| French 75 |
Author: Nicole
Ingredients
- 1 ounce neutral gin
- ½ ounce freshly squeezed lemon juice (~ ½ lemon) (see Notes)
- ½ ounce simple syrup (see Notes)
- 3 to 4 ounces sparkling wine (such as French Crémant, Spanish cava or Italian prosecco)
Instructions
- In a shaker filled with ice, add gin, lemon juice and simple syrup. Shake.
- Strain into a champagne flute so it’s about halfway filled (see Notes).
- Top with Champagne or sparkling wine.
- Garnish with a strip of lemon peel.
Notes
* Before squeezing lemons, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1-1/2 cups and keeps two months or longer in the refrigerator.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1-1/2 cups and keeps two months or longer in the refrigerator.
Recipe by Riegl Palate at https://www.rieglpalate.com/french-75/