COCKTAILS
Cocktail Recipes
The Complete French Bar
A comprehensive collection of French cocktail recipes — from the classics of the Parisian bar to the regional specialities of Provence, Normandy, and Gascony. Every recipe has been tested and refined, with notes on technique, substitutions, and the best bottles to use.
RECIPES
The Recipes
French 75
Gin
INGREDIENTS
45ml gin, 22ml lemon juice, 15ml simple syrup, 60ml Champagne
METHOD
Shake gin, lemon, syrup with ice. Strain into flute. Top with Champagne. Lemon twist.
The essential French cocktail — bright, effervescent, and perfectly balanced.
Sidecar
Cognac
INGREDIENTS
50ml Cognac, 20ml Cointreau, 20ml lemon juice
METHOD
Shake with ice. Strain into sugar-rimmed coupe. Orange twist.
The great Cognac cocktail — tart, rich, and perfectly balanced.
Kir Royale
Champagne
INGREDIENTS
15ml Crème de Cassis, 120ml Champagne
METHOD
Cassis in flute. Top with Champagne.
The aperitif of Burgundy — simple and endlessly satisfying.
Pastis Mauresque
Pastis
INGREDIENTS
45ml pastis, 15ml orgeat, cold water
METHOD
Pastis and orgeat in tall glass with ice. Top with cold water.
The sweetened pastis of Marseille — anise and almond in perfect harmony.
Calvados Sour
Calvados
INGREDIENTS
50ml Calvados, 25ml lemon juice, 15ml simple syrup, egg white
METHOD
Dry shake. Add ice, shake again. Strain into coupe. Apple fan garnish.
The Norman sour — apple, citrus, and a silky foam.
Chartreuse Swizzle
Green Chartreuse
INGREDIENTS
45ml Green Chartreuse, 22ml Velvet Falernum, 22ml pineapple juice, 15ml lime juice
METHOD
Build in tall glass over crushed ice. Swizzle. Mint sprig garnish.
The herbal complexity of Chartreuse meets tropical freshness.
FROM THE JOURNAL