Dizzy Recap: The 2013 French Spirits Soiree!

Photo by David Stewart.

On Saturday, July 13, a sold-out crowd of more than 300 guests filled Astor Center for The French Spirits Soiree, a lively walk-around tasting featuring more than a dozen fine French spirits in celebration of Bastille Eve. More than 5,000 cocktails were served to the thirsty and attractive crowd, many of whom dressed for the summer garden theme. First held in April of 2011, this year the soiree was moved to Bastille weekend to give New Yorkers an alternative to the city’s traditionally wine-heavy celebrations. Not that there’s anything wrong with wine, of course, but with such a range of Gallic spirits now on the market, why not enjoy refreshing tipples while toasting France’s independence?

Guests enjoyed cocktails and punches made with Lillet, Ricard Pastis, G’Vine Gin, Suze, Excellia Tequila, June Liqueur, Pernod Absinthe, Rhum Clement, Boulard Calvados, Salers Aperitif, Bastille 1789 Whisky, Tariquet Armagnac, Dolin Genepy des Alpes, Byrrh Grand Quinquina, OR-G, Belle de Brillet, Merlet Spirits, Grosperrin VSOP Petit Champagne Cognac, and Armagnac Castarède. Guests also sipped Perrier sparkling water and dined on French cheese, crudites, Canelé by Céline and canapes by Cantine Parisienne. The Love Show gave a jaw-dropping can-can performance, live artists Jason Martinez and Dana Kotler drew and painted for guests, and DJ Tomas Moves played French house music throughout the night. Media partners included Urban Daddy, Wine Enthusiast, and Time Out New York.

Here are a few recipes from the night, for more recipes and information, please visit spiritssoiree.com:

LILLET ROSE® GRAPEFRUIT SPRITZER
1 part Lillet® Rose
Sparkling Grapefruit Perrier
Fresh berries
Grapefruit slice
Pour Lillet® in a wine glass. Add fresh berries and ice. Top with soda. Garnish with a grapefruit slice.

VINEYARD PUNCH
3 C. G’Vine Floraison
1 C. Fresh lemon juice
½ C. Raspberry syrup
¼ C. Suze
¼ C. Esprit de June
¼ C. Orange juice
½ C. Pineapple juice
10-12 dashes Tiki Bitters
Orange slices
Edible flowers
Lemon slices

CREOLE SIDECAR
2 oz. Rhum Clément V.S.O.P. Rhum
1 oz. Rhum Clément Créole Shrubb
¾ oz. fresh lemon juice
Shake ingredients in a tin with ice, strain into a chilled cocktail glass with a partially sugared rim and garnish with a lemon twist.

A special thanks to: Damien Good, Adam Albert, Adam Aleksander, Dani Shanberg, Emily Elliott, Chris Pineda, Erin Parks, Julie Wallack, Jason Martinez, Dana Kotler, Lateef Judge, Clay Williams, David Stewart, Uber, and Astor Center.

Stay tuned to The Dizzy Fizz on Facebook for future events. Merci!