Olivier

From Cocktails a L’Américaine by Zac Overman, L’Oursin, Seattle

Last year I had the good fortune of connecting with Zac Overman, who sent me a copy of Cocktails a L’Américaine, a compilation of L’Oursin’s house cocktails. The book is full of complex drinks rooted in American mixology that utilize the best of French and alpine spirits, wines, and liqueurs. But because of our August theme, I chose to feature this elegant bitter highball, which showcases the style of French drinking we’re celebrating this month. It’s named after the Corsican cheesemonger who supplies L’Oursin.

INGREDIENTS

1½ oz. rouge quinquina wine (preferably Cap Corse Rouge)
3 oz. good-quality tonic (preferably Fever-Tree)
Mint bouquet, for garnish

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ABV LEVEL

Into a chilled rocks glass filled with ice, pour the wine and tonic. Stir to combine. Garnish with a mint spring.

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PAIR WITH

Oil-cured black olives and a firm, nutty cheese. Zac wrote this exact pairing into the drink recipe itself -- you’d do well to honor it!