Name: French Maid
Total time: 4 min
Cuisine: Cocktail
Ingredients: 3 slice Cucumber (fresh); 8 fresh Mint leaves; 45 ml Cognac (brandy); 15 ml Falernum liqueur; 22.5 ml Lime juice; 10 ml Sugar syrup (2:1); 30 ml Ginger beer

Serve in a Collins glass

Ingredients:
3 slice	Cucumber (fresh)
8 fresh	Mint leaves
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Difford's Falernum liqueur
³⁄₄ oz	Lime juice (freshly squeezed)
¹⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 oz	Thomas Henry Ginger Beer

Read about cocktail measures and measuring

Garnish: Mint sprig speared cucumber slice

How to make:

MUDDLE cucumber in base of shaker. Add next 5 ingredients, SHAKE with ice and fine strain into ice-filled glass. TOP with ginger beer.

Review:

As Jim Meehan said when he gave us this recipe, "This hybrid of Audrey Saunders Gin Gin Mule substitutes cognac for gin and adds falernum and cucumber. Milk & Honey barman Sam Ross has a similar drink made with Bourbon dubbed the Kentucky Maid: consider this her spicy French sister."

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History:

Created in autumn 2007 by Jim Meehan at PDT, New York, USA for an art gallery opening hosted by John Pellaton of Hine Cognac.

More cocktails by Jim Meehan

More Contemporary classic cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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G. M. Genovese

16th May 2022 at 22:44

You had me at cucumber and mint... A well-rounded flavor profile... Each ingredient provides subtle shading to the decidedly grapey (Godet VS), ginger-tinged (Fever Tree), melon-menthol showcase... Going into the rotation. (16 May 2022, 6:43p)