Pour Vous

calvados, violette, aperol, zest. by lindsay: "the title of a very famous french film called contempt. that's going to pair really well with cheese. it's funky but floral and has a nice mouthfeel to it. that one i love."

lillet, campari, lemon, grapefruit, curacao

french vermouth, maraschino, bitters. by lindsay: "i was reading about french drinking culture and it's really common to take a vermouth base and just mix it with bitters. so i wanted to embody that but add just one more ingredient to make it more palatable for americans."

lemon, blue curacao, beer. this is essentially a daisy made with duvel moortgat, a pilsner-y ale. "it's a fun poke at clubby stuff," said dave, as in france, clubbers usually ask for blue curacao in their beer.

vodka, aperol, bitters, citrus, orgeat, strawberry, bubbles. based on a bellini. "it's a drink that they serve in a place called le baron in paris that's owned by the guys who own la beatrice and smoke and mirrors now. and it's just a really sexy place and the only cocktail they really serve is just strawberry puree and champagne. we wanted to one-up that a little bit so we took it in a different direction. but i think it comes across kind of like a balsamic strawberry kind of dessert with champagne," said dave.

rye, lemon, bitters, pastis, evaporated cane. by devon: "it's just basically a lengthening of a classic sazerac so it's almost like a sazerac sour."

armagnac, pear, eau de vie, citrus, bitters, atomized canella. "we hit it with a little housemade canella so you get this really nice cinnamon nose and then it's like this warm air kind of thing," said dave.

calvados, bourbon, passionfruit, lemon, pomegranate, absinthe rinse. by adrian: "it's tart and refreshing, yet earthy." it's a twist on an old french classic cocktail, the avenue.

lillet, framboise, lime, pineapple, rosewater. by adrian: "it's a beautiful girly drink served over crushed ice with a rose petal. the ladies are going crazy for it. it is delicious."

calvados, cognac, demerara, bitters, zest

pastis, benedictine, egg

vodka, st. germain, fernet jelinek, lemon. by devon: "it actually doesn't sound good when you read the ingredients but when you taste it, it's friggin' awesome."

cognac, fernet branca, maraschino, pomegranate, bitters. by adrian.

gin, peach, citrus, ginger, jamaican rum, soda water

cognac, branca menta. a stinger cocktail. "if your grandpa was french, he would be sipping this while tossing bocce around the backyard," said dave.

pastis, vodka, orgeat, bubbles, bitters

rhum, lime, coconut, falernum, vadouvan curry, bitters

bonal, lime, curacao, thai basil, cucumber. by devon. bonal is made out of gentian root which is used in a lot of bitters.

gin, floc de gascogne, lemon, orgeat, bitters. a nod to l.a., this is "an amalgamation of the corpse reviver no. 2 and a beachcomber," said dave.

armagnac, framboise, rhubarb, umami. copies japanese flavors.

rhum, lime, e3 living algae, fresca, salt, evaporated cane. based on a daiquiri.

poire eau de vie, carrot, lemon, velay jaune, ginger. by lindsay: "i was working on a carrot juice with yellow chartreuse drink at pdt and i never finished it. and when it came to recipe development, pablo brought in celery juice and carrot juice and apple juice so i was like ?oh, i should try and finish it.' and it just came out really well."

unaged brandy, coca, benedictine, lime, pineapple, maca. based on a pisco punch.

velay jaune, blackberry, mint, lime.

cognac, ruby port, barbados rum, orgeat, lemon, blueberries, egg whites, probiotic. by lindsay: "it's kind of like having a yogurt. it's delicious." "to mimic that bready taste of the granola, we do just a touch of overproof rum which brings in that buttery, malty flavor," said dave.