18 French Cocktails That Will Instantly Elevate Your Next Girls Night

Updated at: 20-04-2026 - By: John Lau

There is a moment, just as the sun begins to dip below the Parisian rooftops and the golden hour light spills across a terrasse, when the only logical thing to do is reach for a beautifully crafted drink. French cocktails have a way of making even a Tuesday feel like a celebration. Whether you are gathered around your kitchen island with your closest girlfriends or hosting a candlelit dinner party, these drinks bring an undeniable je ne sais quoi to every pour.

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French cocktails are more than just recipes in a glass. They are liquid art forms, steeped in history, elegance, and a culture that has always believed drinking should be an experience rather than a habit. From the effervescent fizz of a French 75 to the velvety richness of a perfectly poured Sidecar, the world of French cocktails is vast, glamorous, and deeply satisfying to explore.

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This guide is your passport to the most iconic and irresistible French cocktails you can recreate at home, complete with full recipes, tasting notes, and all the inspiration you need to shake, stir, and sip your way through France’s finest.

The Art And Soul Of French Cocktails

To understand French cocktails, you first need to understand French drinking culture, because in France, drinking is never just about the alcohol. It is about ritual, connection, and the slow, pleasurable rhythm of life.

The French tradition of the apéritif, or apéro as it is affectionately called, dates back to the Middle Ages. As one cocktail expert puts it, the apéritif is a civilized way to wind down and prepare the appetite for the pleasures ahead. A recent gastronomic study found that nearly 90 percent of French people regularly organize an apéro with friends, which says everything about how central this ritual is to social life in France.

The modern apéritif as we know it has an unexpected origin. In 1846, a French chemist mixed quinine with wine to combat malaria, adding herbs and spices to balance the bitter taste. What started as medicine quickly became one of the most beloved pre-dinner rituals in the world. Today, that spirit of balance between bitter and sweet, strong and delicate, is at the heart of every great French cocktail.

Paris, in particular, has played an outsized role in cocktail history. Much of that legacy flows through one legendary address: Harry’s New York Bar, which opened in 1911 and became a creative laboratory for some of the world’s most enduring drinks. The French 75, the Boulevardier, the White Lady, Between the Sheets, and the Monkey Gland all trace their origins to this single Parisian bar and its visionary bartender, Harry MacElhone.

What makes French cocktails so distinctive is their flavor philosophy. The French approach cocktail-making the same way they approach cuisine: with reverence for quality ingredients, precise technique, and a belief that balance is everything. Cognac, Champagne, Cointreau, Lillet Blanc, Calvados, Chambord, and Chartreuse are not just ingredients. They are characters in a centuries-old story of French craftsmanship.

French cocktails also vary beautifully by region. Pastis is sacred in the south, particularly in Marseille. Calvados defines the spirit of Normandy. Crème de cassis from Burgundy gave birth to the beloved Kir and Kir Royale. Cognac, double-distilled to silky perfection, reigns in the southwest. Each sip carries a sense of place that you simply cannot fake.

The flavor profiles across the French cocktail canon are wonderfully diverse. You will find the citrusy brightness of lemon and orange, the warmth of aged brandy and cognac, the floral whisper of elderflower and crème de cassis, the anise-kissed mystery of absinthe and pastis, and the festive sparkle of Champagne. Whether you crave something tart, something smoky, something indulgently sweet, or something refreshingly dry, French cocktails have a glass with your name on it.

18 Best French Cocktails List

French 75

The French 75 is arguably the most iconic French cocktail ever created, and one sip will tell you exactly why it has endured for over a century.

Named after the powerful French 75mm field gun used during the First World War, this cocktail was born at Harry’s New York Bar in Paris. The story goes that it packed such a punch it felt like being hit by artillery fire. American soldiers fell so deeply in love with it that they carried it home with them, and it eventually became a staple at New York’s famous Stork Club. Movie lovers might also recognize it from Casablanca, where it was ordered at Rick’s Café.

The French 75 is a cocktail of contrasts: the sharp citrus of fresh lemon juice, the botanical depth of gin, a whisper of sweetness, and then the triumphant fizz of Champagne dancing to the surface. It is celebratory and bold and endlessly elegant.

