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French distilled drinks (4 C, 7 P) F. French wine (7 C, 69 P) L. La Martiniquaise brands (3 P) P. Pernod Ricard brands (54 P) Pages in category "French alcoholic drinks"
Fino sherry is a classic apéritif.. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet.. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino; amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and
The drink with its current name and recipe developed over the 1920s, though similar drinks date to the 19th century. In the 19th century, the champagne cup was a popular cocktail, consisting of champagne, lemon juice, sugar, and ice. Gin was sometimes added, yielding a drink much like the French 75. [1]
French alcoholic drinks (5 C, 7 P) Pages in category "French drinks" The following 7 pages are in this category, out of 7 total.
Pommeau is an alcoholic drink made in north-western France by mixing apple juice with apple brandy: Calvados in Normandy (Pommeau de Normandie) or lambig in Brittany (Pommeau de Bretagne). [1] [2] Considered a mistelle, it is generally consumed as an apéritif, or as an accompaniment to melon or blue cheese. It is also popular with a variety of ...
Chouchen (Breton: chouchenn) is an alcoholic beverage native to Brittany. A form of mead, it is made from the fermentation of honey in water. Chouchen normally contains 14% alcohol by volume. [citation needed] Traditionally, buckwheat honey is used, and this imparts chouchen's strong colour and pronounced flavour. [1] [2]
Absinthe, an aniseed-based liquor largely produced by the Pernod Fils company, was the established "drink of choice" in France. However, absinthe had a high alcohol content and there were exaggerated fears that it was a dangerously addictive psychoactive drug and hallucinogen (side-effects thought to be caused by trace amounts of thujone). [4]
The Vieux Carré is an IBA official cocktail made with rye whiskey, cognac, sweet vermouth, Bénédictine, and Peychaud's bitters. [1] It originated with Walter Bergeron, a bartender at the Carousel Bar in Hotel Monteleone, New Orleans.