French Maid

I’ve been on a ginger beer kick lately. One ginger beer cocktail tends to lead to another, especially when you buy it in a large bottle or six-pack. Loathe to let a mixer go to waste, I was flipping through The PDT Cocktail Book and came across the French Maid. I was a bit skeptical about mixing my nice Cognac with a can of Goslings, but I’m glad I did. Herbal and sweet with a hint of spice, this cocktail is delicious and incredibly refreshing. There’s something beautiful about the way the flavors work together. I think you need the Cognac to really make it perfect. You could certainly use whiskey or rum and probably still make a darn good drink, but it wouldn’t have the delicate sophistication of the French Maid.

I think this is the first cocktail I’ve written about that uses Velvet Falernum (pronounced fah-LEHR-num, if you were wondering). This is a spiced syrup that is most often used in Caribbean-style cocktails and tiki drinks. It has flavors of almond, citrus, cloves, and other spices. The taste is fairly subtle, especially when mixed with other ingredients, but it really adds an extra depth of flavor to a cocktail. Interestingly, you can buy alcoholic or non-alcoholic versions. The non-alcoholic sort is basically a flavored syrup. Fee Brothers makes one that should be pretty easy to find. But the variety I see used most often is John D. Taylor’s Velvet Falernum. It’s basically a very low-proof rum infused with sugar and spices, made in Barbados.

History: Jim Meehan created this cocktail in 2008. It’s based on the Kentucky Maid, which uses bourbon and foregoes the Falernum.

French Maid

1.5 oz. Cognac
3/4 oz. lime juice
1/2 oz. simple syrup
1/4 oz. Velvet Falernum
1 oz. ginger beer
4 cucumber slices, 1 reserved for garnish
4-6 mint leaves, plus a sprig for garnish

Muddle cucumber, mint, and simple syrup in the bottom of a shaker. Add Cognac, lime juice, Velvet Falernum, and ice. Shake until chilled. Strain into a rocks glass filled with ice. Top with ginger beer and stir gently. Garnish with a cucumber slice and a sprig of mint.

Recipe adapted from The PDT Cocktail Book.