This month we learn about creating seasonal cocktails in France with Allison Kave founder Izzy’s Paris cocktail delivery service. We talk about how this cocktail biz came to be in Covid times, how seasonal approaches differ in France versus the US, seasonal versus local choices, where to go for seasonal food/drinks in Paris and more.
Allison Kave is an entrepreneur, bartender, and baker, who recently moved from Brooklyn to Paris. She’s the co-founder of Izzy’s Paris and Butter & Scotch, the host of the Fork Marry Kill podcast, and the author of First Prize Pies and the Butter & Scotch cookbook. When she’s not in the kitchen coming up with new recipes, she’s walking around the city trying to pet strangers’ dogs.
Products, places and people mentioned in the episode
Izzy’s Paris cocktail delivery service
Fork Marry Kill podcast
Paris Paysanne podcast & blog
Cocktail of the Month: Peace, Summer!
45 ml mezcal
15 ml Cointreau
60 ml fresh watermelon juice
30 ml lime juice
20 ml spicy syrup*
Measure all of the ingredients into a cocktail shaker, fill with ice, and shake vigorously for about 20 seconds. Strain over fresh ice in a rocks glass, garnish with a jalapeño slice.
75 grams sugar
75 ml water
1 sliced jalapeño/hot pepper
1/4 teaspoon cinnamon
Add all of the ingredients to a saucepan and cook over medium heat until the sugar has dissolved. Remove from the heat and steep for at least 2 hours, or up to overnight. Strain and keep chilled.
Big thanks to…
Allison Kave of Izzy’s Cocktails
World Radio Paris for editing and production
Son Little for the music we use
and YOU for tuning in, downloading and listening!
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As usual, we remind you to drink responsibly.
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