Ingredients:

1.5 oz gin (or cognac for a more traditional version)
0.75 oz fresh lemon juice
0.5 oz simple syrup
3 oz chilled Champagne or dry sparkling wine
Ice cubes
Lemon twist and a maraschino cherry, for garnish

Instructions:

Add gin, lemon juice, and simple syrup to a cocktail shaker filled with ice.
Shake vigorously for 10 to 15 seconds until well chilled.
Strain into a chilled Champagne flute.
Top slowly with chilled Champagne.
Garnish with a lemon twist and a cherry.
Serve immediately.

The finished drink is a pale gold column in a tall flute, crowned with a cascade of tiny bubbles. It is the kind of cocktail you raise at midnight on New Year’s Eve or serve when someone calls with very good news.

Kir Royale

Glamorous, simple, and almost impossibly beautiful in a glass, the Kir Royale is France’s most beloved aperitif cocktail and the undisputed queen of effortless entertaining.

Its origins are charmingly humble. The Kir is named after Félix Kir, a priest, hero of the French Resistance, and mayor of Dijon from 1945 to 1968, who famously popularized the combination of crème de cassis and white Burgundy wine. The Royale version swaps the white wine for Champagne, turning an everyday aperitif into something truly festive. As the French say, you do not always need Champagne, but when you do, nothing else will do.

The flavor is a seductive blend of lush blackcurrant sweetness and the dry, effervescent elegance of bubbles. The color alone is worth the effort: a deep garnet bloom rising through a flute of gold.

Ingredients:

0.5 oz crème de cassis (blackcurrant liqueur)
4.5 oz chilled Champagne or Crémant de Bourgogne
A fresh blackcurrant or a thin lemon twist, for garnish

Instructions:

Chill a Champagne flute thoroughly.
Pour the crème de cassis into the bottom of the glass.
Slowly top with chilled Champagne, pouring down the side of the glass to preserve the bubbles.
Garnish with a few fresh blackcurrants or a lemon twist.
Do not stir; let the colors and flavors naturally meld.

The result is a jewel-toned drink with a soft berry sweetness and a lively, persistent fizz. Sip it on a Sunday afternoon or serve it as a gorgeous welcome drink at your next gathering.

The Sidecar

Few cocktails carry the mystique of the Sidecar. Born in Paris sometime around World War I, its exact origin is famously contested. One story places its invention at Harry’s New York Bar; another claims it was created at the Ritz. What everyone agrees on is that it is one of the most elegant, perfectly balanced cocktails ever conceived.

The Sidecar belongs to the sour family of cocktails, built on the Holy Trinity of spirit, citrus, and sweetness. But the use of cognac and Cointreau elevates it far beyond a basic sour into something genuinely sophisticated. It is tart, citrusy, warming, and luxurious all at once.

Ingredients:

1.5 oz cognac (or Armagnac)
0.75 oz Cointreau or triple sec
0.75 oz fresh lemon juice
Ice cubes
Sugar, for the rim (optional)
Lemon peel, for garnish

Instructions:

Run a lemon wedge around the rim of a coupe glass, then dip it in fine sugar to create a sugar rim (optional but traditional).
Chill the glass in the freezer for a few minutes.
Combine cognac, Cointreau, and lemon juice in a shaker with plenty of ice.
Shake hard for 15 seconds.
Double-strain into the chilled coupe.
Garnish with a long, curled lemon peel.

Served in a coupe glass with that golden amber glow, the Sidecar looks like something from an old black-and-white film. It is the cocktail for a woman who knows exactly what she wants.

Boulevardier

Called Negroni’s “long-lost autumnal cousin” by some cocktail writers, the Boulevardier is a rich, bittersweet masterpiece that deserves far more attention than it typically receives.

It was created in the 1920s at Harry’s New York Bar and named after a monthly magazine called Boulevardier, owned by American expatriate Erskine Gwynne, who was a regular at the bar. Harry MacElhone developed this cocktail by swapping the gin in a Negroni for American whiskey, giving the drink a warmer, richer personality. The result is bold, slightly sweet, pleasantly bitter, and deeply satisfying.

Ingredients:

1.5 oz bourbon or rye whiskey
1 oz Campari
1 oz sweet vermouth
A large ice cube or ice sphere
Orange peel or Maraschino cherry, for garnish

Instructions:

Combine whiskey, Campari, and sweet vermouth in a mixing glass filled with ice.
Stir slowly and deliberately for about 30 seconds until well chilled and slightly diluted.
Strain over a large ice cube in a chilled rocks glass.
Express an orange peel over the glass, rub it along the rim, and either drop it in or perch a Maraschino cherry on the side.

