Paragary's '83

Paragary's twist on the classic French '75 has become a guest favorite at our Midtown bistro. With local, seasonal fruit, and house-infused gin, this cocktail truly is farm-to-glass.

Learn how to make this classic, sparkling cocktail with our September recipe.


Summer Paragary’s ‘83 Recipe

  • 2 TBS peach infused gin (recipe below)
  • 1.5 TBS fresh lemon

    Paragary's Summer '83

  • 1.5 TBS black tea syrup (recipe below)
  • 6 TBS sparkling wine
  1. Mix gin, lemon juice and tea syrup over ice
  2. Top with sparkling wine
  3. Gently stir.
  4. Enjoy.

*Optional: Garnish with sliced lemon or peach

Infused Gin Recipe

  • 3 cups fruit
  • 1 liter gin

** Optional: add complementing spices (cinnamon, vanilla, etc.)

  1. Soak fruit in gin for approximately 4 days
  2. Strain & use as recipes guide

Black Tea Syrup Recipe

  • 2 tea bags (any black tea will do)
  • 1 cup hot water
  • 1 cup sugar
  1. Soak 2 black teas bags in 1 cup of hot water for approximately 5 minutes
  2. Remove tea bags and add 1 cup of sugar, stirring until sugar is fully dissolved.
  3. Let cool


(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)