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My original post appears below. I just wanted to tell you about an occasion I had to invent a new cocktail. I wanted my La Vie En Rose. But we had no Lillet, just Capel Pisco and Pamplemousse Rose. No Lillet, I needed to cut the sting of the pisco, but I discovered we had no simple syrup. There was no agave in the pantry.

I was very upset and planning to complain to my wife about the state of our kitchen supplies. I thought about it. I thought again.

I did find honey and that golden liquid imparts the glow you see in this drink.

The original cocktail is spiritual. My version here is a tad more energetic. Pisco has power. I think you will like my version but I encourage you to try both.

La Vie En Rose Version 2

Yield: 1 cocktail


  • 2 ounces pisco [Capel if possible]
  • 2 ounces Combier Pamplemousse Rose
  • Juice of one lemon
  • 1 tablespoon of honey


Shake and strain. Have you glass filled with crushed ice.

Source: Brian O’Rourke

And the original post:


I had spent ten hours walking the streets of Portland, Oregon: the downtown, the riverfront, Nob Hill, and 23rd Avenue. Why? Well, I was in town for a college reunion and it had been a long, a very long, time since I enjoyed the sights of the city. Things can change in a few decades.

The sun was setting and I was both a tad tired and definitely hungry. I found the Little Bird Bistro, littlebirdbistro.com, which I recommend for your enjoyment. The food is described as eclectic and innovative French. The night I was there, the menu included:

Lamb Tartare with Smoked Anchovy Mustard, Macerated Shallots, Chervil with Potato Roll

Bell Pepper and Goat Cheese Raviolo with Hedgehog Mushrooms, Pea Purée and Marcona Almonds

Fried Chicken “Coq au Vin” with Pommes Raclette, Bacon Glazed Mushrooms, and a Rosemary-Balsamic Jus

If that chicken is on the menu the night you are lucky to visit, get the chicken. And get the cocktail La Vie En Rose.

The bistro has fine food and, to match, fine, fine cocktails. The mixologist, Mimi Portney, is simply brilliant. I saw this drink on the House Cocktails menu and had to have it. Once I had it, I had to have the recipe which Mimi graciously shared with me.

The phrase “La Vie En Rose” is often associated with famed singer Edith Piaf. And cocktail fashionistas have been using the name for all kinds of life-embracing ideas. Mimi’s version uses three liquors that you may not have ever encountered: Lillet Rosé, Combier Pamplemousse Rose Liqueur, and Pisco. Pamplemousse translated means grapefruit and this liqueur is a workhorse — you’ll see it in the future here many times. It supplies that cool pink color to the cocktail.

I’ve made this drink back home successfully. Several times. The recipe is fabulous. Of course, I’m preparing to tinker with it, trying cachaça instead of pisco. And, I might add just a dash of simple syrup, too. My sweet tooth cannot be satisfied. You’ll find this basic recipe both delicious and inspiring.

Head for your liquor store and search for these ingredients. You’ll want the pamplemousse as a staple. And you might go to the Combier website, http://www.combierusa.com/, to discover their full portfolio of distinguished products. Start with the grapefruit!

Oh, “La Vie En Rose” translates to “Life in Pink” or life through rose-colored glasses.

La Vie En Rose

Yield: 1 cocktail


  • 1 ounce pisco [Capel if possible]
  • 1 ounce Lillet Rosé
  • 1 ounce Combier Pamplemousse Rose
  • ½ ounce fresh lemon juice


Shake and strain. Have you glass filled with crushed ice.

Source: Mimi Portney at Little Bird Bistro

Photo Information [Drink]: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/50th second at ISO‑160