In the early 1920s, the Monkey Gland - half gin, half orange juice and a splash each of Pernod and grenadine - was the most popular cocktail in Paris. The creation was named after the sidecar in which the bartender had been addled.Īfter the war, the Sidecar gradually gained momentum in the city of its birth. Woon ordered cognac, his friend ordered Cointreau, and the woozy barman accidentally mixed them. John, the bartender at a bistro called Henri's, staggered into work late and bleeding after a motorcycle accident. A competing tale came from travel and society writer Basil Woon, who claimed to be present when the first Sidecar was born. The location of this conception is alternately given as the bar at the Paris Ritz or that other Parisian institution, Harry's New York Bar. The standard creation myth for the Sidecar is that it was first concocted in World War I for an officer just arrived in Paris from the front, having ridden all the way in a motorcycle sidecar. So when a couple of bloodlusty killers from the provinces of England's north step inside for a drink after a murder, the one called Culley ever so politely says, 'I'll have a sidecar, thanks.' Auden in 1928's 'Paid on Both Sides.' The poem-play is a mash-up, its energy generated by jarring juxtapositions. To learn more about this second French ritual, you can browse our Digestif drinks section.The elegance of the Sidecar was put to use by W.H. Such consistent and long aperitifs - called Aperitifs Dinatoires - are considered to be like little 'buffets', served as a starter or clearly a whole meal!īut it has to be mentioned that French people have also a convivial food tradition to end off a rich meal! Tasty local eaux de vie and liqueurs are indeed often enjoyed as Digestifs - meaning they 'stimulate the digestion' - with (or after) a cup of coffee. But nowadays, this favoured moment often includes a greater choice of finger food, from savoury snacks to refined canapés and delicate petits fours. The original 'Aperitif a la Française' (French-style aperitif) consists in a simple combination of light drinks and appetizers, brief introduction to the dinner. In the North West of France, you will be able to enjoy some delicate apple and pear specialities (like the famous Cider) whilst in the East, the Champagne and the beer remain the most popular aperitif drinks. Many flavoured wines ( Truffle, Walnut, Raspberry and even Dandelion wines!) account for regional aperitifs, especially in the French regions producing rich fruits like Midi Pyrenees (producer of the renowned Armagnac) and Aquitaine. The French aperitif can also include well-known liqueurs and cocktails: strong alcohols such as Whisky and Bourbon, Suze, Pastis and Ricard, Porto, Martini and cocktails like Punch and Sangria. Indeed, every region of France has its own aperitifs, foremost made from the local alcohols and products. Santé! is another usual wish you can say, echoing the Spanish Salud!, which means you wish your guests will be healthy.ĭepending on the region of France and family traditions, the aperitif moment is generally between 6.30pm and 8.30pm - but for some friendly parties, it can last longer than the dinner itself! Some foodies like sipping a glass of French white wine when other bons vivants prefer a local alcohol like the Pastis from the Provencal region, the Picon (served with beer) from the North East of France, the Pineau des Charentes from Poitou Charentes, the Trouspinette from Vendée or the Floc de Gascogne, a blend of wine and Armagnac liqueur from Gascony. The French food traditions suggest that guests clink glasses or offer a toast during the Aperitif, complemented with a friendly Tchin Tchin! (the equivalent of the British 'Cheers'). The Apéritif moment is now still considered as being a perfect, convivial pre-dinner time to relax and socialise.Īnd we must admit that this French custom is renowned worldwide - and more and more adopted abroad! French gourmets have been drinking a refreshing - generally alcoholic - drink before a meal for a very long time now.Īs the etymology of the word suggests, the Aperitif (deriving from the Latin verb 'aperire' which means to open) was originally enjoyed just before a meal in order to whet the appetite and was traditionally served with some appetizers or light snacks like olives, savoury cakes, peanuts or crackers. The Aperitif is without any doubt a typical French habit and has become a favoured moment in France! More common at family or friend gatherings, this ritual is also widely followed at restaurants today. The very word of 'Aperitif' actually designates both the drink and the convivial moment before a meal. French people like to sip some cocktail, fruit juice or alcohol drink, especially before dinner, when inviting relatives or friends. In France, the traditional Apéritif is a real friendly ritual.

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