Yes, I know I’m long overdue for a Parsian recap. Je suis désolée. Summer and unemployment got the best of me. But, I promise to have a full Paris Flea post or two in the next month or so…where I went, what I bought, and what I wish I would have known. But until then, I hope this bordello inspired boozy beverage will tide you over.

RECIPE AFTER THE JUMP…

When I want to travel back in time to the Spring days I spent in Paris with The Boy…this is my cocktail of choice. I light my Maison Souquet candle with its exotic scent of tobacco, rose and lavender…listen to some musique francaise, amour fou.

While visiting Paris, we rested our heads at Maison Souquet — a boutique hotel with a hidden bar and colorful past. As a former brothel during the Belle Epoque, the atmosphere is over the top opulent. We arrived on a cold, rainy afternoon.

After unpacking, the Boy and I headed down to partake in an aperitif in the boudoir ambience. With a, “Bonjour Monsieur”, I was handed a cocktail menu with a list of devilishly delicious sounding concoctions. The first two listed under Les Belles Horizontales caught my eye — because when champagne is involved…well, plus ça change. I settled on Elisa…an elixir of vanilla vodka, Lillet, passion fruit and champagne float.

Before I go any further, I can’t tell you how many times I have been asked, “What in the world is Lillet?” In short, it’s an aromatised wine. This recipe calls for Lillet Blanc. If you’ve tried my Orange Blossom cocktail, then you might already have it on hand. And please don’t confused the Blanc with the Lillet Rosé from the Champagne Smash cocktail. There is an obvious difference in taste. Trust me.

Although my recipe is not quite Maison Souquet perfection, after some trial and error, it’s pretty darn close. I hope you enjoy it as much as I do.

YIELDS 1 SERVING

INGREDIENTS

• Double jigger Vanilla Vodka
• Double jigger Lillet Blanc
• Double jigger Passion Fruit Puree 
• Champagne
• Ice
• Mint or passion fruit to garnish

INSTRUCTIONS
• In a shaker, mix ice, vodka, Lillet and puree.
• Shake for 15-20 seconds or so to get it good and cold.
• Fill glass with a bit of crushed ice and strain shaker contents into glass.
• Top with champagne.
• Garnish with mint or passion fruit.
• Tchin! Tchin!