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.