关于此食谱

一款诞生于1915年巴黎的永恒、清爽鸡尾酒，法国75号完美结合了杜松子酒、新鲜柠檬汁、简易糖浆和冷藏香槟。清亮、柑橘味十足且优雅起泡，它是历史上最著名的鸡尾酒之一——也是在家中最容易完美制作的之一。这个经过充分测试的配方抓住了经典的平衡：足够酸爽以清爽宜人，足够甜美以便啜饮，并用足量的起泡酒点缀，使每一杯都感觉像是一场庆祝。

步骤说明

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.