8 Impossibly Chic Cocktails to Channel Summer in the South of France
We're not saying a Boulevardier will erase the pain of not making it to Europe this summer, but it won't hurt.
Matt Taylor-Gross / Styling by Lucy Simon
As the weather heats up, our desire (and patience) for making fussy cocktails drops. Beloved French aperitifs like Lillet, Suze, and pastis come into heavy rotation for many of our favorite two or three-part drinks, and while they're not exactly a substitute for a proper trip to Paris or Saint Tropez, they certainly satisfy our mid-week wanderlust.
Whether you're looking to perfect a fizzy and celebratory French 75, or want to convince the classic Negroni fan in your life that substituting Suze and Lillet for Campari and sweet vermouth is the right way to get in a summertime mindset, read on to learn how to make our favorite French-inspired cocktails.
French Blonde
The French Blonde re-entered the mainstream after receiving buzz for being Taylor Swift's favorite cocktail, though many believe that the drink's roots date back to the early aughts.
Lillet Blanc and freshly squeezed grapefruit juice make up the majority of this bright and aromatic cocktail. An ounce of gin adds a sturdy backbone and elderflower liqueur and lemon bitters provide floral and fruity notes, making this a perfect brunch refresher.
Boulevardier
Matt Taylor-Gross / Food Styling by Oset Babür-Winter
It’s said that Erskine Gwynne, publisher of a magazine called Boulevardier designed for American expats living in Paris, first crafted this drink in the 1920s.
With a no-fail combination of bitter, boozy, and sweet elements, the whiskey lover's riff on a Negroni is satisfying and soothing for year-round drinking.
French 75
Chelsea Kyle / Food Styling by Drew Aichele
The first known version of the French 75 was inspired by the French-made Canon de 75 modéle 1897, known colloquially as the Soixante-Quinze or Seventy-Five, an an agile rifle that could shoot faster and more accurately than any other.
Today, this refreshing wine cocktail is served at bars and cafés in Paris and beyond.
Blackberry Kir Royale
Matt Taylor-Gross / Food Styling by Lucy Simon
There's nothing like a tart, bright Kir cocktail on a hot summer day. Made with black currant liqueur, créme de cassis along with a dry white wine like Aligoté, this simple French cocktail rose to fame after World War II. Today, it is regularly served at bars and cafés in Paris and across the rest of France.
Adding Champagne takes a Kir to Kir Royale status. This variation from Blackberry Farm in Walland, Tennessee, swaps cassis for blackberry brandy adding a sweet berry note.
White Negroni
Matt Taylor-Gross / Food Styling by Lucy Simon
First created by British bartender Wayne Collins in 2001 during VinExpo in Bordeaux, France, the White Negroni has become a tried-and-true option for those seeking a lighter, brighter riff on the classic Negroni. It has earned spots on menus at cult favorites like New York City's Dante, the now-shuttered Pegu Club, and PDT, and is also served in a ready-to-drink format as part of Via Carota Craft Cocktails' new bottled cocktail collection.
If you've ever needed convincing that Suze, a bright yellow French aperitif with citrusy, bittersweet gentian notes, deserves a place on your home bar, consider the White Negroni the perfect reason.
Sidecar
Matt Taylor-Gross / Styling by Lucy Simon
Named after the motorcycle attachment, historians generally agree that this citrusy, sweet cocktail with a signature sugar rim was created sometime in France around World War I.
The earliest recipes for the Sidecar appeared around the same time in Harry McElhone’s Harry’s ABC of Mixing Cocktails, as well as Robert Vermiere’s Cocktails and How to Mix Them. Both a French and English bar claim the cocktail as their own, but regardless, there's nothing like a nightcap Sidecar.
Vesper
Matt Taylor-Gross / Food Styling by Lucy Simon
Created by author Ian Fleming as James Bond's drink of choice in his book Casino Royale first published in 1953. The Vesper is a boozy classic that gin and vodka fans can both agree on.
The original Vesper called for Kina Lillet, a form of the aperitif that's no longer produced, however, Lillet blanc was created to replace it and is a touch sweeter.
Pineau Spritz
If you haven't been adding Pineau des Charentes to your spritzes, well, where have you been?
This fortified wine from western France is sweet and tart with a distinctly grapey kick and makes for an unexpectedly delightful spritz when combined with dry sparkling wine.
For more Food & Wine news, make sure to sign up for our newsletter!
Read the original article on Food & Wine.
