Best Paris Cocktail Types
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French 75 is a classic cocktail made with gin, lemon juice, sugar syrup, and champagne. To prepare it, gin, lemon juice, and sugar syrup are shaken with ice, strained into a glass, then topped with champagne and garnished with lemon peel.
It is believed that the cocktail was invented by Scott Harry McElhone, the owner of Harry’s American Bar in Paris in 1926, who named it after a strong artillery gun used by the French military. Shortly after, American soldiers fell in love with the cocktail and brought it back to the United States, where it was a huge hit, especially at New York City’s famous Stork Club.
Although it is said that French 75 was made with cognac instead of gin in its early history, nowadays there are countless ways to prepare variations of this refreshing classic.
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Blue Lagoon is a refreshing summer cocktail made with a combination of vodka, blue curaçao, and lemonade. In order to prepare it, vodka and curaçao are shaken with ice, then strained into a highball glass filled with ice, and topped with lemonade.
The cocktail is typically garnished with an orange or lemon slice before serving. It is believed that Blue Lagoon was invented by Harry MacElhone’s son, Andy, at Harry’s New York Bar in Paris in 1972.
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Sometimes described as "Negroni’s long-lost autumnal cousin," Boulevardier is a mixed drink made with a combination of Campari, sweet vermouth, and bourbon or rye whiskey. The ingredients are mixed with ice, then strained into a chilled cocktail glass.
The cocktail often garnished with a twist of orange peel or a cherry. The first version of Boulevardier can be found in Harry McElhone’s 1927 bar guide, Barflies and Cocktails. This cocktail was the signature drink of Erskine Gwynne, who edited a monthly magazine in Paris, named The Boulevardier.
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Old Pal is a French cocktail made with a combination of Canadian whiskey, Campari, and dry vermouth. In order to prepare it, all ingredients should be stirred with ice, then strained into a cocktail glass filled with ice. If desired, this dry and bitter drink can be garnished with an orange slice.
It is believed that the first mention of Old Pal appeared in Harry MacElhone’s 1922 book called ABC of Mixing Cocktails, where he credits the editor of the New York Herald, Sparrow Robertson, for the invention of this cocktail.
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Monkey Gland is a French cocktail made with a combination of gin, orange juice, and a few drops of absinthe and grenadine. In order to prepare it, all ingredients should be shaken, then strained into a chilled cocktail glass. The drink was invented by Harry McElhone, the famous owner of Harry’s New York Bar in Paris, and he named it after the 1920s experiments done by Serge Voronoff, who wanted to graft monkey glands to human testicles.
Although the story about this cocktail’s name is truly odd, it makes for great trivia while drinking Monkey Glands with friends.
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Rose is a cocktail made with kirsch, dry vermouth, and strawberry syrup. All ingredients should be stirred with ice, then strained into a cocktail glass. The cocktail can sometimes be garnished with a single Maraschino cherry. It is believed that Rose was invented in the 1920s by Johnny Mitta, a barman at the Chatham Hotel.
A recipe for this cocktail can even be found in a 1927 book written by the famous Harry McElhone.
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Between the Sheets is a cocktail made with lemon juice and equal parts cognac, rum, and Cointreau. The ingredients are shaken with ice, and then strained into a chilled cocktail glass. It is believed that this variation on the Sidecar was invented in the early 1930s at Harry's New York Bar in Paris, and the first version called for just a dab of lemon, resulting in a drink that was too sweet and too strong, but over time, the recipe changed and fresh lemon juice is now the standard.
Other theories about its invention also exist – one claims that it was first prepared at The Berkeley in 1921, and another one says it was first made for prostitutes in French brothels.
Earthquake is a cocktail that was supposedly invented by a French painter named Henri de Toulouse-Lautrec. It is made with equal parts of absinthe and cognac, although some recipes suggest gin as the third component. As the name suggests, it is called Earthquake because of the powerful effects of this specific alcohol combination, which tends to shake up the consumer.
The combination of liquids has to be shaken vigorously before being strained into a martini or brandy glass with ice. Optionally, Earthquake can be garnished with a sugar lump or a lime wheel.
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Serendipity cocktail is a refreshing and elegant drink that was created at the renowned Bar Hemingway of the Ritz Paris. Concocted by bartender Colin Field, this cocktail is crafted with fresh apple juice, Calvados (an apple brandy from the Normandy region in France), champagne, and mint.
It’s a perfect blend of the robust and rich flavor of the Calvados with the fresh and light notes of the apple juice and champagne, while mint provides a refreshing undertone. With a harmonious blend of fruitiness, effervescence, and a slight herbal note, the Serendipity offers a divine and subtly complex drinking experience.
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