French Moderne: Cocktails from the Twenties and Thirties with recipes
In bars, restaurants, and cocktail lounges all over the world, drinkers have long had a fond appreciation for a French cocktail, but many are unaware of its origins. Following Prohibition, Paris, much like London, became a capital of drinks. Although cocktails were present in the late 19th century, it was the interwar period, and particularly les anne es folles that transformed the culture of the cocktail consumption into what we know today. This fertile time, both intellectually and artistically, was nourished by a growing influx of expatriates from across the Atlantic who made way for a new age of experimentation and creation. The new ambassadors of cocktails made alcohols and aperitifs that were specifically French, stars of the show. Alongside classic French Vermouth, the new cocktail creations began using locally produced spirits including Byyrh, Dubonnet, Suze, and Picon to create distinctly unique, and now classic, cocktails.
Featuring beautiful archival photographs, illustrations, and advertisements, as well as new photography, Franck Audoux, partner at Le Dauphin and Chateaubriand in Paris, brings life back to these forgotten classically French spirits and aperitif, by giving them a modern twist. 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 recreate at home. 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.
|Dimensions||152 × 229 mm|
Franck Audoux is a partner, manager, and original member of the team behind Le Chateaubriand in Paris. In addition to opening Le Chateaubriand and its sister restaurant, Le Dauphin, he founded a series of cocktail events entitled, "In Good Company", where the creations of internationally renowned cocktail connoisseurs and mixologists are paired with food.