French 75 Cocktail

Instructions

1. 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. 2

   Chill your Champagne Flute in the freezer for 5 minutes, or fill it with Ice Water while you prep the cocktail.

3. 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. 4

   Fill a Cocktail Shaker with Ice. Add the Gin, fresh Lemon Juice, and Simple Syrup.

5. 5

   Shake vigorously for 10–15 seconds until the shaker is very cold and frosty on the outside.

6. 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. 7

   Slowly top with the chilled Champagne, pouring gently down the inside of the glass to preserve the bubbles. Do not stir.

8. 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.