The Boulevardier is a deep, ruby-toned cocktail that drinks like a hug on a cool evening. Pair it with a good book or a conversation that goes on longer than expected.

Mimosa

Champagne for breakfast? In Paris, that has never been a question; it has always been an answer.

The Mimosa is believed to have been created by Frank Meier, the celebrated bartender at the Ritz Paris, in the 1920s. Named after the bright yellow mimosa flower, this two-ingredient cocktail has become the universal language of weekend brunch. It is joyful, fizzy, and refreshing in the best possible way.

Ingredients:

3 oz chilled Champagne or prosecco
3 oz fresh-squeezed orange juice (chilled)
Orange slice or twist, for garnish

Instructions:

Chill a Champagne flute in the refrigerator or freezer ahead of time.
Pour the orange juice into the flute first.
Top gently with chilled Champagne.
Garnish with a half-orange slice on the rim.
Serve immediately and refill often.

The Mimosa is sunshine in a glass: golden, bubbly, and endlessly cheerful. Set up a brunch mimosa bar with different juice options like grapefruit, mango, or blood orange and let your guests mix their own versions.

French Martini

Technically, the French Martini is not authentically French in origin, but it contains two quintessentially French ingredients: Chambord, the black raspberry liqueur from the Loire Valley, and vodka shaken with pineapple juice to create a silky, tropical-meets-sophisticated drink that has become a modern classic.

Chambord itself is a fascinating ingredient. Though the brand as we know it launched in the 1980s, it is inspired by a raspberry liqueur recipe from the court of Louis XIV in the 1680s. Its deep, jewel-like color and complex berry flavor make it one of the most versatile and beautiful liqueurs in any home bar.

Ingredients:

1.5 oz vodka
0.5 oz Chambord black raspberry liqueur
1.5 oz pineapple juice
Ice cubes
A fresh raspberry or a lemon twist, for garnish

Instructions:

Fill a cocktail shaker generously with ice.
Add vodka, Chambord, and pineapple juice.
Shake vigorously for at least 15 seconds to build a frothy foam on top.
Double-strain into a chilled martini glass to catch any ice chips and preserve the silky texture.
Garnish with a fresh raspberry or a lemon twist.

The French Martini arrives in its glass as a gorgeous shade of deep rose-pink with a frothy, cloud-like top layer. It is fruity without being cloyingly sweet, and smooth enough to sip slowly.

Between The Sheets

The name alone is enough to raise an eyebrow and a smile. Between the Sheets is a Parisian classic from the 1920s or 1930s, a cocktail steeped in mystery and more than a little mischief.

Its origin story has at least three competing claims: some credit Harry MacElhone and Harry’s New York Bar, others point to The Berkeley hotel in 1921, and the most colorful version suggests it was served as an aperitif in the establishments of Paris’s nightlife world. Whatever the truth, the recipe is a delicious variation on the Sidecar, with the addition of rum adding a slightly exotic, tropical depth to the cognac-forward base.

Ingredients:

0.75 oz cognac
0.75 oz white rum
0.75 oz Cointreau or triple sec
0.75 oz fresh lemon juice
Ice cubes
Lemon peel, for garnish

Instructions:

Combine all ingredients in a cocktail shaker with ice.
Shake well for 15 seconds until thoroughly chilled.
Double-strain into a chilled coupe glass.
Garnish with a delicate spiral of lemon peel draped over the rim.

The drink lands in the glass as a pale, luminous amber with a fine, citrus-kissed foam. It is strong, beautifully balanced, and exactly the kind of cocktail you serve when the evening is just getting interesting.

Blue Lagoon

Vivid, playful, and impossibly photogenic, the Blue Lagoon is a French cocktail that makes its entrance in the most dramatic way possible: with a stunning cobalt blue color that stops everyone in the room.

The drink was invented by Andy MacElhone, son of the legendary Harry MacElhone, at Harry’s New York Bar in Paris in the early 1970s. Its brilliant blue comes from blue curaçao, a liqueur made from the dried peel of the Laraha citrus fruit. It is simple, refreshing, and a guaranteed conversation starter.

Ingredients:

1.5 oz vodka
1 oz blue curaçao
4 oz lemonade or sparkling lemonade
Ice cubes
Lemon or orange slice, for garnish
A maraschino cherry, for garnish

Instructions:

Fill a highball glass with ice.
Pour in the vodka and blue curaçao.
Top with lemonade and stir gently to combine.
Garnish with a citrus slice and a bright red maraschino cherry.
Serve with a straw for full visual effect.

