It’s easy to get overtaken with Pour Vous, you know, with every fine detail of a Parisian speakeasy in the heart of Hollywood. There’s no corner cut from anything less than the finest cloth - or marble in their case. Let’s also not forget the obligatory aerialist burlesque dancers suspended from the ceiling in cages - as one should always expect. With all this it’s even easier to forget that the real stars of the show are the fanciful new cocktails. Unlike the dancers, bar manager Francois Vera’s feet are firmly on the bar floor.

Francois (Cole’s/Chateau Marmont/Harvard & Stone) has been with the Houstons for 4 years and just recently became the bar manager at Pour Vous. He’s also an accredited member of No Vacancy’s Dirty Dozen (12 of L.A.’s most notable bartenders) and creator of their cocktail, The Professor. Today he’s nabbed his niche at Pour Vous and is shaking up a storm behind the bar with his humdinger of a drinks list.

Francois’ bartending style strikes you immediately as different. Every artisan cocktailier develops their own style but Francois’ is rather captivating to watch. He likes to make drinks the classic way without all the smoke and mirrors. He’s about straight up classic cocktails - but with his own unique twist in the tail. Interestingly, his ‘alcademics’ are Japanese influenced. Watch him coalesce the ingredients; he’s very agile with a deft motion of nimble hands meticulously crafting each drink with such dexterity.

The Japanese bartending technique of pouring, measuring, stirring correctly and shaking, with the ‘hard shake’, is very much honed and owned by him. For us, the enjoyment of a cocktail is equal parts ingredients and equal parts watching the live creation. After spending some time talking and drinking with Francois it’s evident that he’s extremely knowledgable about the craft of cocktails and invests time in refining his mastery.

Now to the drinks

We’re as talented in the imbibing, as Francois is in the making, and with 14 cocktails on offer there was no way we’d be able to try all of them in one sitting – and definitely not standing. So we paced ourselves; 4 on the Friday and 10 at the official launch. The drinks were perfectly balanced - unlike us. We may have been zozzled but we do it with such profession, class and many an empty glass!

The menu boasts 14 cocktails with each one as distinct or complex as the next. Each drink is imbued with Francois’ creative vision, and cocktail mastery, with a firm grip on advanced level bar tending. Out of the 14 cocktails two from last season’s menu still remain; the Moulin Rouge and De Peche Mode, (because we just can’t drink enough), and the introduction of the nouveau cocktails are being embraced with open hands and mouths.

Remember The Maine Photo: Frank Ishman

Remember The Maine - Rittenhouse Rye Whiskey, cherry heering, sweet vermouth and Pernod Absinthe. This prohibition cocktail harks back to 1898 when U.S.S. Maine exploded in Havana Harbor and touched off a period of global aggression that began with the Spanish-American War. “Remember the Maine!” became the rallying cry of yellow journalists seeking a strong, American response to what they saw as a Spanish act of war. While the truth is as muddied as the origins of this drink, this “Manhattan with Heering” is clearly delicious and definitely memorable. Oh and how.

Mademoiselle & Remember The MaineMademoiselle - Akvinta Vodka, lime juice, Raspberry Gomme, Miracle Mile Yuzu bitters, basil, aged balsamic, salt, soda. Balanced, citrusy (from the Yuzu bitters), sweet and the aged balsamic and touch of salt, balanced out with the basic and the unsurpassed kick from the Akvinta organic Croatian vodka - you’ve got a cocktail where all formalities and politeness will be out the window. It turns a mademoiselle into a right madam.

L’Aphrodisiac - Cabeza Tequila, Mezcal, Aloe Vera liqueur, lime juice, orgeat No story on L’aphrodisiac. I came up with that drink. It’s def aphrodisiac cocktail because nuts are aprodisiac (orgeat-almond syrup), tequila and Mezcal are definitely aphrodisiacs.

Sazerac Photo: Frank IshmanThe Sazerac - You don’t often see this quintessential cocktail served the way it was traditionally invented. In around 1870 rye whiskey replaced cognac as the main ingredient due to the cognac shortage at the time (here’s a bit of history swizzled in for you). At Pour Vous there’s no shortage here. You’ll find the traditional Sazerac made with Martel Vs Cognac and dash of Angostura bitters which really opens up the flavors.

L’Resistance - Fords Gin, Dolin Bianco Vermouth, yellow chartreuse, citrus oil. This drink was named by Simon Ford (of Fords Gin) and it’s Francois’ favorite drink to make. This bitter, sweet, bittersweet, tangy cocktail is certainly the piece d’ resistance.

French 75 - A twist on the classic French 75 with the choice of D’usse VSOP Cognac or Beefeater Gin and lemon juice, fine sugar and Brut Champagne. In a French speakeasy bar this drink has 75 reasons and two ways to be drunk.

Brandy Sour - I got really excited about this one. Traditionally the national drink of Cyprus and was introduced as an alcoholic substitute for iced tea. Francois’ Brandy Sour features D’usse VSOP cognac, lemon juice, fine sugar, Angostura bitters, citrus oil and egg whites, which made it fluffier and less dense than your traditional sour. Yes, it was worth the excitement.

La Bete Verte & Puff Puff Pastis

La Bete Verte - Pernod Absinthe, lime juice, cucumber, fine sugar and purified water. In French this means the stupid green and, yes, it’s stupidly green but will make your cheeks stupendously rosé. Francois ensures all the flavors are balanced to perfection and even cuts off the skin of the cucumber as it adds bitterness. Take a winning bet on La Bète Verte for some gargantuan green-eyed sips.

Puff Puff Pastis - Lovingly named and ‘packed’ with the wonders of Plymouth gin, cherry, Ricard Pastis, orgeat and mint. No need for manners here; it’s too good to sip, sip, share.

East India Negroni - by Jim Meehan (PDT) Photo: Frank Ishman

East India Negroni - Made by one of the mastermind mixologists from PDT comes a variant of the traditional Negroni and uses a smooth, yet funky, blend of aged rums. The addition of the East India Sherry amps up the drink’s exoticness and sweetness. We definitely enjoyed this classic drink with a twist.

Uisce Buck Photo: Frank Ishman

Uisce Buck - After about 10 drinks things start to look blurry and we thought this drink was called Uncle Buck, until we took a closer look to see this drink is called UISCE Buck. Uisce is the word for whiskey in old Irish. It used to be Uisce beatha and the word ”whiskey” itself is simply an anglicized version of this phrase - not that you give a buck really. Charming drink though.

Monte Carlo
Monte Carlo - This is Francois’ favorite drink to make and it is definitely going to be a favorite to order. It contains Wisers rye whiskey, benedictine, angostura bitters and citrus oil. We don’t recommend getting behind the wheel after this one!