Raise a glass to summer in France with our sparkling line-up of cocktails from issue 7 of Taste of France magazine. From elegant champagne apéritifs and fruity twists on classics to bold, absinthe-laced creations, these seven drinks capture the spirit of the season in every sip. Each is perfectly paired with a bite-sized French-inspired canapé, so you can recreate the flavours of la belle vie at home—whether you’re hosting a garden party, planning a romantic apéro, or simply indulging in a little joie de vivre.
Light, tart and slightly mysterious, this absinthe-laced take on the Pink Lady, from Distilleries et Domaines de Provence, is as elegant as it is punchy.
INGREDIENTS
30 ml Absinthe
30 ml lemon juice
15 ml raspberry or grenadine syrup
METHOD
Mix ingredients in a shaker and pour into a chilled cocktail glass.
SERVE WITH…
Goat’s cheese with beetroot and raspberry
The sharp citrus and absinthe of the cocktail pair beautifully with earthy beetroot, tangy berries and creamy cheese for a refined and fruity canapé. Slice cooked beetroot into 1 cm rounds and place on top of miniature blinis. Top each with a dot of goat’s cheese and a fresh raspberry. Garnish with a micro basil leaf. Serve chilled.
Frozen rose daiquiri or margarita cocktail, champagne, pink rose wine alcohol drink with roses flowers and lime slices
This golden, sparkling apéritif, courtesy of Champagne Joseph Perrier (), combines the elegant crispness of champagne with the floral, summery sweetness of Mirabelle plum juice.
INGREDIENTS
10 cl Cuvée Royale Brut Champagne
5 cl Mirabelle plum juice
Crushed ice
Lime wheel
METHOD
Build over crushed ice in a wine glass.
Garnish with a slice of lime.
SERVE WITH…
Goat’s cheese crostini with Mirabelle chutney
The bright acidity of champagne and the sweetness of Mirabelle chutney balance beautifully with tangy goat’s cheese. Toast slices of baguette until golden. Spread with fresh goat’s cheese. Top with a small spoon of Mirabelle chutney (or plum jam as a substitute). Finish with a thyme leaf or toasted almond sliver. Add toasted walnuts for extra texture.
This cocktail, courtesy of Normandy Tourism, celebrates the historical ties between Normandy and Canada with the perfect balance of fruit and spirit.
INGREDIENTS
30 ml Calvados brandy
70 ml cranberry juice
A dash of maple syrup
A large wedge of lime
Ice
METHOD
Fill a short tumbler with ice. Add the Calvados, cranberry juice and maple syrup. Squeeze in the lime wedge and drop it into the glass. Stir gently to combine. Serve immediately.
SERVE WITH…
Maple-glazed pork belly bites
The richness of pork pairs perfectly with the apple notes of Calvados and the tart cranberry, while the maple syrup in the glaze mirrors the cocktail’s sweetness. Cut pork belly into 2-3 cm cubes. Sear until crispy. Drizzle with warm maple syrup and a pinch of flaky salt. Skewer with a cocktail stick.
A classic with a French twist, this Mojito recipe, courtesy of G&C Raby, Cognac de Grande Champagne, uses white Pineau des Charentes for a fruity, aromatic depth that lifts every sip.
INGREDIENTS
5 cl Raby white Pineau
15 mint leaves
½ lime
1 cl cane sugar syrup
1 tbsp brown sugar
4 cl sparkling water
METHOD
In your glass, muddle the mint leaves, diced half-lime, cane syrup and brown sugar. Fill to the top with crushed ice, add the Pineau and sparkling water. Stir and garnish with a mint sprig.
SERVE WITH…
Charentais melon & Bayonne ham skewers
The sweet melon and salty cured ham echo the fruity notes of Pineau and complement the cocktail’s refreshing mint and lime. Cut melon into bite-sized cubes. Wrap each cube in a strip of Bayonne ham. Skewer with a cocktail stick and top with a mint leaf. Serve chilled.
This bold and zingy combination of absinthe, gin, kiwi and cucumber is a wonderfully refreshing cocktail for a hot summer’s day and comes to us courtesy of @the_garnishguy via Distilleries et Domaines de Provence.
INGREDIENTS
30 ml gin
20 ml Absinthe Absente
Lime juice
1 muddled kiwi
Cucumber soda
METHOD
Measure the gin and absinthe into a tall glass, stir in the lime juice and kiwi and top with cucumber soda.
SERVE WITH…
Spicy tuna tartare
The herbaceous gin and absinthe contrast beautifully with the fresh, spicy kick of tuna. Mix diced raw tuna with a touch of sesame oil, lime juice and a hint of chilli. Spoon onto thick cucumber slices. Top with black sesame seeds and a couple of shreds of mint leaf.
A frothy lemon cocktail garnished with a lemon slice, served in a wine glass
This sun-kissed sour, by Antoine Robert at Distilleries et Domaines de Provence, is a tropical spin on the classic, starring Pastis Henri Bardouin and layered with almond, citrus and coconut.
INGREDIENTS
40 ml Pastis Henri Bardouin
10 ml Orgeat syrup
10 ml pineapple juice
10 ml coconut water
25 ml lime juice
1 egg white
METHOD
Put all the ingredients in a shaker and shake vigorously. Then add ice and shake again for 10-12 seconds. Strain into a champagne coupe or a stem glass.
SERVE WITH…
Fennel & orange skewers with toasted almond
The anise and citrus notes of the fennel and orange mirror the Mediterranean flavours in the dish, while the toasted almond ties in with the Orgeat syrup. Thinly slice fresh fennel bulb and segment a sweet orange. Thread a piece of orange and a folded fennel slice onto a cocktail stick. Top with a sliver of toasted almond and a small mint leaf. Serve chilled.
This pre-Prohibition classic combines tart citrus, rich raspberry and silky egg white for a beautifully balanced, blushing pink cocktail. Here it is given a French twist with the addition of Citadelle Gin, made just outside Cognac at Château de Bonbonnet (citadellegin.com/en).
INGREDIENTS
5cl Citadelle Rouge Gin
2.5cl fresh lemon juice
2.5cl raspberry syrup
1 egg white
METHOD
Add all the ingredients to a shaker and shake vigorously without ice. Then add ice and shake again. Fine strain into a chilled coupe glass. Garnish with freeze-dried raspberries.
SERVE WITH…
Smoked salmon & lemon crème fraîche vol-au-vents
Bright, creamy and effortlessly chic, these vol-au-vents echo the Clover Club’s citrusy freshness while adding a luxurious savoury note. Fill vol-au-vent cases with crème fraîche mixed with a little lemon zest and a drop of lemon juice. Top with a ribbon of smoked salmon and finish with a dill sprig or a few chive snips. Serve lightly chilled.
For more French food and drink…
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