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French Intervention

Today’s cocktail comes from one of my favorite books, The Drunken Botanist by Amy Stewart. It’s filled with lots of interesting stories about booze and very interesting drink recipes. As a plant biologist (and cocktail enthusiast) I really loved reading this book, but I think anyone who is interested to know more about the origins of liquors around the world will find it a great read. It’s a fantastic reference book to add to your cookbook collection (or bar book collection).

“The French Intervention is named after the 1862 French invasion of Mexico that brought Dr. Weber, the guy who named Agave tequilana to the country”. Who knew?! The original recipe calls for a reposado tequila or mezcal but we only had a blanco in our cabinet so we tried that instead; the tequila was much lighter (obviously) but the flavor was still fantastic. If you have an aged tequila or a mezcal in your cabinet definitely give it a try!


  • 1 1/2 ounces tequila (blanco, reposado or mezcal)
  • 3/4 ounce Lillet blanc
  • Dash of green Chartreuse
  • Grapefruit or orange peel

Shake all the ingredients except the citrus peel over ice and strain into a cocktail glass. Garnish with the citrus peel. Cheers!


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Dior Kelley

Dior was born in Hawaii and spent her childhood in many wonderfully inspiring places including New Zealand, Sri Lanka and California. She studied Chemistry and Printmaking at UC Santa Cruz and got her PhD in Plant Biology from UC Davis. Her love for experimentation and precision (she studies hormone signaling in plants) carry over into crafted cocktails and homemade delights. Currently, she lives in Iowa with her husband, French Bulldog and a flock of hens.

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