Maximilien's French 75

Maximilien's

French 75

The place: Maximilien, 81A Pike St., Seattle. 206-682-7270, www.maximilienrestaurant.com.

Quote: "If it's done right, then to me that's the essence of a classic (cocktail)" — manager Dan Galvin

The scene: It's easy to go full-tilt French at Maximilien in Pike Place Market, even if you, like me, don't speak French.

OK, so I learned French once upon a time. But it's lodged in the part of my brain that suppresses useful information. I let my friend Chris discuss tres French — and unavailable — frog legs with our server. She settled for escargots as I nodded knowingly and silently assessed the cocktail menu.

A few cocktails on Maximilien's list teeter toward downright tropical (drink those on the newly opened patio), but we were inside at the cozy, old-fashioned upstairs bar with roses on the tables and a dreamy Elliott Bay view. The call to the $2.95 happy-hour menu and French-themed cocktails was irresistible.

The French 75 has been popping up on menus all over town as the classic cocktail revival sweeps through Seattle, but the drink — named for French artillery in World War I — suits Maximilien to a oui.

Maximilien uses cognac and balances the brandy zip with sweet (simple syrup), fizzy (champagne) and puckery (lemon juice) elements. It makes you feel sophisticated and like fluent French might come tumbling out.

For those who want to get even Frenchier, Maximilien also serves cafe-style drinks like the Monaco, a mixture of French beer, French lemonade and strawberry syrup. I really don't know what to make of such a concoction, but I'll take all the help I can get.

2 ounces cognac

1.5 ounces fresh lemon juice

Splash simple syrup

2 ounces champagne

Lemon peel twist

Mix cognac, lemon juice and simple syrup in pint glass filled with ice. Shake and strain into cocktail glass. Top with champagne; garnish with lemon peel.

Nicole Tsong: ntsong@seattletimes.com