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FRENCH 75 COCKTAIL RECIPE RECIPE | EPICURIOUS



French 75 Cocktail Recipe Recipe | Epicurious image

This French 75 recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well chilled.

Provided by Eben Freeman

Yield Serves 1

Number Of Ingredients 6

1 lemon
3 tablespoons (1 ½ ounces) gin
1 ½ tablespoons (3/4 ounce) fresh lemon juice
1 tablespoon (½ ounce) simple syrup
1 cup ice cubes
¼ cup (2 ounces) dry sparkling wine, such as brut Champagne, chilled

Steps:

  • Using zester or paring knife, slice peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside.
  • In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with sparkling wine.
  • Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and serve immediately.

FRENCH 75 COCKTAIL RECIPE RECIPE | EPICURIOUS



French 75 Cocktail Recipe Recipe | Epicurious image

This French 75 recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well chilled.

Provided by Eben Freeman

Yield Serves 1

Number Of Ingredients 6

1 lemon
3 tablespoons (1 ½ ounces) gin
1 ½ tablespoons (3/4 ounce) fresh lemon juice
1 tablespoon (½ ounce) simple syrup
1 cup ice cubes
¼ cup (2 ounces) dry sparkling wine, such as brut Champagne, chilled

Steps:

  • Using zester or paring knife, slice peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside.
  • In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with sparkling wine.
  • Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and serve immediately.

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