The Blue Lagoon is all summer vibes: that electric blue color against the soft golden lemonade creates a drink that looks like it belongs by a pool or at a rooftop party at golden hour.

French Connection

Sometimes the most elegant solutions are the simplest ones. The French Connection proves that you need only two extraordinary ingredients to create something deeply satisfying.

This drink is pure indulgence in a rocks glass: cognac for warmth and complexity, amaretto for its lush, almond-kissed sweetness. The name is a nod to the classic 1971 film, but the drink itself feels timeless. It is the cocktail equivalent of a cashmere throw: soft, warm, and luxurious.

Ingredients:

1.5 oz cognac
1.5 oz amaretto liqueur
Ice cubes
Orange peel, for garnish (optional)

Instructions:

Fill a rocks glass or old-fashioned glass with a large ice cube or several standard cubes.
Pour in the cognac.
Add the amaretto.
Stir gently two or three times.
Garnish with an expressed orange peel if desired.
Sip slowly and enjoy.

The French Connection is amber, warm, and impossibly easy to drink. Serve it after dinner when you want something indulgent without any effort.

Monkey Gland

Do not let the eccentric name fool you. The Monkey Gland is one of Harry MacElhone’s most creative and memorable inventions, a cocktail that somehow manages to taste completely harmonious despite its unusual combination of ingredients.

Created at Harry’s New York Bar in Paris in the 1920s, the drink was inspired by the controversial medical experiments of Dr. Serge Voronoff, who claimed transplanting monkey glands into humans could restore youth. MacElhone, with his characteristic wit, immortalized the theory in cocktail form. The result is a bittersweet, citrusy, and faintly mysterious drink with a gorgeous pink hue.

Ingredients:

2 oz gin
1 oz fresh orange juice
1 tsp absinthe or pastis
1 tsp grenadine
Ice cubes
Orange slice or peel, for garnish

Instructions:

Combine gin, orange juice, absinthe, and grenadine in a cocktail shaker filled with ice.
Shake well until thoroughly chilled.
Strain into a chilled cocktail glass.
Garnish with an orange slice or a twisted orange peel.

The Monkey Gland is a rosy, jewel-toned drink with a beguiling anise whisper from the absinthe and a citrus-driven freshness that makes it surprisingly easy to drink. It is a cocktail with a story, and stories make every drink taste better.

Serendipity

Born at one of the most legendary bars in the world, the Bar Hemingway at the Ritz Paris, the Serendipity is a cocktail that lives up to its dreamy name in every sip.

Created by Colin Peter Field, who has been called the world’s best bartender by Forbes, this drink is a love letter to the Normandy region. It combines Calvados, the apple brandy distilled from locally grown Normandy apples, with fresh apple juice, Champagne, and a breath of fresh mint. The result is a drink that tastes like biting into a cold apple in an orchard while Champagne bubbles all around you.

Ingredients:

1 oz Calvados (Normandy apple brandy)
1 oz fresh-pressed apple juice
0.25 oz simple syrup
2 oz Champagne
Fresh mint sprigs, for garnish
Ice cubes

Instructions:

Combine Calvados, apple juice, and simple syrup in a cocktail shaker with ice.
Shake gently for 10 seconds.
Strain into a chilled coupe or Champagne flute.
Top with Champagne.
Slap a sprig of mint between your palms to release its aroma and use it to garnish the drink.

The Serendipity is pale gold and effervescent, with the herbal freshness of mint lifting the apple and Champagne into something almost ethereal. It is a spring and summer dream of a cocktail.

Rose Cocktail

Pink, pretty, and unmistakably Parisian, the Rose Cocktail is a 1920s classic that deserves a serious comeback in every home bar.

It was invented by Johnny Mitta, a barman at the Chatham Hotel in Paris, and was recorded in a 1927 cocktail book by Harry MacElhone himself. The cocktail combines dry vermouth, kirsch (cherry brandy), and strawberry syrup into a beautifully aromatic, cherry-forward martini variation that is both elegant and deeply French in character.

