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How to Make the City of Light

A little snippet from David Lebovitz’s new book, Drinking French about this most French of French cocktails, the City of Light!

“This cocktail was conceived by Christiaan Röllich, the head bartender at Lucques restaurant in Los Angeles, who came up with it when the restaurant hosted a dinner while I was on tour for my book My Paris Kitchen. I packed three events into one hectic day, and I can’t tell you how relieved I was when someone pressed one of these into my hand as soon as I arrived and said, “Here, drink this.”

Christiaan makes his own orange cordial but recommends Cointreau as a replacement, and Dolin for the vermouth. He also uses dry prosecco, which you’re welcome to try, but if you want to keep it strictly French, sparkling crémant is another way to go.”

If you want to hear the story of Drinking French, then listen to David on Lush Life Podcast.

Photo by Ed Anderson!

City of Light by David Lebovitz, Drinking French

The City of Light

Indulge in the sophisticated allure of The City of Light cocktail by David Lebovitz. Immerse your senses in this exquisite blend of flavors, a true Parisian delight. Photo by Ed Anderson!
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Cook Time 5 minutes
Total Time 5 minutes
Course Cocktails
Cuisine American, French
Servings 1
Calories 254 kcal


  • ounces dry vermouth
  • 1 ounce Lillet blanc or Vin d’Orange
  • 1 ounce Cointreau
  • 1 ounce dry prosecco or crémant
  • Garnish: Half a lemon wheel, half an orange wheel, and 2 thin slices of cucumber


  • Lay the garnishes in the bottom of a footed goblet or large wine glass.
  • Add the vermouth, Lillet, and Cointreau.
  • Fill the glass two-thirds full with ice, stir briefly, and top off with the prosecco.


Serving: 1gCalories: 254kcalCarbohydrates: 27gProtein: 2gSodium: 15mgFiber: 3gSugar: 14g
Keyword The City of Light cocktail
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