Cocktails in Paris – La fin de la sécheresse

Order a Martini in France and God only knows what you’ll get. The only certainty is that it will not have 8 parts gin to 1 part dry vermouth. Over the years when traveling to France, I can content myself with excellent glasses of wine, champagne and even the beer is quite good. But sometimes after a few days I just need something more.

Which is why I’m thrilled to find that there is a small but growing cocktail bar scene in Paris. Applying the skills and talent you might expect to find in the center of the culinary universe–Paris might start to become a destination for those seeking a creative and well mixed drink.

I dropped by Glass, 7 rue Frochot, and took in a “Forty-Niner,” served highball with rye, floral honey, thyme serpolet (a stronger than average thyme), lime and gingerale. Then followed up with the best Manhattan I’ve ever had. I will certainly go back for more Forty-Niners when I have the chance.

And more Manhattans.

Inside Glass is dark, simple, like the entry which you could easily walk past if not for Google Street views. It’s the Pigalle, after all, so you don’t want to walk through any random, nondescript doorway. A friend describes it as a bit dive feeling. It’s basic and mostly flat black inside, and unlike some genuine dives, you don’t need to fear that your clothes will pick up mysterious stains when you sit down. And, you can actually carry on a conversation without yelling over full volume bump, bump, bump electronica.

Next stop was the Experimental Cocktail Club, 37 rue Saint Sauveur. The same friend shared that this is where craft cocktails first arrived in Paris. Well, not counting Harry’s Bar–but I won’t go there….

It was Bollywood night, so the Experimental team were dressed in lehengas and pajamas, as were some of the guests. A big guy who looked like a bouncer stopped us at the door, and I thought the night would end early–but he was simply explaining they had a special menu tonight of indian styled drinks. My subconscious called for something with gin and coriander and sure enough they had something. I wish I kept a copy of the menu–but I guess my organizational faculties were a bit diluted after an evening of outstanding and creatively mixed drinks.