Featured in Chefs de France
Cafes et Digestifs
Coffee with Grand Marnier and whipped cream
- 1 part Grand Marnier, 3 parts good coffee, top with whipped cream
Coffee with a blend of Benedictine and Cognac with whipped cream
Benedictine is a spiced/herbed Cognac - I'm betting Disney wanted to stress this was a coffee drink with Cognac and added the word just for emphasis
- 1 part Benedictine, 3 parts good coffee, top with whipped cream
Coctail des Chefs - Blanc de Blanc sparkling wine with black currant
Kir au Cassis - white wine with black currant
Kir Royal - champagne with black currant
Vermouth Cassis - vermouth with black currant
- The above are all variations of the same cocktail - 1 part creme de cassis, 4 parts wine or champagne or vermouth
- simple to make yet complex in flavor and delicious. Good as is, but, I highly suggest upgrading from creme de cassis to Chambord for a MUCH better cocktail. How can you go wrong with Chambord?
Anise apertif with water over ice
- 3 parts Pernod, 1 part water. Pour gently, DON'T stir and serve immediately.
- Pernod turns from clear to a cloudy opaque when mixed with water. Allow the guest to stir for the effect to happen in front of them.
Featured at the Drink Stand
Grand Marnier & Grey Goose Orange Slush
- 1 part Grand Marnier, 1 part Grey Goose Vodka, 2 parts sweet and sour mix, 1 part simple syrup. Blend with ice to create your frozen cocktail. Sorry, you'll have to add orange food coloring if you want it orange, just like they do at Epcot.
Grey Goose Citron Lemonade Slush
- 2 parts Grey Goose Citron (or other) citrus vodka, 2 parts sweet and sour mix, 1 part simple syrup. Blend with ice.