From French vodka, gin and liqueurs to vermouth, Cognac and Champagne, beverage alcohol products from France show up in a plethora of craft cocktails. Here are just a few recipes that incorporate fine spirits from France.
Anna Sui’s Pear Social
1 oz. St. Germain elderflower liqueur
1 oz. Grey Goose La Poire vodka
¾ oz. Cucumber-mint juice
¼ oz. Fresh lemon juice
Bar spoon Absinthe
2 oz. Sparkling wine
Combine all ingredients in a glass and top with sparkling wine. Garnish with dehydrated pear mint, edible flowers and grated nutmeg.
The mixologists at Bacardi created this recipe.
Gold Of Biscay
2 oz. White Pineau des Charentes fortified wine
¾ oz. Pineapple syrup
½ oz. Italicus liqueur
¼ oz. Yuzu juice
Combine ingredients in a shaker with ice and shake. Strain into a coupe glass and garnish with edible gold mist and dehydrated pineapple.
Frank Mills, beverage director at Roy Boys in Washington, D.C., created this recipe.
1 oz. Absente Absinthe Refined
1 oz. Mr. Black cold brew coffee liqueur
1 shot Espresso coffee
½ oz. Simple syrup
Add ingredients to a shaker with ice and shake. Double strain into a chilled coupe glass. Garnish with coffee beans and shaved semisweet chocolate.
Madeleine Kestler-DeWan, bartender at Bubo restaurant in New York, created this recipe.
2½ oz. Noilly Prat Original Dry vermouth
¾ oz. Blood orange juice
¼ oz. Lemon juice
¼ oz. Demerara syrup (2:1)
Dash Orange bitters
Build in a Collins glass, swizzle with crushed ice, add crushed ice to top. Garnish with a fresh rosemary sprig.
The mixologists at Noilly Prat created this recipe.
8 oz. Chambord black raspberry liqueur
8 oz. Cranberry juice
2 Bottles chilled
Raspberries and/or blackberries
Pour ingredients into a punch bowl or large pitcher. Stir to combine. Garnish with raspberries and/or blackberries.
The mixologists at Chambord created this recipe.
1¾ parts Grand Marnier
¼ parts Fresh lemon juice
¾ parts Campari
2½ parts Fresh orange juice
1 Orange, sliced
Add all ingredients in a mixing tin. Shake and strain over fresh ice into a Collins glass.
The mixologists at Grand Marnier created this recipe.
The Golden Fizz
4 oz. Mo‘t & Chandon Champagne
2 oz. Ginger tumeric tea
5 oz. Honey syrup
5 oz. Lemon juice
4 drops Cardamom bitters
Build ingredients in a wine glass. Add ice and gently stir with a bar spoon. Garnish with a dehydrated lemon wheel.
1½ oz. D’Usse VSOP Cognac
½ oz. Amaretto liqueur
3 oz. Chai tea
½ oz. Vanilla syrup
½ oz. Almond milk
2 Dashes Cardamom bitters
Add ingredients to a shaker. Shake and strain into highball with ice.
The mixologists at D’Usse created this recipe.
The mixologists at Moët & Chandon created this recipe.
½ oz. Gin XII
1½ oz. Rinquinquin peach wine liqueur
½ oz. Rose syrup
½ oz. Lime juice
Top with sparkling water
Combine ingredients (except water) in a shaker and shake. Strain into cocktail glass with ice. Top with sparkling water.
Helene Rogeon at Distilleries et Domaines de Provence, created this recipe.