Paris Cocktail Talk: July Ep. on WRP - Cocktail Journalism with Aurélie Duboé

Cocktail Journalism in France with Alambic contributor Aurélie Duboé

 

In this month’s episode, we talk to Aurélie Duboé about the state of cocktail journalism in France and how she researches and crafts a story. She shares her take on the French perception of cocktails and how they rate alongside wine, beer, and other spirits. Aurélie gives her take on how bar culture in France differs from other countries, especially in Asia where she previously spent much time drinking cocktails. Finally she recommends some of her favorite bars for cocktails in Paris.

 

About our Cocktail Journalism in France episode guest: Aurélie Duboé

 

Aurélie lived in Malaysia for 10 years, where she discovered the world of cocktails while searching for hidden bars for an Australian magazine. She then wrote for a local magazine and judged several competitions. Now in Paris, Aurélie continues to write about drinks... or vice versa, and occasionally travels for Alambic magazine.

 

Products, places, and people mentioned in our Cocktail Journalism in France episode

 

Aurélie's Cocktails in Paris Instagram

Alambic online magazine

Barmag.fr

BARNEWS

Whisky Mag

Rumporter

 

Paris Cocktail Bars mentioned in the episode:

 

Dirty Dick

Castor Club

Danico

Candelaria

CopperBay

Sherry Butt

Classique

Sister Midnight

Bar Nouveau

Mesures

Lulu White (now closed)

 

Cocktails of the Month for Cocktail Journalism in France Episode: Paloma

 

Paloma

 

45 ml (1.5 oz) Tequila

15 ml (½ oz) fresh squeeze lime juice

Grapefruit soda

Optional: rim the glass with sal de gusano (worm salt) or other salt

Add tequila and lime juice to a tall glass over ice.

Top with grapefruit soda.

If you can’t find grapefruit soda (sometimes the case in France), Aurélie provides this “fake” paloma recipe which was created by Milk and Honey London barman Manuel Alvarez

 

5ml Campari

45 ml tequila

17.5 lime juice

15 ml sugar syrup

50 top with soda water

 

Optional: rim the glass with sal de gusano or other salt

Add all ingredients except soda water to a tall glass over ice.

Top with soda water. 

 

As with any cocktail you can adjust the above proportions to suit your taste if you want it sweeter, more sour, or lower alcohol!

 

Big thanks to…

 

Aurélie Duboé

World Radio Paris for editing and production

Son Little for the music we use

and YOU for tuning in, downloading and listening!

 

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Join the Conversation about Cocktail Journalism in France and general bar culture:

• Do you have a favorite French cocktail magazine or site? Share your thoughts with us on social media using #ParisCocktailTalk and/or tagging in your favorite French cocktail writers, sites, or magazines
• Follow 52Martinis on Instagram and Facebook for the latest updates on Paris cocktails, trends and traditions of drinking in France, and tips for the best bars to drink around the world. 
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Please drink responsibly.