Ingredients:

1.5 oz dry vermouth
0.75 oz kirsch (cherry eau-de-vie or cherry brandy)
0.5 oz strawberry syrup or grenadine
Ice cubes
A Maraschino cherry, for garnish

Instructions:

Chill a martini glass in the freezer.
Combine vermouth, kirsch, and strawberry syrup in a mixing glass with ice.
Stir for 30 seconds until well chilled and slightly diluted.
Strain into the chilled martini glass.
Garnish with a single cherry.

The Rose is a delicate blush-pink cocktail that glows in the light. It is aromatic, slightly sweet, and carries that particular French elegance that comes with drinks invented a century ago and still tasted today.

Kir

Before the Kir Royale took the world by storm, there was simply the Kir: a humble, beautiful, perfectly balanced apéritif from the Burgundy region of France.

Named after the heroic priest-turned-mayor Félix Kir of Dijon, this two-ingredient drink combines a measure of crème de cassis with dry white Burgundy wine. It is served in every café, bistro, and private home in France as the default welcome drink, a symbol of French hospitality in its simplest and most gracious form. The tradition in Burgundy calls specifically for Aligoté wine, a variety that is crisp, high in acidity, and perfect for balancing the sweetness of the blackcurrant liqueur.

Ingredients:

0.5 oz crème de cassis
4 oz dry white Burgundy wine (Aligoté or a dry Chardonnay)
Optional: crème de mûre (blackberry) or crème de pêche (peach) instead of cassis

Instructions:

Chill a white wine glass or coupe.
Pour the crème de cassis into the glass first.
Top with the chilled white wine.
Do not stir; let the cassis naturally float and marble through the wine.
Serve immediately, ungarnished.

The Kir is deep garnet red marbling through pale gold wine, a drink that looks as beautiful as it tastes. Sip it before dinner with a few olives and some good conversation.

Old Pal

Dry, bitter, and bracingly confident, the Old Pal is a cocktail for women who know their own minds and are not looking for anything too sweet.

First mentioned in Harry MacElhone’s 1922 book ABC of Mixing Cocktails, where he credited the invention to Sparrow Robertson of the New York Herald, the Old Pal is essentially the drier sibling of the Boulevardier. Swapping sweet vermouth for dry vermouth transforms the profile entirely, creating something that is lean, angular, and undeniably sophisticated.

Ingredients:

1 oz Canadian whiskey or rye whiskey
1 oz Campari
1 oz dry vermouth
Ice cubes
Orange slice, for garnish

Instructions:

Combine whiskey, Campari, and dry vermouth in a mixing glass with ice.
Stir for 30 seconds until well chilled.
Strain into a chilled cocktail glass or over a large ice cube in a rocks glass.
Garnish with a thin orange slice.

The Old Pal is a pale, bittersweet amber drink with a pleasantly dry finish that lingers in all the right ways. It is the cocktail version of a perfectly tailored blazer: understated, assured, and effortlessly cool.

1789 Cocktail

Named for the year the Bastille was stormed, the 1789 Cocktail is a Parisian bartender’s love letter to French history, crafted entirely from French ingredients.

Lillet Blanc, the floral aromatized wine from just outside Bordeaux, meets Bonal Quina (a bitter French apéritif wine) and whiskey, rounded out by an orange peel garnish. It is complex yet approachable, bold yet refined. For full historical immersion, use a French whiskey like Bastille whiskey in your glass.

Ingredients:

1.5 oz French whiskey (such as Bastille) or rye whiskey
0.75 oz Lillet Blanc
0.75 oz Bonal Quina (or dry vermouth as a substitute)
Ice cubes
Orange peel, for garnish

Instructions:

Chill a martini glass thoroughly.
Combine whiskey, Lillet Blanc, and Bonal Quina in a mixing glass filled with ice.
Stir for 30 seconds until well chilled.
Strain into the chilled martini glass.
Express a wide strip of orange peel over the surface and perch it on the rim.

The 1789 is a pale amber cocktail with a deeply aromatic, herbal nose and a lingering, citrus-kissed finish. Toast la liberté and sip thoughtfully.

Monaco

The Monaco is France’s most beloved beer cocktail, a refreshing and lightly sweet drink that manages to be festive without being heavy. It is widely consumed across France for good reason: it is low in alcohol, full of color and personality, and incredibly easy to make.

The creation of the Monaco is credited to George Booth, who was inspired by the Snakebite, a mix of cider and beer. Its name comes from the red-and-white colors of the Monegasque flag, a visual reference to the grenadine that gives this drink its cheerful rosy hue.

