Franky Marshall, Boudoir | Brooklyn, New York

The hallmarks of the aperitif are the driving forces behind the Lysette, a three-ingredient cocktail as relevant for the home bartender as it is for the pro. “After all,” explains bartender Franky Marshall, “the less time you spend making drinks, the more time you have to enjoy good company.” In a nod to the aperitif’s origins, the components are all French—from the gentle bitterness of Salers to the light, floral notes of St-Germain to the fizzy smack of Kronenbourg.


Serving: 1

  • 3/4 ounce St-Germain
  • 3/4 ounce Salers gentian liqueur
  • 1 ounce lager, preferably Kronenbourg 1664

Garnish: grapefruit peel, two chrysanthemum blossoms (or other edible flowers)

  1. Combine the St-Germain and gentian liqueur in an ice-filled stemmed glass or goblet and stir briefly.
  2. Top with the lager and stir once to integrate.
  3. Express the grapefruit peel, then discard.
  4. Garnish with chrysanthemum blossoms.