail while releasing their aromas as they melt.

2. The Genepi Frozen

A granita cocktail that transforms De Michellot genepi into an adult frozen dessert. Perfect for dessert or as a gourmet break in the mid-afternoon.

Ingredients:

• 4 cl De Michellot genepi
• 15 cl artisanal lemonade
• Juice of half a lemon
• 3 fresh mint leaves
• Crushed ice

Preparation: Blend all ingredients with a generous amount of crushed ice in a blender for 20 seconds. The consistency should be like a granita, neither too liquid nor too thick. Serve immediately in a margarita glass and decorate with mint leaves.

Our tip: For a more intense version, freeze the genepi-lemonade mixture in an ice cube tray the day before and blend the frozen cubes at the last minute.

3. The Spritz des Volcans

The Auvergne answer to the Venetian Spritz. Gentian replaces Aperol for a more authentic and less sweet result. A summer aperitif that takes you from the hills of Italy to the volcanoes of Auvergne.

Ingredients:

• 4 cl De Michellot gentian
• 8 cl very cold Crémant or Prosecco
• 4 cl sparkling water
• 1 orange slice
• 1 green olive (optional)
• Ice cubes

Preparation: In a large wine glass, place a few ice cubes. Pour in the gentian, then the Crémant, and finally the sparkling water. Stir gently. Decorate with the orange slice and green olive.

Our tip: Use an Auvergne Crémant for a 100% Auvergne cocktail. The blend of terroirs is exceptional.

4. The Alpine Crush

A refreshing cocktail that combines genepi with red berries for a visually spectacular and deliciously balanced result.

Ingredients:

• 4 cl De Michellot genepi
• 6 fresh raspberries
• 2 cl fresh lemon juice
• 2 cl raspberry syrup
• 10 cl tonic water
• Ice cubes

Preparation: Muddle the raspberries at the bottom of a large glass with lemon juice and syrup. Add the ice cubes, genepi, and top with tonic water. Stir gently and decorate with a few whole raspberries.

Our tip: Freeze the raspberries in advance. They will serve as both garnish and fruity ice cubes.

5. The Puy de Dome Colada

A French and refined version of the Piña Colada, where artisanal liqueur replaces rum for a surprising and addictive result.

Ingredients:

• 4 cl De Michellot gentian
• 8 cl pineapple juice
• 3 cl coconut milk
• 1 cl vanilla syrup
• Crushed ice

Preparation: Blend all ingredients with crushed ice in a blender until smooth. Serve in a large glass and decorate with a fresh pineapple slice and a paper straw.

Our tip: The bitterness of the gentian wonderfully cuts through the richness of the coconut milk. The result is a creamy yet never heavy cocktail.

6. The Mojito des Cimes

The Mojito reinvented with genepi instead of rum. The mountain herbs of genepi naturally interact with fresh mint for a cocktail of unparalleled freshness.

Ingredients:

• 5 cl De Michellot genepi
• Juice of one lime
• 2 teaspoons cane sugar
• 8 fresh mint leaves
• Sparkling water
• Crushed ice

Preparation: In a large glass, gently muddle the mint with the sugar and lime juice. Add the genepi and crushed ice. Top with sparkling water and stir gently. Decorate with a sprig of mint and a lime slice.

Our tip: Don't muddle the mint too hard, as you risk extracting bitter flavors from the stems. Gentle pressure is enough to release the essential oils from the leaves.

7. The Auvergne Sunset

A cocktail with a spectacular hue, playing on the color gradient between gentian and fruit juice. Perfect to accompany a summer sunset.

Ingredients:

• 4 cl De Michellot gentian
• 8 cl blood orange juice
• 2 cl grenadine syrup
• Ice cubes
• 1 orange slice for decoration

Preparation: Fill a large glass with ice cubes. First, pour in the grenadine syrup, which will settle at the bottom. Then add the blood orange juice, followed by the gentian, pouring it gently down the side of the glass with the back of a spoon. The gradient forms naturally. Decorate with the orange slice.

Our tip: Do not stir! The visual effect of the gradient is the magic of this cocktail. Let your guests admire it before they stir it themselves.

8. The Alpine Blizzard

For the hottest evenings, this completely frozen cocktail is a true breath of fresh air. A kind of genepi frappe that can be enjoyed as a dessert.

Ingredients:

• 4 cl De Michellot genepi
• 2 cl white crème de menthe
• 3 scoops lemon sorbet
• 5 cl milk

Preparation: Blend all ingredients in a blender until a milkshake consistency is achieved. Serve in a chilled glass (place the glass in the freezer 30 minutes prior) and decorate with a mint leaf and a lemon zest.

Our tip: You can replace lemon sorbet with basil sorbet for an even more original and herbaceous version.

Bartender's tips for successful iced cocktails

The quality of the ice makes all the difference

An iced cocktail is made of 30-40% ice. Do not neglect this ingredient. Use ice cubes made with filtered water to avoid unwanted flavors. For crushed cocktails, prepare your crushed ice at the last minute to prevent it from melting and excessively diluting your creation.

Chill your glasses

Place your glasses in the freezer at least 20 minutes before serving. A chilled glass keeps the cocktail fresh much longer and adds a touch of sophistication to the service.

Measure with precision

In iced cocktails, dilution due to melting ice is a factor to consider. Measure your liqueurs with a jigger (measuring cup) and be slightly more generous than for a classic cocktail, as the ice will inevitably dilute the mixture.

Garnishes make the difference

A beautiful garnish transforms a good cocktail into a memorable experience. Favor fresh herbs (mint, rosemary, basil), seasonal fruits, and citrus zests. Avoid artificial garnishes that distort the work of artisanal liqueurs.

Which liqueur for which iced cocktail?

To help you choose, here's a small guide:

• De Michellot Gentian: ideal for bitter and refreshing cocktails, spritzes, and citrusy long drinks. Its bitterness cuts through the sweetness of fruit juices and prevents the cocktail from being cloying.
• De Michellot Genepi: perfect for herbaceous cocktails, revisited Mojitos, and frappes. Its vegetal mountain notes provide a unique freshness.
• De Michellot Herbal Liqueurs: excellent in complex cocktails where aromatic depth is sought without heaviness.

Explore our entire range of artisanal liqueurs to find inspiration for your next summer cocktails.

Setting up a home summer bar

To make all these cocktails, here's what you need:

• 1 bottle of De Michellot gentian
• 1 bottle of De Michellot genepi
• Fresh citrus fruits (lemons, limes, oranges, grapefruits)
• Fresh herbs (mint, rosemary, basil)
• Tonic water and sparkling water
• A Crémant or Prosecco
• Basic syrups (sugar, grenadine, vanilla)
• Lots of ice cubes!

With this equipment, you are ready for a summer of refined and refreshing cocktails, all made with artisanal French liqueurs that will make a difference.