A fresh take on the classics, from Sazerac to the humble Highball: the adventurous Recipes invented when America was dry and Paris was a refuge from Prohibition.
About the Author: Franck Audoux is a partner, manager, and original member of the team behind Le Chateaubriand and its sister restaurant, Le Dauphin, in Paris..
Perfect for lovers of history and French culture, this book captures the spirit and culture of one of the richest periods in the City of Light and is a must-have for the aspiring and experienced home mixologist alike.
He provides Recipes for more than forty classic French cocktails, from the Sazerac to the Highball, and provides contemporary tips and tricks that make them easy to re-create at home.
with beautiful archival photographs, illustrations, and advertisements, as well as new photography, Franck Audoux, partner at Le Dauphin and Le Chateaubriand in Paris, brings life back to these forgotten French spirits and aperitifs, by giving them a modern twist.
Alongside classic French Vermouth, locally produced spirits including Byrrh, Dubonnet, Suze, and Picon were mixed into distinctly unique cocktails.
The new ambassadors of Cocktails made alcohols and aperitifs that were specifically French stars of the show.
This fertile time, both intellectually and artistically, was nourished by a growing influx of expatriates from across the Atlantic who made way for an age of experimentation and creation.
Although Cocktails were present in the late nineteenth century, it was the interwar period, and particularly les ann es folles that transformed the culture of the cocktail consumption.
Following Prohibition, Paris, much like London, became known for serving up original and innovative mixed drinks.
A fresh take on the classics, from Sazerac to the humble Highball: the adventurous Recipes invented when America was dry and Paris was a refuge from Prohibition
