The story of Fine à l’eau is difficult—if not impossible—to trace with accuracy. But one thing is certain: after World War II, it became a rare find. Before that, it was a common presence in gentlemen’s clubs, particularly in France and the UK. Then came its decline, and now it’s something of a curiosity for lovers of cocktail archaeology—unless you happen to be in Asia or the United States.
Fine à l’eau: The Story Behind the Cocktail
The original Fine à l’eau was made with cognac and water. Mixing spirits and water is a practice with deep historical roots, and not one limited to France. In Japan, for example, this was a common way to drink shochu—an approach that eventually gave rise to the Mizuwari, a mix of Japanese whisky and water.
The birth of Fine à l’eau remains a mystery. Cognac, of course, provides a lower limit on its origins: the drink couldn’t have existed before the 16th century, when cognac first appeared. Not the most precise detail, but still a clue. Even the name doesn’t offer much clarity. Those fluent in French will know that the word fine refers to a high-quality eau-de-vie—specifically, one made from wine, unlike marc, which is distilled from pomace.
Fine à l’eau, wine-based brandy with water, is therefore a purely descriptive term. As such, it seems less the invention of a specific bartender and more the result of a widespread habit. Which means we can’t really date it.
The Cocktail’s Golden Age (and Its Decline)
A few facts emerge over time. Fine à l’eau reached the peak of its popularity between 1830 and 1930, mainly in France and England, where it was served mostly as an aperitif. It was so well-known that Ernest Hemingway could mention it without elaboration when describing Parisian life in the 1920s. He does so, for instance, in The Sun Also Rises (1926) and in A Moveable Feast (1964).
After 1930, its popularity began to wane, and the outbreak of World War II sealed Fine à l’eau in the attic of forgotten pleasures. That remains true for Italy and Europe—but over the past 10 to 15 years, the cocktail seems to be enjoying a quiet revival in Asia and the U.S.
Fine à l’eau Cocktail: The Recipe
Just as the origin of the cocktail is difficult to trace with certainty, its original recipe remains equally uncertain. It’s assumed the first version used a 1:2 ratio of cognac to still water. Today, it’s common to see soda water in place of still, along with a touch of sugar syrup or honey (to round out the mix) and sometimes verjuice to introduce a bright acidity.
Ingredients
- 60 ml cognac
- 120 ml water
Method
Fill a highball glass with a few ice cubes and pour in the cognac. Add the water, stir gently, and serve—preferably with a quote from Hemingway.
Garnish
None.
Images credits of Julie Couder x Coqtail, location Ceresio 7. All rights reserved
