FRENCH 75
By Tested and perfected in the Sur La Table kitchen
Images
Serves
1 cocktail
Ingredients
Simple syrup (makes 3/4 cup)
- 1/2 cup granulated sugar
- 1/2 cup water
- Ice
- 1-ounce gin
- 1/2-ounce simple syrup
- 1/2 ounce freshly squeezed lemon juice
- 1-ounce Champagne or sparkling wine
- Lemon twist for garnish
Procedure
The origin of this cocktail comes from Paris in the 1920’s. The first recorded recipes included gin, Champagne, citrus and sugar. Named after a piece of artillery used during WW1, it was a favorite of royalty and of Americans during prohibition.
1. To prepare simple syrup: To a small saucepan over medium heat, heat water and sugar until the sugar has dissolved and the mixture begins to simmer. Remove from heat and cool completely.
2. To a cocktail shaker add a handful of ice, gin, lemon juice, and 1/2-ounce simple syrup. Shake until chilled, about 20 shakes. Strain into a chilled champagne flute or coupe, then top with champagne.
3. Garnish with lemon peel. For a holiday twist, add pomegranate arils, cranberries, or rosemary sprig to garnish.
1. To prepare simple syrup: To a small saucepan over medium heat, heat water and sugar until the sugar has dissolved and the mixture begins to simmer. Remove from heat and cool completely.
2. To a cocktail shaker add a handful of ice, gin, lemon juice, and 1/2-ounce simple syrup. Shake until chilled, about 20 shakes. Strain into a chilled champagne flute or coupe, then top with champagne.
3. Garnish with lemon peel. For a holiday twist, add pomegranate arils, cranberries, or rosemary sprig to garnish.
FRENCH 75
By Tested and perfected in the Sur La Table kitchen
Serves
1 cocktail
Ingredients
Simple syrup (makes 3/4 cup)
- 1/2 cup granulated sugar
- 1/2 cup water
- Ice
- 1-ounce gin
- 1/2-ounce simple syrup
- 1/2 ounce freshly squeezed lemon juice
- 1-ounce Champagne or sparkling wine
- Lemon twist for garnish
Procedure
The origin of this cocktail comes from Paris in the 1920’s. The first recorded recipes included gin, Champagne, citrus and sugar. Named after a piece of artillery used during WW1, it was a favorite of royalty and of Americans during prohibition.
1. To prepare simple syrup: To a small saucepan over medium heat, heat water and sugar until the sugar has dissolved and the mixture begins to simmer. Remove from heat and cool completely.
2. To a cocktail shaker add a handful of ice, gin, lemon juice, and 1/2-ounce simple syrup. Shake until chilled, about 20 shakes. Strain into a chilled champagne flute or coupe, then top with champagne.
3. Garnish with lemon peel. For a holiday twist, add pomegranate arils, cranberries, or rosemary sprig to garnish.
1. To prepare simple syrup: To a small saucepan over medium heat, heat water and sugar until the sugar has dissolved and the mixture begins to simmer. Remove from heat and cool completely.
2. To a cocktail shaker add a handful of ice, gin, lemon juice, and 1/2-ounce simple syrup. Shake until chilled, about 20 shakes. Strain into a chilled champagne flute or coupe, then top with champagne.
3. Garnish with lemon peel. For a holiday twist, add pomegranate arils, cranberries, or rosemary sprig to garnish.