Mix Your Own Parisian Cocktail

Enjoy these four recipes from A Cocktail in Paris by Laura Gladwin and get a free copy when you subscribe to France Today.

LUCIEN GAUDIN

This orange-spiked twist on a Negroni was created in honour of the dashing French Olympic fencing champion of the same name. Gaudin, who died in Paris after a duel in 1934, was said to be one of the greatest classical fencers of the 20th century.

Ingredients:

• 35ml gin
• 15ml Campari
• 15ml Cointreau
• 15ml dry vermouth
• Orange zest, to garnish

Method:

Fill a cocktail shaker or large glass with ice cubes and add all the gin, Campari, Cointreau and vermouth. Stir well and strain into a chilled cocktail glass, Garnish with a twist of orange zest and serve. Stir gently and serve.

PARISIAN SPRING PUNCH

This delightfully appley sparkler would be just the thing to revive the spirits over brunch, perhaps with a macaron or two, after an early- morning stroll in the Tuileries.

Ingredients:

• 25ml Calvados
• 15ml dry vermouth
• Dash of freshly squeezed lemon juice
• Dash of sugar syrup
• Well-chilled dry champagne, to top up Lemon zest or apple slice, to garnish

Method:

Fill a collins or highball glass with ice cubes. Pour in the Calvados, vermouth, lemon juice and sugar syrup and stir well. Top with champagne. Garnish with a twist of lemon zest or a thin slice of apple, add straws and serve.

BOULEVARDIER

This moody, autumnal version of the Negroni, based on rye whiskey, was named after the 1920s Parisian literary magazine The Boulevardier. It was edited and the drink was downed by Erskine Gwynne, American ex-pat and socialite, member of the illustrious Vanderbilt family and Harry’s Bar regular.

Ingredients:

• 35ml rye whiskey
• 25ml Campari
• 25ml sweet red vermouth Orange zest, to garnish

Method:

Fill an old-fashioned glass with ice cubes. Pour in the whiskey, Campari and vermouth and stir well. Add a twist of orange zest and serve.

KIR ROYALE

The more soignée cousin of the Kir, the upscale Royale – like its relative is utterly straightforward to make, and is delicious at any time of day. Tout simple.

Ingredients:

• 20ml crème de cassis
• About 125 ml well-chilled dry champagne

Method:

Add a small dash of crème de cassis to a chilled champagne flute and gently top with champagne.

From France Today Magazine