Cóctel French 75

Name: Cóctel French 75
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Ingredients: 1.5 oz ginebra estilo London dry recomendado; 0.75 oz jugo de limón fresco exprimido fresco, colado de semillas; 0.75 oz jarabe simple ver sección de jarabe simple abajo; 2 oz Champagne o Prosecco seco o Cava, bien refrigerado; Prosecco seco; 4 piezas cubos de hielo; 1 pieza twist de limón para decorar; 0.5 taza azúcar granulada; 0.5 taza agua

Bebida5 min1 porcionesFácil

Sobre esta receta

El French 75 es un cóctel clásico y elegante con una personalidad chispeante — ginebra crujiente, jugo de limón fresco y un toque de jarabe simple, coronado con Champagne refrigerado. Nombrado así por el poderoso cañón de campaña francés de 75 mm por su legendario impacto, este clásico es brillante, cítrico y celebratorio. Es un favorito de la multitud que se prepara en menos de cinco minutos y se siente sin esfuerzo sofisticado.

Instrucciones

1
Make the simple syrup: Combine the granulated sugar and water in a small saucepan over ^[medium heat]. Stir until the granulated sugar fully dissolves, about 2–3 minutes. Do not let it boil. Remove from heat, let cool completely, then transfer to a sealed jar or bottle. It keeps in the fridge for up to 4 weeks. (Skip this step if using store-bought simple syrup.)
2
Chill your champagne flute in the freezer for 5 minutes, or fill it with ice water while you prep the cocktail.
3
Juice the lemon and strain out any seeds or pulp. Measure 0.75 oz of fresh lemon juice — freshness is key here, bottled juice will noticeably flatten the drink.
4
Fill a cocktail shaker with ice. Add the gin, fresh lemon juice, and simple syrup.
5
Shake vigorously for 10–15 seconds until the shaker is very cold and frosty on the outside.
6
Discard the ice water from your chilled flute (if you used that method). Double-strain the shaken cocktail through a sieve into the flute.
7
Slowly top with the chilled champagne, pouring gently down the inside of the glass to preserve the bubbles. Do not stir.
8
To make the lemon twist: cut a 3-inch strip of lemon peel, avoiding the white pith. Hold it over the glass and give it a firm twist to express the oils over the surface of the drink. Run the peel around the rim, then drape it over the edge or drop it in. Serve immediately.

Cóctel French 75

Bebida5 min1 porcionesFácil

Sobre esta receta

Instrucciones

1
Make the simple syrup: Combine the granulated sugar and water in a small saucepan over ^[medium heat]. Stir until the granulated sugar fully dissolves, about 2–3 minutes. Do not let it boil. Remove from heat, let cool completely, then transfer to a sealed jar or bottle. It keeps in the fridge for up to 4 weeks. (Skip this step if using store-bought simple syrup.)
2
Chill your champagne flute in the freezer for 5 minutes, or fill it with ice water while you prep the cocktail.
3
Juice the lemon and strain out any seeds or pulp. Measure 0.75 oz of fresh lemon juice — freshness is key here, bottled juice will noticeably flatten the drink.
4
Fill a cocktail shaker with ice. Add the gin, fresh lemon juice, and simple syrup.
5
Shake vigorously for 10–15 seconds until the shaker is very cold and frosty on the outside.
6
Discard the ice water from your chilled flute (if you used that method). Double-strain the shaken cocktail through a sieve into the flute.
7
Slowly top with the chilled champagne, pouring gently down the inside of the glass to preserve the bubbles. Do not stir.
8
To make the lemon twist: cut a 3-inch strip of lemon peel, avoiding the white pith. Hold it over the glass and give it a firm twist to express the oils over the surface of the drink. Run the peel around the rim, then drape it over the edge or drop it in. Serve immediately.