Angevin Soup
Alcoholic cocktail
Category : Alcoolisé
Origin : France
Ingredients of the Angevin Soup cocktail
Preparation of the Angevin Soup cocktail
All ingredients must be fresh Add the Cointreau and the cane sugar syrup to a shaker Shake vigorously, then strain into a chilled champagne flute Top up with crémant just before serving For several people: Preparation is done directly in the container when making a large quantity. Then pour in the well-chilled ingredients: 1 ladle of Cointreau, 1 ladle of cane sugar, 1 ladle of lemon juice, for one bottle of champagne (75 cl)
History of the Angevin Soup cocktail
Soupe Angevine is a French cocktail whose identity lies as much in its name as in its festive character. Its exact origin remains poorly documented, but it clearly belongs to the French tradition of convivial drinks made with sparkling wine and orange liqueur. The use of crémant places it in a world of freshness and celebration, while Cointreau, lemon juice and cane sugar syrup give it the classic balance of acidity, sweetness and aromatic lift.
This cocktail is part of a French culture of simple, generous serving, often associated with aperitifs, family meals and festive occasions. It stands out for a very approachable expression of sparkle: less complex than a bar cocktail in the strict sense, but more structured than a simple flavored wine. Its profile rests on the liveliness of citrus and the roundness of sweet-bitter orange, with a light, fresh and frothy finish. It is precisely this blend of effervescence and lemony balance that gives it its lasting charm.