Sobre esta receta

Un cóctel atemporal y efervescente nacido en el París de 1915, el French 75 es el matrimonio perfecto entre ginebra, jugo de limón fresco, jarabe simple y Champagne bien frío. Brillante, cítrico y elegantemente burbujeante, es uno de los cócteles más celebrados de la historia —y uno de los más fáciles de hacer hermosamente en casa. Esta receta bien probada logra el equilibrio clásico: lo suficientemente ácido para ser refrescante, lo suficientemente dulce para ser sorbible, y coronado con justo lo suficiente de vino espumoso para que cada vaso parezca una celebración.

Instrucciones

1. 1

   Make the simple syrup: Combine equal parts granulated sugar and water in a small saucepan over ^[medium heat]. Stir until the sugar is fully dissolved, about 2–3 minutes. Do not boil. Remove from heat, let cool completely, then transfer to a quart jar or bottle. Refrigerate until cold.

2. 2

   Chill your glass (Large) in the freezer for 5–10 minutes, or fill it with ice water while you prep the cocktail.

3. 3

   Fill a mixing bowl with ice. Add the gin, fresh lemon juice, and simple syrup.

4. 4

   Shake vigorously for 12–15 seconds until the shaker is very cold and frosty on the outside.

5. 5

   Discard the ice water from your chilled glass (Large) (if used). Strain the shaken cocktail into the flute using a sieve.

6. 6

   Slowly top with well-chilled champagne, pouring gently down the side of the glass to preserve the bubbles. About 2 oz (a generous splash) is the classic proportion.

7. 7

   Garnish with a lemon twist: use a peeler or knife to cut a long strip of lemon peel, avoiding the white pith. Hold the twist over the glass and give it a firm pinch to express the oils over the surface of the drink. Run it around the rim, then drop it in or drape it over the edge.