In the heart of the 9th arrondissement of Paris, Classique cocktail bar has unveiled the second edition of its wine-based cocktail menu. Dubbed “Cépages 2,” this new menu, launched in February 2025, revisits twelve classic cocktails using innovative techniques and, always, a touch of wine. The concept first debuted in early 2024 and is now making a return.
“This menu has been incredibly well received. Our guests were pleasantly surprised to find wine incorporated into cocktails,” says Alex Baumgarten, bar manager at Classique, located between Pigalle and Montmartre.
Sour
Sour
A menu that requires extensive preparation behind the scenes, as illustrated by the Sour, made with grenache (Cap Mattei Grande Réserve Rouge, grenache cordial, red tea, beet caramel, Sirène Rosso Italian amaro, lime, cacao bitters, and mint). The red tea is infused with grenache-based red wine, giving the drink a deep beet-red hue with an intriguing pink foam. On the palate, the drink opens with a fresh minty note, followed by a soft, silky texture. It offers plenty of brightness, with a hint of sweetness lingering at the finish.
Collins
Collins
A long, refreshing drink with notes of pear, toasted buckwheat, and a slight acidity, the Collins is served carbonated: muscadet infused with sobacha, pear cream, malted barley tea, pear syrup, and ABC aperitif by Christian Drouin. The aroma is dominated by pear, with an oleo-saccharum acting as the sweetening agent. The tea plays a prominent role in the tasting, while the wine remains subtle. The drink is fresh, comforting, with a pronounced acidity in the finish.
Devil’s Margarita
Devil’s Margarita
A standout favorite, the Devil’s Margarita features tequila, mandarin, elderflower, lime, fennel seeds, and pinot gris. This milk punch starts with a reduction of wine, sugar, and lightly smoked chili liqueur. Spiced wine floats atop the premix. The cocktail’s translucent appearance adds a striking visual element. Finely spiced and incredibly smooth, it strays far from the traditional margarita, offering an aromatic, creamy, and approachable drink.
Old Fashioned
Old fashioned
For the Old Fashioned, bourbon is combined with a Sauternes falernum, oloroso sherry, and hay bitters. To create the falernum syrup, mild spices are infused in vodka for four days before adding Sauternes and sugar. Meanwhile, bourbon is infused with olive oil, followed by clarification. A hay tincture (whiskey infused with hay) is also prepared before assembling the cocktail. The nose is creamy, while the palate reveals hay, a dominant olive oil note (perhaps a touch too much), and an oily texture. The finish is round, whiskey-forward, and reminiscent of a classic Old Fashioned—though the drink as a whole takes its own unique path.
1 bis rue Lallier, 75009 Paris
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