These cocktails are very popular in France:
Photo 02irina
How to make a mauresque?
Pastis and orgeat syrup
Take 4cl of pastis, add 1cl of orgeat syrup and add water to taste in a long drink filled with ice cubes. Stir regularly with a spoon.
How to make a perroquet (parrot)?
Pastis and mint.
Take 4cl of pastis, add 1cl of mint syrup in a wide glass, add ice cubes and then water to taste. Stir regularly with a spoon.
A mauresque: a mixture of pastis and orgeat syrup. Photo chosen by Monsieur de France: frederiquewacquier via depositphotos
How to make a Blanc-cassis?
White wine and cream of blackcurrant
Take 1 flute or wine glass. Pour in 2 cl cream of blackcurrant and add 9 cl dry Burgundy white wine. Stir lightly with a spoon and serve.
How to make a communard?
Red wine and cream of blackcurrant
Take a wine glass, pour in 2cl cream of blackcurrant and add 9cl red wine, stirring gently with a spoon before serving.
A communard is a blend of red wine and crème de cassis. Photo chosen by monsieur de France: VadimVasenin via depositphotos
How do you make a kir?
White wine and cream of blackcurrant and variants.
The king of aperitifs. A blend of white wine and crème de cassis. Pour 4 cl crème de cassis (cream of blackcurrant ) into a flute. Add 10 cl of white Burgundy wine. You can also make kir champagne (with champagne) or kir breton (with cider). For recipes, click here.
More elaborate French cocktails
How do you make a marquisette?
Rum champagne white wine lemonade and lemon. Typical of southern France.
The ingredients
- 0.5 Cl caster sugar
- 1 Cl mandarin liqueur
- 3 Cl orange syrup
- 1 bottle of champagne
- 1 Cl mandarin liqueur
- 1.5 cl white rum (40°)
- 8 Cl lemonade
- 25 Cl dry white wine
- 1 third of a lemon
- 1 third of an orange.
The process
The day before, wash the lemons and oranges and cut them into quarters.
Place them in a bowl, pour in the white rum, white wine, orange syrup and mandarin liqueur, and mix. Best left to macerate for 2 or 3 days.
The next day
Add the lemonade and champagne.
How do you make Angevine soup?
Crémant, triple sec and lemon juice.
If you like citrus cocktails, you'll love Angevine soup. photo chosen by monsieurdefrance.com: ryzhkov86 via dépositphotos.
The ingredients.
10 Cl crémant de loire
1.25 Cl of triple-sec
1.25 Cl cane syrup
1.25 Cl preserved lemon juice.
The process
Pour everything into a bowl: triple sec, siron de cannes and lemon juice.
Chill the bowl and leave to macerate.
The next day
Take champagne flutes, pour in the first mixture and add the chilled Crémant de Loire.
How do you make Punch Lorrain?
Mirabelle perrier and pulco.
Mirabelle plums. The yellow gold of Lorraine. Made into a strong spirit. Photo chosen by monsieur de France: Shutterstock.
Ingredients:
Serves 15
0.5 liter mirabelle plum alcohol
0.5 liter lemon pulco
0.5 liter cane syrup
2 liters perrier (sparkling water)
The process
Place all the ingredients in a bowl, mix and chill for at least 4 hours.
Mix again and serve with lemon slices.
VARIATION: Some people prefer to use champagne instead of sparkling water?
CAUTION: ALCOHOL ABUSE IS DANGEROUS TO YOUR HEALTH. CONSUME IN MODERATION.
