French 75 Cocktail
160kcal
Ingredients
- 30 ml London dry gin (1 oz)
- 15 ml fresh lemon juice (1/2 oz), about 1/2 lemon
- 15 ml simple syrup (1/2 oz), 1:1 sugar and water
- 60-90 ml Champagne or dry sparkling wine (2-3 oz), well chilled
- 1 lemon twist for garnish
- ice for shaking
Method
- Chill a Champagne flute or coupe in the freezer for 10 minutes, or fill it with ice water while you mix.
- Pour 30 ml gin, 15 ml fresh lemon juice and 15 ml simple syrup into a cocktail shaker.
- Fill the shaker with ice and shake hard for 10-12 seconds, until the outside of the shaker feels frosty.
- Empty the glass, then strain the mixture into it through a fine strainer to catch pulp and ice chips.
- Slowly top with 60-90 ml cold Champagne or sparkling wine, pouring down the side of the glass so it doesn't foam over.
- Twist a strip of lemon peel over the drink to release its oils, add it to the glass and serve straight away.
Notes
- Using Prosecco? Cut the simple syrup to 10 ml, as Prosecco is sweeter than Brut Champagne.
- Simple syrup: dissolve 100 g sugar in 125 ml hot water, cool, and refrigerate up to 1 month.
- Cognac version: swap the gin for 30 ml cognac and use an orange twist.
- About 1.7 Australian standard drinks or 2.1 UK units per cocktail.
- Nutrition is an estimate.