Ingredients:

4 oz blond lager or pale beer
2 oz sparkling lemonade
1 oz grenadine syrup
Ice cubes
Lemon slice, for garnish

Instructions:

Fill a beer glass or a tall glass with a few ice cubes.
Pour in the grenadine first.
Add the sparkling lemonade.
Slowly top with beer, pouring down the side of the glass.
Stir very gently to combine the layers.
Garnish with a lemon slice.

The Monaco arrives as a gorgeous gradient from deep pink at the bottom to golden beer at the top. It is light, cheerful, and festive, the kind of drink that tastes like a French summer afternoon.

Earthquake (Tremblement de Terre)

Named for its seismic impact on the senses, the Earthquake is a cocktail that was said to be a personal favorite of the post-impressionist painter Henri de Toulouse-Lautrec. A man of legendary appetites and artistic genius, Toulouse-Lautrec reputedly mixed equal parts absinthe and cognac and called it an Earthquake, because that is precisely what it felt like.

This is not a drink for the faint of heart. It is powerful, aromatic, and deeply complex. The absinthe brings its characteristic anise and herbaceous depth, while the cognac grounds everything with warmth and vanilla-edged richness.

Ingredients:

1.5 oz absinthe
1.5 oz cognac (some recipes also add a splash of gin)
Ice cubes
A sugar lump or lime wheel, for garnish (optional)

Instructions:

Combine absinthe and cognac in a cocktail shaker filled with ice.
Shake vigorously for 15 seconds.
Strain into a chilled martini or brandy glass.
Garnish with a sugar lump on the rim or a thin lime wheel if desired.

The Earthquake is an intensely aromatic, pale golden-green cocktail that commands your complete attention. It is a drink for special occasions, for artistic conversations, and for moments when you want something truly unforgettable.

Lillet Spritz

Light, floral, and endlessly refreshing, the Lillet Spritz is the French answer to the Italian Aperol Spritz, and in many ways, it is even more beautiful.

Lillet Blanc is a uniquely French aromatized wine, made just outside Bordeaux, infused with fruits, herbs, and botanicals. It has been beloved by luminaries from Jackie Kennedy to James Bond himself, who famously ordered a Vesper Martini featuring Lillet in Casino Royale. The spritz version is lighter and more summery, a glass of sun-dappled elegance that is perfect for warm afternoons and long terrasse evenings.

Ingredients:

2 oz Lillet Blanc
3 oz sparkling water or tonic water
1 oz Champagne or prosecco (optional, for extra festivity)
Ice cubes
Fresh strawberry slices, lemon rounds, or fresh mint, for garnish

Instructions:

Fill a large wine glass with plenty of ice.
Pour in the Lillet Blanc.
Add the sparkling water or tonic.
Top with a splash of Champagne if using.
Stir very gently.
Garnish generously with fresh strawberries, lemon rounds, and mint sprigs.

The Lillet Spritz is a pale golden, gently floral drink that catches the light like liquid sunlight. It is the perfect drink for an outdoor brunch, an afternoon in the garden, or any moment that calls for something light and lovely.

Conclusion

French cocktails are not just drinks. They are an invitation to slow down, to savor, and to celebrate the art of being present with the people you love. From the legendary French 75 that carried soldiers through the First World War to the delicate floral charm of a Lillet Spritz on a warm afternoon, every one of these cocktails carries within it a story, a region, and a philosophy of pleasure that is uniquely, unmistakably French.

The beauty of French cocktails is that they meet you wherever you are. Some, like the Kir or the Monaco, ask very little of you in terms of skill or equipment. Others, like the Sidecar or the Boulevardier, reward the effort of a well-chilled glass and a confident shake. All of them, without exception, taste better when shared.

So pick your occasion, gather your ingredients, and raise a glass to the country that taught the world that drinking should always be an experience worth remembering. À votre santé, and happy mixing.

Sources: https://chesbrewco.com
Category: Cocktails

18 French Cocktails That Will Instantly Elevate Your Next Girls Night Updated 04/2026

The Art And Soul Of French Cocktails

18 Best French Cocktails List

French 75

Kir Royale

The Sidecar

Boulevardier

Mimosa

French Martini

Between The Sheets

Blue Lagoon

French Connection

Monkey Gland

Serendipity

Rose Cocktail

Kir

Old Pal

1789 Cocktail

Monaco

Earthquake (Tremblement de Terre)

Lillet Spritz

Conclusion

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