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French 75 is a cocktail made from gin, champagne, lemon juice, and sugar.It is also called a 75 cocktail, or in French simply a soixante quinze ('seventy five').. The drink dates to World War I, when in 1915 an early form was created at the New York Bar in Paris — later Harry's New York Bar — by barman Harry MacElhone.
French alcoholic drinks (5 C, 7 P) Pages in category "French drinks" The following 7 pages are in this category, out of 7 total. This list may not reflect recent ...
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"
The Kir is a French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack. It was originally made with Bourgogne Aligoté , [ 1 ] a white wine of Burgundy , but today various white wines are used throughout France, according to the ...
A glass of diluted pastis French pastis Pastis ( UK : / ˈ p æ s t ɪ s / , US : / p æ ˈ s t iː s / , French: [pastis] ; Occitan : pastís [pasˈtis] ) is an anise -flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV ( alcohol by volume ).
French Foreign Legion soldiers made use of it in mosquito-infested Northern Africa. Dubonnet's wife was so fond of the drink that she had all her friends try it, and its popularity spread. [citation needed] Apéritifs became very popular in Europe, an appeal that crossed the Atlantic; by 1900 they were also commonly served in the United States.
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 ...
The French generally drink hot tea at breakfast or in the afternoon. During the Restoration period, upper-class Frenchmen had lunch around 11 a.m. and dinner at 6 p.m., and tea was then taken around 11 p.m. with light pastries, usually after the theater. [32]
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