From London to Barcelona, bartender Dean Shury always takes inspiration from his surroundings to develop his cocktail menus. For Le Pigalle’s bar, he explores the neighborhood’s golden age—the roaring ‘20s—in a three-part menu. First, the hotel’s signature cocktails, steeped creations like the Bijou (gin, vermouth and chartreuse). The rest of the menu is made up of wine-based cocktails and refreshing long drinks, like the Zouzou, a delightful blend of Campari and watermelon. With a balanced blend of both classics and original creations, iconic spirits that he revisits with a modern twist, and up-and-coming new brands, Dean Shury invites neighborhood patrons and travelers from all over the world to come together to enjoy a menu that celebrates Paris, the legendary moveable feast.
