Rok, that’s uplifting news, thanks for letting me know, and thanks for reading Cold Glass.

That sounds like a brilliant substitution, and I’m glad it worked out. It looks like the Cocchi Americano would add back a bit of the “edge” that’s lost moving from Campari to Aperol. Great idea, and I’ll remember it in the future. Thanks!

Pamplemousse. The French have such excellent words, and that one is an order of magnitude more fun to say than “grapefruit.”

Anyway, Combier doesn’t seem to distribute their products in my region. I’ve read good reports about the curacao you mention, but I had never even heard of their Crème de Pamplemousse Rose. It’s an intriguing idea for a product; I hope I get to try it someday. Perhaps in a Belfast Bastard, that would be nice.

I’d like to think that Charlie met Gaudin one day, perhaps served him a cocktail; you’re right, we can’t know.

Thanks for bringing the word “Pamplemousse” to Cold Glass.

Lots more holiday meals to come, I’ll definitely keep it in mind. Thanks for the idea!

I wonder whether Charlie at the Cheval Pie in Paris knew Lucien Gaudin or just decided to honor his exploits by naming a cocktail after him. We’ll probably never know.

Pavel, thank you, what a great find—and it clarifies some of the LG’s history. I will update the post shortly to include that information.

EUVS is a very interesting site—I hadn’t seen or heard of some of those books before, and I look forward to doing a little reading. (Cocktails de Paris will make my brain hurt, I haven’t done any extended reading in French for years.)

Thanks for taking time to share the link, and the history.

By the way, you can get acquainted with this charming old book on the EUVS site – http://www.euvs.org/en/collection/books .

If you’re a Campari drinker, Lucien Gaudin should go down very comfortably. Thanks for commenting!

I wish I’d thought of that…

Thanks, I hope you enjoy it!