Three French Hens, Three French Liquors in a Cocktail

When I was tasked with creating a cocktail for the Third day of Christmas, Three French Hens, my mind immediately went to a classic French cocktail, “The Yellow.” That cocktail is tart, herbal, and complex cocktail of equal parts gin, yellow chartreuse, and traditionally Suze Gentian Liqueur. Combining those three creates an almost golden-yellow cocktail with bright Alpine expressions. I wanted to switch it up a bit and give it a Christmas vibe for the holiday season while adding a play on of the title.

I chose three French spirits. First, Citadelle gin (the oldest gin distiller in France). Then, Yellow Chartreuse to stay classic Yellow. And, then, finally, a fun spice note in Domaine de Canton ginger liqueur. By adding Cardamom bitters and nutmeg, it elevates the holiday seasonal flavors with baking spices found in every kitchen that time of year. A fun twist to enhance the mouthfeel of the cocktail is Aquafaba, cooked chickpea juice. This small addition helps create an amazing lovely frothy layer on top. This replicates what an egg white would originally do in a cocktail but keeps it vegan.

Behind the “Three French Hens” Verse

Some say the three French hens in Yellow Chartreuse represent the three virtues of hope, faith, and charity. The number three is also important in Christianity, as it can represent the three points of the trinity. There’s some debate over how much Christianity is actually in the song, though, as so many different versions of it have come out over time and some say its Christian undertones are something of an urban legend. The most popular variety is by an English composer named Frederic Austin from 1909, but the song dates back to as early as 1780. The gifts are also, shall we say, impractical. A party with this French cocktail would be a lot more fun than a party with three French hens, two turtle doves, and a partridge in a pear tree, unless you happen to be a farmer.

Three French Hens, Three French Liquors Cocktail

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• Author: Alexander Riola

Print Recipe

Description

Alexander Riola of Fish Nor Fowl brings this creative, Alpine cocktail that will make any holiday party feel like a classy aprés-ski gathering.

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Ingredients

Scale 1x2x3x

• 1oz Citadelle French Gin
• 1oz Yellow Chartreuse
• .5oz Domaine de Canton Ginger Liqueur
• .5oz Fresh Lemon Juice
• .5-.75oz Chilled Aquafaba (Instructions below)
• 1 Dash Cardamom Bitters (I prefer Fee Brothers)
• Pinch of Fresh Ground Nutmeg

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Instructions

1. Chill your Coupe glass before shaking.
2. Then, dry shake. Shaking without Ice will help emulsify the ingredients creating the froth we desire.
3. Add ice and reshake with vigor.
4. Double strain into Chilled Coupe glass.
5. On top of the frothy layer add a pinch of nutmeg for design. Using fun holiday cutouts can also add a memorable touch to the party.
6. Top with a small Feather laying across the coupe. Jouir de!

Aquafaba Instructions:

Aquafaba can be used in any cocktail recipe that calls for egg white. Here’s a basic approach to incorporating it into your drinks:

1. Chill: Start with chilled unsalted aquafaba, as it froths better when cold.
2. Mix: Add aquafaba to your cocktail shaker along with the other ingredients. For a standard frothy cocktail, use about 3 tablespoons of aquafaba.
3. Dry Shake: First, shake the ingredients without ice to allow the aquafaba to emulsify and create foam.
4. Wet Shake: Add ice to the shaker and shake again vigorously. This step chills the drink and enhances the froth created by the aquafaba.
5. Strain and Serve: Strain the cocktail into your serving glass. You should have a beautifully frothy top layer, similar to what you’d achieve with egg whites.

Check out the rest of our “Twelve Days of Christmas” cocktails or make the whole set!

Recipe by Alexander Riola of Fish Nor Fowl
Styling by Anna Franklin
Photography by Laura Petrilla

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