Multi-award-winning Parisian cocktail bar Le Syndicat will unveil its new menu, Sang Neuf (“New Blood”), on 14th November 2026. Sang Neuf, an expression that signifies a new beginning, is the latest chapter in the bar’s continued mission to champion French craftsmanship yet with a fresh contemporary lens. To reflect this injection of renewed vitality, the menu will introduce “spirit-free” counterparts of its signature cocktails, modern functional ingredients, small tasting formats and a three-course cocktail flight.
The launch, which coincides with Le Syndicat’s 12th anniversary, has been an opportunity for the bar’s team to reflect on its journey and bring its ethos into a new era by looking ahead at the next generation of drinking culture. The team, led by founder, Romain Le Mouëllic, and bar manager, Ferdinand Guizetti, has developed the menu with the aim to be accessible, approachable and adaptable.
Le Mouëllic says of the launch, “When Le Syndicat opened, it was about getting people to look differently at French spirits. Over ten years later, that’s still exactly what we’re doing. The tools have changed, the techniques have evolved, but the intention hasn’t. We still want someone to leave thinking, “I had no idea French spirits could taste like that.”
Sang Neuf is split into five sections; Sang Clair, Sang Fort, Sang Classique, Short Bevs and Sang Pur. The aim is to unify drinking styles, not divide them, with alcoholic and non-alcoholic, and heritage and innovation all on the same table. The cocktails are also offered in both 2cl and 4cl formats to invite guests to be curious and explore.
Sang Clair’s section sees the first time Le Syndicat’s cocktails have a “spirit-free” twin. The team has worked with fermentation, teas, acids, molecules and different textures to create drinks that feel complete rather than an afterthought and are built with the same care, structure, and intention as their alcoholic counterparts.
Sang Clair highlights include Sonic Sour, inspired by the two worlds of citrus craft; the tradition of handpicked southern French citrus and modern techniques of extraction and homogenisation. The use of Anaë Gin de Charente, Cointreau L’Unique, hybrid citrus confit, Normandy whey and lemon cream has resulted in a cocktail that is bright, tart and velvety. Its “spirit-free” counterpart uses a wild verbena extraction in place of gin and Cointreau.
Pickle-Ball rebuilds the old-school pickleback as a refreshing highball, inspired by the French apéritif culture. Orchard apple, St-Germain and Three Cents Pickle Soda turn something usually short into a serve that is long, crisp and savoury, finished with a vivid green garnish made entirely from the drink’s own trimmings. Its “spirit-free” counterpart swaps in JNPR N°2 and Granny Smith apple.
The Brew sits between beer, cider and a cocktail, inspired by old-school brewing traditions and the informal rhythm of Paris’s side streets. Made using Vieille Prune de Souillac, Parisian purple shiso, bell pepper spirit, wheat ferment and CBD oil to create a serve that is tropical, malty and juicy, poured part in the glass and part in a custom-labelled can. Its “spirit-free” counterpart uses a prune cordial and Cute & Sober Raspberry. The addition of CBD adds another layer as a nod to a generation that drinks differently.
Sang Fort is home to the menu’s stronger signatures. Highlights include Tea Punch, a nod to old French gatherings where punch was about passing something around the table. A blend of Savanna Lontan, Antik Yelo Rhum Marseillais, cinnamon-spiced honey, chamomile tea and kumquat makes a sharing serve that is boozy, bold and grassy. It can be ordered hot or cold: warming and spiced when heated, brighter and more citrus-led when chilled.
Pineau Colada is the meeting of old French vineyard tradition and contemporary wellness culture. The cocktail is made using Pineau des Charentes, Rémy Martin VSOP and Savanna Intense, white chocolate, pineapple and coconut MCT and topped with an edible white chocolate rose for a creamy, indulgent flavour profile. The coconut MCT reflects a shift in how people enjoy decadence today: pleasure is still central, but framed through balance, energy and awareness.
Meloné reinterprets Chardonnay winemaking as a “melon wine”. The use of Brenne Single Malt, Breton brown butter, jasmine Chardonnay, cantaloupe and probiotics has resulted in a cocktail that is floral, rounded and silky, served over a diamond-cut ice core that slowly melts into the drink.
Sang Classique rebuilds six classics around French spirits. The Old Fashioned is made with Bellevoye Bleu, Vulson rye eau-de-vie and tamari, the Marguerite with Blanche d’Armagnac and Baccae jalapeño distillate, and the Espresso Martini with Grey Goose, Blanche d’Armagnac and miso.
Short Bevs presents three smaller serves for guests after a short taste, not a full glass, and can be ordered individually or as a flight of three. Frosé is a pink apéritif of Miraval Rosé, Anaë Gin de Charente and Alsatian raspberry; Pop & Co combines Bresse popcorn liqueur, Breton brown butter, Brenne Single Malt and Syrah; and Chromatix is a nutty, glacial mix of vin jaune, Alpine ice wine and wild absinthe.
Sang Pur is Le Syndicat’s French spirits list, organised by raw material, from grape and apple to grain, herbs and sugarcane. Every spirit is poured in both 2cl and 4cl measures, so guests can explore rare bottlings without committing to a full measure, with French beers, ciders and wines alongside.
To further encourage exploration Le Syndicat is debuting its three-course cocktail flight which is designed as a guided progression through the menu. This is available as a pre-booked experience with optional snack pairings.