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Vodka, Chambord, and pineapple juice shaken to a silky foam: 1990s New York with a French accent.
Typical way it's made: 1.5 oz vodka, 0.5 oz Chambord, 1.5 oz pineapple juice, shaken hard for the foam
It surfaced in the 1980s at one of Keith McNally's New York bars; accounts disagree on which one. The 1990s made it famous: it hit the list at McNally's Pravda in 1996 and Balthazar in 1997, rode the decade's martini craze, and reached London's Met Bar and the glitterati soon after.
Did you know
The French part is the Chambord: a black-raspberry liqueur launched in 1982 in a royal-orb bottle, its brand lore reaching back to raspberry liqueurs of the 17th-century Loire.
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