When Stir Cooking School offered the French 75 as a special for the Paris Nights cooking class, you know I had to have one.
Recipes vary, but the basic ingredients are, roughly:
- 2 oz. gin
- 1 oz. simple syrup
- 1 oz. lemon juice
- champagne to fill the glass
Shake the first three ingredients with ice, strain into a collins glass or champagne flute, then top with champagne or sparkling wine.
Garnish with a lemon wedge and, if you like, a cherry jelly bean (or was it cinnamon?). The bar was out of cherries, so this was bartender Tyler's intriguing substitute.
I'm definitely keeping this cocktail in mind for a group occasion, when I can justify opening a bottle of bubbly. It's mighty tasty.
P.S. I just made eight of these in smallish flutes, halving the amounts, and that used up most of a bottle of champagne and the juice of about 5 lemons. Also, the half-strength is still strong enough to kick!