French Drinks

France is not only the country of wine, we also have other
popular drinks.
Pastis, Champagne and Cognac are the most famous

Pastis is the most popular aperitif in France. Aniseed flavoured aperitifs
(Pastis is made with anise, licorice and other aromatic plants) were
developped in South France (Marseille) after World War I, when Absinthe,
an alcool that was considered as too dangerous, was forbidden.
Paul Ricard launched in 1932 "the real Pastis from Marseille" and Pastis
became popular all over France. Surprisingly, average Pastis consumption
today is higher in Northern France regions that in South.
Average price of a 1 liter bottle of Pastis in France is around 15 Euros ($14)
and more than 80% of this price is in taxes.
Famous Pastis brands are Ricard, Pernod, Pastis 51, Duval, Casanis and Berger.

How to drink Pastis ?
Although many people, including in bars and cafes serve Pastis and then
add water and ice, the "official" way is to put water first. 1 volume of Pastis
for 5 volumes of water is the traditional proportion but if you want it more
refreshing, you can add up to 10 volumes of water.

Pastis is popular abroad and in some countries is served in a way that would
horrify the French "purists".
In France "le "perroquet" and "la tomate" are 2 famous Pastis cocktails :
Un perroquet : pastis, mint sirup, water.
Une tomate : pastis, grenadine sirup, water.

Pastis is also used in several fish, meat or dessert recipes.

Le Champagne : a drink for special occasions

Champagne can only be produced in a defined area of east France
(Champagne region is near the city of Reims). More than 250 Million bottles
are produced in France each year, including 60% for Fench market and 40%
for export (therefore consumption in France totals 2.5 bottles per inhabitant
per year…).
Famous Champagne producers are Bollinger, Dom Pérignon, Krug,
Laurent-Perrier, Moët et Chandon, Pommery, Taittinger, Veuve Clicquot…

How to serve Champagne ?
Champagne has to be served fresh (6 to 9° C) but not on ice.
To refresh Champagne, you can either use a Champagne bucket
(very efficient and distinguished) or leave it on fridge
2 to 3 hours before serving it. You can also leave a bottle in fridge several
weeks. It is better to open the bottle silently, do not fly out the cork.
This is less fun but it preserves bubbles and avoids wasting liquid.
In order to preserve taste and bubbles, you should serve champagne
in champagne flutes - ideally in crystal - rather than in champagne cups.
Feel it half full (5 to 8 glasses with a normal bottle).

How to drink Champagne
Champagne is often served with dessert, although it is not the best time
to appreciate it, as it comes after wines and several courses.
You can also have Champagne as aperitif.
You can also prepare a champagne dinner specially with poultry (chicken,
turkey) or white meat (pork, veal).

The various bottles of Champagne
The normal bottle of champagne is 75 centiliters but there are several
other size for champagne bottles including :
le magnum (1.5 liter, 2 normal bottles)
le jeroboam (3 liters, 4 normal bottles)
le mathusalem (6 liters, 8 normal bottles)
le salmanazar (9 liters 12 normal bottles)
le balthazar (12 liters 16 normal bottles)
le nabuchodonosor (15 liters, 20 normal bottles)