We’re not going to beat around the bush here: we love Champagne. The pop of the bottle immediately evokes celebration, the fine bubbles create a wonderful texture, and the elegant taste is reminiscent of brioche. On the flip side, neither of us are fans of Prosecco. Perhaps the huge surge in popularity in recent years means we’ve had too much poor-quality Prosecco forced into our glasses at bottomless brunch (ah, millennials), but we just can’t hack its giant bubbles and overly fruity, acidic, sweet taste.
Nonetheless, there’s only so long we can attempt to sustain a Champagne lifestyle on a beer budget, so a French 75 is the perfect welcome drink to make your Champagne stretch further. We tried a few variations and ultimately agreed that the IBA recipe was close to a winner.
For one serving, you will need:
· Cocktail shaker
· Champagne flute
· 30ml gin (we like Bombay Sapphire best here)
· Champagne (although Cava will do nicely)
around ¼ to 1/3 of a glass.
· 15ml freshly squeezed lemon juice
· 20ml sugar syrup mix together a 60:40 blend of caster sugar and boiling water respectively
· Long strip of lemon peel, for garnish
· Generous handful of ice
Vigorously shake together the ice, gin, lemon juice and cooled sugar syrup in the cocktail shaker —around 20 seconds. Strain into the Champagne flute and top with Champagne. Garnish with the lemon peel.
Cheers!
Stay salty af,
Anika and Fleurie
Comments