Sip | French Greyhound

French Greyhound cocktail

It’s Friday, finally! Have you ever had one of those weeks that’s managed to go by too slowly and too quickly? It’s been one of those for me, which feels like the perfect time to kick off my new series of cocktail posts. With the current weather fluctuating wildly from cold to warm, I’m craving something that hints at summer but doesn’t feel like white linen in February. This French Greyhound is a cocktail I created for Sheridan Road Magazine’s current issue, a playfully elevated twist on the classic Greyhound. It combines grapefruit’s bittersweet juice with the just-sweet-enough elderflower liqueur, St. Germain. Meyer lemon, with its complex herbal and citrusy floral notes, ties it all together in an elegant bow. Stir a few up for your next brunch in lieu of the expected Screwdriver or Bloody Mary.  And stay tuned for fletcher + fork’s next warm weather potion – my father’s insanely good mango margaritas. You’ll thank (or curse) me – they are addictive! Continue reading “Sip | French Greyhound”

Sweets | Pear Lillet Compote (+ three cocktails)


Have you tried Lillet Blanc, the French wine-based apertif? It is a main component of the Vesper Martini (3 ounces gin, 1 ounce vodka, 1/2 ounce Lillet with a twist of lemon) made famous in 1953’s Casino Royale where it was shaken, not stirred, of course. Less boozy, my go-to spring cocktail is well-chilled Lillet Blanc stirred with a splash of French Curaçao and an orange twist. You could also simply pour it over ice or make a delightful champagne cocktail, with two parts Champagne to one part Lillet. Here, however, it serves as a spiced and citrusy poaching liquid for vanilla bean-flecked pears. I created this as a light, make-ahead dessert to be served over vanilla ice cream, but you could also spoon it onto a thick slice of pound cake.

Continue reading “Sweets | Pear Lillet Compote (+ three cocktails)”