A sip of David Lebovitz's L'embrassadeur is the next best thing to being embraced by the warm sun

When in France, mornings begin with a café au lait, evenings may close with a cognac or chocolate liqueur, and there are plenty of beverage prospects along the way: a refreshing lunchtime citron pressé, a Pastis or Kir Royal during the late afternoon, or a nighttime cocktail made with French ingredients like dry vermouth, Grand Marnier, or Lillet. In "Drinking French," the witty, comprehensive overview of French drinking culture, New York Times bestselling author David Lebovitz serves up 160 recipes for quintessential café favorites, classic and contemporary apértifs and cocktails, and homemade liqueurs and infusions. Warm, cheesy gougères go well with Pineau des Charentesor Kir; Za'atar Martinis taste even better with olives heated with olive oil, orange zest, and herbs; and the spicy, glazed nut and pretzel mix works with everything from the RinQuinQuin Rickeys to Americanos. - David *** Recipe: L'embrassadeur Makes 1 Serving Ingredients: 2 1⁄2 ounces RinQuinQuin 1 1⁄2 ounces gin 3 ounces freshly squeezed pink grapefruit juice 1⁄2 ounce freshly squeezed lime juice 1 or 2 dashes lavender bitters Sprig of fresh lavender or rosemary, for garnish Instructions: Add the RinQuinQuin, gin, grapefruit juice, lime juice, and lavender bitters to a cocktail shaker.