Wine and cocktails in Paris: Slower pace, bold flavors

After a delayed train ride, we arrived in Paris ready to explore — but the vibe quickly shifted. Unlike London’s often high-energy buzz, Paris whispered intimacy and connection. No TVs. Sometimes no music. And while Debbi and I were snapping cocktail pics, most guests were leaning in, deep in conversation. Phones for the most part stayed tucked away. This wasn’t just a city — it was a cultural reset. So, how is French sensibility shaping cocktail and wine programs in 2025? Let’s dive in.

Menus weren’t just lists in Paris, they were learning tools. Beyond ingredient details, many featured flavor notes, illustrations, and icons hinting at the drink's presentation style. One standout? A Top 50 Bar in the World that built a six-month menu concept around Peru. Bartenders partnered with major spirits suppliers for cultural immersion, then crafted drinks inspired by Peruvian flavors and stories. The result? A lineup so creative that even a cocktail featuring “Ceviche Distillate” (yes, you read that right) was a hit. Spoiler: Every drink was incredible.

Wine menus leaned heavily on French selections, as expected, but operators clearly understood their global audience. With Paris ranked as the world’s No. 1 city for tourism by Euromonitor, varietals, blends, and even brief flavor notes often appeared alongside appellations and vintages. This made navigation easier for all visitors, not just French wine enthusiasts. It sparked a thought: There’s an opportunity for the U.S. to adopt a similar approach by highlighting both domestic and international listings, communicating flavor profiles more clearly, and calling out grape blends when present.  

One bartender summed it up perfectly: Paris’s renewed cocktail culture is relatively young — roughly 20 years old — but deeply influenced by French culinary artistry. Think meticulous technique, seasonal ingredients, and refined presentation. Many menus even listed flavor modifiers first, followed by base spirits, a nod to ingredient-driven creativity.

Presentation? Most often minimalist. Smaller vessels, clean lines, and garnishes only when they mattered. A great example was the “Arroz Con Leche” at a Mexican-themed cocktail bar hidden in the back of a taqueria. It mixed whiskey, vanilla, and cinnamon, clarified using rice pudding and topped with a thin chocolate garnish to savor while sipping.

To achieve these layered flavors, bars often embraced rotary evaporators for unexpected infusions, like high-proof rum kissed with ceviche liquid essence for subtle umami. These tools were also used in one case to concentrate wines that were then used in a wine-based cocktail section called Cépages (which means “varietals” in French), including a Manhattan made with Malbec concentrate, Port, beeswax, and chestnut honey. For infusions, we tasted butter and duck fat washes. After all, this is France.

And the ingredient game? Off the charts. Spice shops and markets brimmed with hibiscus, candied orange peel, cocoa beans, a range of spices, and yes, tonka beans. Grocery aisles showcased artisanal fruit concentrates begging to be shaken into cocktails.

As Debbi Peek put it, “The flavor combinations were both unusual in some cases yet perfectly balanced. One standout was a cocktail blending lavender with citrus, which was both refreshing and unique. The attention to detail and willingness to innovate made every drink an experience in itself.”  

The tiny ‘tini trend popped up in Paris, too. At another Top 50 bar (technically a pub), the menu opened with three “Tiny Bevs” — 3 oz. cocktails priced at €7 versus €14. Our pick? A martini remix with gin, sake, blanc vermouth, umeshu (plum wine), and ponzu, served ice-cold tableside. Complex, gentle, and “Martini-ish,” as the menu promised. Umeshu’s subtle sweetness met ponzu’s citrusy tang for a delicate umami twist.

Cocktail tasting menus also shined with five curated drinks served in sequence at one cocktail bar, paired with genuine bartender conversations. Pre-order required, limited seats, and worth every sip. Imagine adapting this concept for U.S. fine dining: off-peak cocktail flights with bites of food to drive trial and engagement.

Japan’s imprint was just as strong here as in London. Miso appeared alongside yuzu, lemongrass, sesame, mirin, and even gochujang and ponzu. Distillates from rice water, syrups, and tinctures with Asian flavors and spices added nuance to sake and shochu that often complemented other spirits. One example: the Kumamoto Martini, verbena-infused gin and shochu, served up. Lower alcohol by volume (ABV) spirits like shochu softened the heat of gin (or vodka) in a martini, creating balance and elegance.

Paris gave us a history lesson, and maybe a glimpse into the future. At the bar that invented the Bloody Mary in 1921, the original recipe was refreshingly simple: tomato juice, Worcestershire, lemon juice, vodka, and a whisper of spice served in a Collins glass with no garnish.

At the next stop? A “New Bloody Mary” with pressed tomato and red pepper juice, pisco, rosemary, smoked salt, and spice served in a Collins glass with a sprig of rosemary. The price tag? €39 (about $45). Worth it for the experience. Revisiting the Bloody Mary in a new way that’s more refreshing instead of rich might be a good strategy in the U.S. to deliver the umami trend in a very familiar way.  

Paris loves its white wine and bubbles. At a Wine Spectator Grand Award-winning spot, seven of 11 wines by the glass were sparkling or white — from Chardonnay to Viognier, Chenin Blanc, and beyond. Champagne flowed everywhere, often at surprisingly approachable prices possibly due to no import fees (€14–16 per glass for lesser-known producers). Everyday luxury? Absolutely.

Sweet wines and liqueurs may not dominate cocktail-forward spots’ menus, but in several Paris restaurants, they definitely know how to make them shine. At one famous brasserie, sweet wines didn’t hide on the dessert menu, they led with a sweet wines by the glass section (i.e., Vins au Verre Sucrés). Think solera Sherry, chinato, colheita Port, and Pineau des Charentes (a French classic blending grape must with young Cognac).

Another young and hip brasserie kept things simple yet indulgent, pairing desserts with gems like Alsatian Gewürztraminer. But the showstopper? The French classic Baba au Rhum dessert, a yeast-leavened cake soaked in rum syrup and crowned with fresh whipped cream. Here’s the twist: You choose your rum. Go classic with a Caribbean blend or splurge on a 20-year-old Barbados beauty. And yes, you’re encouraged to drench that dessert.

Takeaway for the U.S.? Don’t just offer dessert wines or spirits — look for ways to marry them together for an unforgettable finish. Because why sip when you can soak? Paris reminded us that cocktails can be art; wine and cocktail menus can teach, and pace matters. From tiny martinis to tonka beans, this city delivered inspiration at every turn.  

Stay ahead of the latest beverage alcohol industry trends by following along on the Liquid Insights Tour. Southern Glazer’s own Brian Masilionis and Debbi Peek travel from city to city uncovering the emerging on-premise drink trends that will help you stand out and drive sales. From trending wine and cocktails to shifting consumer preferences, their insights deliver real-world menu inspiration.

By working with our highly certified team of experts at Southern Glazer’s, you’ll gain data-driven insights and actionable takeaways like these for your on-premise bar or restaurant.