Up in Arms

[Photo: Lizz Schumer]

Carlos Yturria at Cafe Claude Marina in San Francisco whips up this cocktail to remind you of a stroll along the Seine. Fresh lemon adds focus to the fruity, rich Lillet, while Bonal, a bitter aperitif wine, brings it all into balance.

About the Author: Lizz Schumer is the author of Buffalo Steel and the editor of The Springville Journal, located near Buffalo, N.Y. She can be found at lizzschumer.com or followed @eschumer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Up in Arms

About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
Special equipment:mixing glass, bar spoon, strainer, coupe glass
This recipe appears in: Up in Arms Cocktail: A 3-ingredient Taste of Paris


  • 1 1/2 ounce Lillet Rouge
  • 1/2 ounce Bonal Gentiane Quina
  • 1/2 ounce fresh juice from 1 lemon
  • Garnish: Orange twist


  1. 1

    Add Lillet Rouge, Bonal, and lemon juice to a mixing glass. Fill with ice and stir until well chilled, about 30 seconds. Strain into a coupe glass and serve, garnished with an orange twist.


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