CopperBay Lancaster celebrates French distillation
The cocktail bar at the Hôtel Lancaster in Paris, CopperBay, has created a menu called Hexagonal, which aims to showcase the ‘richness and diversity’ of French distillation.
The name is taken from France’s nickname, l’Hexagone, referring to the six-sided shape of the country’s mainland borders.
For the menu, CopperBay Lancaster has explored historic maisons, regional traditions, and newer producers to transport guests on a journey through past and present.
“With Hexagonal, we set out to tell a story of France that feels both timeless and current,” said Aurélie Panhelleux, bar operations manager. “Each cocktail reflects a producer, a region or a ritual that has shaped our drinking culture, reinterpreted with a contemporary approach. It is about creating a journey that feels thoughtful, expressive and deeply connected to the people and traditions behind each ingredient.”
Older brands called on include Chartreuse, Dolin and Giffard, while Distillerie de La Plaine, Distillerie Cazottes and Bear Brothers represent the new era of French spirits.
Each brand has been chosen for its ‘strong sense of identity, terroir and savoir-faire’.
The philosophy of old meets new is also applied to the cocktails, such as the Kir Royal. Described by the bar as an ‘enduring staple’ of the French apéritif tradition, CopperBay’s version is reworked with Abstract’s Monochrome Raspberry distillate, Dolin Chambéryzette and Champagne Deutz.
Suzette à l’Anis reflects the flavours of southern France, as an anise-driven Sour inspired by the Mauresque, a regional cocktail made with pastis, orgeat and water. CopperBay’s riff combines Denoix Fenouillette de Brive and Metté anise distillate with lemon, orgeat and tonka bean.
The menu also aims to reflect bistro culture through savoury cocktails, such as the Bloody Snapper, made with BB13 gin, Metté pink garlic distillate, Combier Kümmel, and Martin Hot Sauce with Pastis and Dijon Mustard.
The bar has also reinterpreted modern classics through a French lens, such as the French Last Word. The cocktail subs out the gin and Maraschino for Sab’s Ratafia, génépi and Guignolet d’Anjou, combined with the traditional green Chartreuse. The intention is to celebrate both Alpine and Loire Valley traditions in a single serve.
Low-and-no options include a Suzie Ramos made with alcohol-free Giffard Juniper, orange blossom, egg white, crème fraîche, lemon, and Suze Tonic 0%.
CopperBay has previously based its menus on its own guests and public figures.
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