The Black Rose cocktail has been a Parisian favourite since the Art Deco era
FRENCH COCKTAIL: It´s time for French cocktail, also described with other names, such as aperitif and appetize. Or call it “hors dóeurves” – more like a “social hour”, or Apero, the time before dinner. French cocktails are slightly different from cocktails in other countries, a bit softer and silkier made of typical French products.
France is famous for Pastis, an anise or licoricey flavoured liqueur. Famous for Cognac and Champagne, perfect in so many cocktails. Here are recipes – from timeless classics to modern taste of Paris. Grab your shaker, invite some friends and get on mixing. As they say in France: There´s never a bad time for a famous Cocktail.
This one is easy, this is how to make French martini. Place vodka, raspberry liqueur, pineapple juice into a cocktail shaker with some ice and shake vigorously. Strain the mixture into Martini glasses and serve.
Ingredients: 50ml Vodka – 15ml raspberry liqueur – 35ml fresh pineapple juice.
French Connection is a classic cocktail made of only two ingredients – equal parts cognac and amaretto. Gently stir the mix, and the cocktail is ready to be poured into an old-fashioned glass filled with ice cubes.
The cognac adds warmth to the chilled drink, and the flavours pair nicely with an amaretto liqueur. It is recommended to make the cocktail with French cognac.
Ingredience: 3,5 cl Cognac, 3,5 cl Amaretto
French 75 Cocktail
Simple to make with added Champagne. Sit back with French 75 in hand, close your eyes, and think of Paris.
This cocktail is from Harry´s New York Bar in Paris, dating back to 1911. A light, refreshing and sophisticated cocktail that suits its surroundings. Address: 5 Rue Daunou, 75002 Paris.
In the 1920s this bar became a meeting-place for famous writers, including the hard-drinking Ernest Hemingway.
Ingredients: 1 tbsp lemon juice – 1 tsp sugar syrup – 50ml gin – Champagne – ice – lemon zest
French 75 recipe: Pour lemon juice, sugar syrup and gin into a cocktail shaker, fill up with ice. Shake well then strain into a champagne glass. Top up with champagne. Swirl gently with a cocktail stirrer, garnish with a strip of lemon zest. Serve in Martini glasses.
Kir Royale and Kir Impérial
Kir Royale is a cocktail of Crème de Cassis and Champagne. It is a modern version of traditional Kir which made with crème de cassis and white wine. Look for a moderately priced dry sparkling wine.
If the cocktail is made with raspberry liqueur instead of crème de cassis, it is then called Kir Impérial. All served in a flute glass without garnishes.
Method: Créme de Cassis is a sweet liqueur. Add 2-3 teaspoon to each glass. Fill up with champagne or sparkling wine.
The Black Rose
There is certainly something about the French mystique that’s as dark and alluring as a black rose. No better name for this blackberry cocktail that’s been a Parisian favourite since the Art Deco era.
Ingredients: 60ml French vermouth – 30ml blackberry cordial – 1 teaspoon blackberry syrup.
Just strain into a glass over ice, garnish with blackberries, a sprig of rosemary and voilà!
The name of this cocktail speaks for itself; you should not get behind the wheel after a few sips of this stuff. The Sidecar is normally made with cognac. It is complex and balanced but still a bit sour. Those with sweet toot can sugar the rim of the glass.
The Ritz Hotel, Paris is taking claim for this long-standing classic – created way back when sidecars were actually a thing. O´boy, we are glad is came into life!
Recipe: 50ml Cognac, Armagnac or Bourbon – 30ml Cointreau or Triple Sec Orange Liqueur – 15ml Lemon Juice – Lemon Twist to garnish – Sugar for rimming.
Method: Shake up Cognac, Cointreau and Lemon Juice in a shaker filled with ice. Wet rim of tall glass and dip in sugar to coat. Strain Cocktail into glass, top with lemon twist.
Le Forum Cocktail
Just a few ingredients: Gin, Noilly Prat Vermouth and five drops Grand Marnier. Mix it and you have one of the best cocktails served at one of the best cocktail bars in the world. Bar Le Forum opened in 1918 and is a true Parisian institution. Famous for its cocktail served with flair by a team of suited bartenders.
Ingredients: 40ml Gin – 2 tsps. Noilly Prat Vermouth – 5 drops Grand Marnier.
Methods: Stir ingredients in a large glass filled with ice and strain over frozen Martini Glass.
The first version of Boulevardier found in “Barflies and Cocktails”, a bar guide published in 1927. This cocktail was the signature drink of Erskine Gwynne, the editor of a magazine in Paris, named The Boulevardier. The cocktail is described as “Negroni´s long-lost autumnal cousin”.
While the gin-based Negroni is crisp and bracing, the whiskey-based Boulevardier is rich and warming. It’s the exact drink you want to reach for on a chilly winter evening.
Ingredients: 40ml Bourbon whisky – 30ml Campari – 30ml sweet vermouth.
Steps: Add whisky, Campari and vermouth into a mixing glass with ice and stir. Strain into a rock glass over fresh ice. Garnish with an orange twist.
Bloody French Cocktail
The name is Le Maudit Francais and a cocktail to be pushed in both taste and name. Translates as “Bloody French”, can be both a compliment or an insult, depending on your mood. Love or hate them, this is the one for you. Most likely to be served at The Experimental Cocktail Club. Address: 37 rue Saint Sauveur, 75002 Paris.
With the salty rim and the acidic tequila kick, no cocktail is like an ice cold margarrrrrita! Dirty Margarita involves tequila, lime juice, Cointreau, salted caper juice, agave syrup, and lime zest.
Ingredients: 50ml Jose Cuervo Tequila – 25ml triple sec or Cointreau – 25ml lime juice – 10ml sugar syrup – wedge of lime – crystal sea salt.
Method: First thing first: Run the lime wedge around the rim of a round glass and then dip into the salt.
Add the tequila, triple sec, lime juice, syrup into the cocktail shaker. Fill three-quarters full with ice and shake until well mixed and chilled. Strain into the glass.
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