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French connection drink3/17/2023 ![]() To make the Dirty Lemon riff on the Boulevardier at home, pour 1.2 oz. We’ve also replaced the original Campari with Carpano Botanical Bitters, and we like Punt e Mes for the sweet vermouth-its warm bitterness responds well to the spicy strength of the Rittenhouse.” “Whilst the original recipe calls for bourbon, we actually use a rye whiskey, and to be honest, only ever Rittenhouse. “Legend has it that back in 1927 an American writer living in Paris, Erskine Gwynne, who was the founder of a journal called ‘Boulevardier,’ wanted a twist on an Old Pal one night at Harry's New York Bar,” says Ruba Khoury, founder of the “woman-owned, led, and chef’ed" cocktail bar Dirty Lemon. Often called the cousin of the Negroni, the Boulevardier has enjoyed a resurgence in recent years, nearly a century after its creation in one of Paris’ most iconic bars. Squeeze a sliver of lemon peel on top to garnish. of Champagne, “one that you would drink by itself but nothing too expensive,” says Giovanni. Strain the liquid into a chilled flute glass or coupette and top with 2 oz. “Thanks to its easy template, the drink makes for a great base for experimentation.” For a more classic recipe, shake 1 oz. Giovanni says you can play around with other spirits, too, his favorite being Armagnac. There is debate about whether the drink was originally based on gin, which gives a refreshing and zingy result, or cognac, which makes for a richer and rounder drink.” “It was named after a rifle used by French artillery during WWI because it packed a serious punch. “This drink was apparently invented in Paris at the beginning of the century in the legendary Harry’s New York Bar,” says Giovanni Allario, manager and head bartender at Le Syndicat. No drink represents France quite like a glass of Champagne, and the French 75 remains one of the most popular ways to drink it in a cocktail. Shake and serve in a chilled martini glass, adding a lemon grass leaf to act as a straw. ![]() Take one stick of lemongrass, crush it between your hands, and add it to the mix along with some ice. of elderflower cordial, and one basil leaf to a cocktail shaker. of vodka (Bon favors organic fair trade vodka like Fair Vodka), ¾ oz. “Easy to make with fresh ingredients and accessible to all.” “It represents the new wave of cocktails,” says Bon. “It's an unmistakable bestseller.” The ingredients are decidedly un-French, but that’s where the beauty of the drink lies. “It’s been produced in every Experimental Cocktail Club from London to New York,” says Olivier Bon, one of the group’s three founders. The group has since expanded into a small empire of hip bars, restaurants, and boutique hotels, but the L'Expérience 1, which has been on the menu since the beginning, remains its signature drink. The Experimental Group is often credited with kickstarting the cocktail scene in Paris after it opened the original Experimental Cocktail Club back in 2007. Orange bitters are a great addition if you like a more bitter cocktail.” “I sometimes add a quarter ounce of Cynar, an artichoke liqueur which brings an herbal depth to the drink. Add a slice of fresh orange or orange peel as garnish. “You absolutely can’t go wrong no matter what ratio of Suze and tonic you use, that’s the beauty of this drink,” says Amaury, “There’s no one way of making it taste delicious.” Amaury’s own method? Take a tall glass filled with ice, add 2 oz. “It’s regained fame recently within the modern bar industry its sweet and bitter taste makes such a great apéritif.” ![]() “Suze has been around since the 19th century and is truly a classic French alcohol,” says Amaury Guyot, founder and co-owner of bar Sherry Butt and restaurant Dersou. ![]() However, when you buy something through our retail links, we may earn an affiliate commission.įrance has happily adopted the G&T as one of its favorite summertime drinks replacing gin with Suze, though, puts a deliciously French twist on the traditional British drink. Now, an ever-growing and buzzy cocktail scene is being led by a new wave of bartenders who are reviving France’s historic cocktails and using traditional spirits to create modern classics.įrom drinks invented during the heady Années folles (France’s own Roaring Twenties) to regional apéritifs showing up on cocktail menus, read on for seven French cocktails to make at home and order on your next trip, according to experts from Paris’ most creative bars.Īll products featured in this story are independently selected by our editors. From the sacred ritual of apéro, when favorite apéritifs are served alongside nibbles, cheese, and charcuterie boards a few hours before dinner, to lingering over a glass of wine on a terrace and celebrating with Champagne, the French have mastered the art of drinking elegantly. Craft cocktail culture might be a relatively new addition to France, but bar culture certainly is not. ![]()
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