Sign up for our Newsletter
Enchanté's Amelie cocktail

Enchanté’s Amelie cocktail. (Photo courtesy of EHP Hospitality Group)

It’s so good to see the space that held the old Red Bar in Southampton — shuttered since 2018 — brought back to life in the form of Enchanté Bistro, the charming, new French-inspired spot from EHP Hospitality Group on Hampton Road. And perhaps that was the subtle inspiration for this cocktail, too. Remember the wonderful Jean-Pierre Jeunet film about the sweet but insular waitress, who went around changing people’s lives for the better (and, inevitably, hers, too)?

That’s what we like about this drink: subtle change that comes in the form of a 24-hour infusion of fresh oranges into the blank-canvas base spirit. Sure, you can buy flavored vodka, but grab yourself a sealable glass container, wash your oranges (always rinse your citrus before using), cut them into quarters and combine with the spirit for 24 hours in the refrigerator. The flavor will be vibrant and fresh; something you just can’t imitate with chemicals. Not really.

And don’t skip the piment d’espellete rim around the edges of the glass. This subtly spicy pepper, grown around the Pyrenees on both sides of the northern Spanish and southern French Basque borders, is worth seeking out. The combo of demure heat, citrus and créme de péche (a liqueur that is not at all creamy, but an infusion of fruit, spirit and sweetener) make a perfect summery combo.

Grab a stool at the sweet little bar at Enchanté, or give it a try at home—Amélie would approve either way.

Enchanté’s Amélie cocktail

Prep Time 1 day
Cook Time 1 minute
Serves 1 cocktail


  • 2 oz Ketel One vodka infused with navel oranges*
  • 1 oz Combier crême de pêche
  • 3/4 oz fresh lemon juice
  • 3 dashes cherry bitters
  • 1 oz piment d'espelette
  • 1 dehydrated orange wheel, for garnish

For the orange infusion

  • 2 navel oranges
  • 1 750ml bottle Ketel One vodka


  • In a shaker with ice, combine the infused vodka, créme de péche, lemon juice and bitters.
  • Shake well for 10 to 15 seconds.
  • Swipe the squeezed-out lemon rind around the rim of a double-rocks glass. Sprinkle the pimento d'espelette on a small, flat dish and dip the rim of the glass in the spice.
  • Add fresh ice into the glass. Strain the cocktail into the rocks glass and garnish with the dehydrated orange wheel. Cheers!

*To make the orange-vodka infusion

  • Wash and cut up the oranges into quarters.
  • Combine the oranges and the vodka in a large sealable glass container in the refrigerator for 24 hours.
  • Strain the oranges from the vodka and discard the fruit. Using a funnel, pour the liquid back into its original bottle. Store in a cool, dark spot indefinitely.