Duck ramen. (Duck broth, dashi stock, shio tare, marinated Duck breast, carmalized negi, raw negi, garlic confit, Duck fat aromatic oil, pickled celery, buckwheat noodles) submitted by /u/TheWindFish622 [link] [comments]

A highlight of writing Drinking French was getting to meet, and highlight, some of my favorite creative people in Paris, and in France, who are part of the cocktail scene, which has rapidly expanded over the years, turning Paris into one of the world’s most exciting cocktail destinations.

Franck was one of the heroes in Drinking French, and as you can see in the video, there are more pictures of him in my book…than of me.

Get Cravan: Recipes From Paris

After working in an art gallery in Paris, Franck went on to work at the highly celebrated restaurant, Le Châteaubriand, where chef Inaki Aizpitarte was invigorating, and shaking up, the world of French cuisine. Franck saw how the world of cocktails was changing outside of France, and decided to delve into cocktails as well, creating cocktails that leaned into French spirits and ingredients.

In his book, art, film, and Franck’s distinctive style intersect with his expertly made cocktails, which are deceptively simple. Most are careful revisions of classics such as the Tunnel, a reimagined Negroni served in a coupe glass. And his Yellow cocktail is a masterful mixture of Yellow Chartreuse, gin, lemon juice, and Suze gentian liqueur. (It’s one of my top three favorite cocktails of all time.)

Cravan Paris website

What began as an extraordinarily charming (twenty-seat!) café tucked into a magnificent Hector Guimard Art Deco building, Cravan has extended to a four-story building in the heart of the Saint-Germain-des-Prés, where Franck invited me to stop by for a French 75 on a warm summer afternoon. It was cool perfection in a glass.

À santé!

French 75

Adapted from Cravan: Cocktails and More, Recipes from Paris

One cocktail

To make his interpretation of the French 75, Franck infuses London dry gin with agastache, known in English as dried anise hyssop. I’ve included the recipe for the infusion and the simple syrup after the cocktail recipe.

1 ounce (30ml) anise hyssop-infused London dry gin
1/2 ounce (15ml) simple syrup
1/2 ounce (15ml) freshly squeezed lemon juice
1 dash of absinthe
Lemon twist
Brut (dry) champagne

Combine the gin, simple syrup, lemon juice, absinthe, and lemon twist in a cocktail shaker. Fill three-quarters full with ice. Cover and shake vigorously for two seconds. Double strain the mixture into a chilled coupe glass.

Top with champagne and serve.

-To make the anise hyssop-infused gin, mix 1 3/4 teaspoons (5g) dried anise hyssop flowers with 24 ounces (700g) London dry gin. Cover, shake gently, and refrigerate for 24 hours. Strain, then filter the gin through a premoistened paper filter, such as a coffee filter. Store refrigerated.

Dried anise hyssop, which is different than anise, can be found at herbalists and well-stocked natural food stores. A few places to get it online: Reverie Farm, The Herb Loft, and Etsy. I’ve not tried the cocktail without the infused gin but you could give it a go with uninfused London dry gin.

-To make the simple syrup, heat 3 ounces (90g) sugar with 3 ounces (90g) water over low heat, stirring until the sugar is dissolved. Refrigerate until thoroughly chilled.

-A dash of absinthe adds a little je ne sais quoi to cocktails. Pastis and anisette have a similar flavor profile and you could use one of those, sparingly.

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