French 75

Ingredients

• 45ml London Dry gin
• 22ml freshly squeezed lemon juice (about 1 lemon)
• 15ml simple syrup
• 90ml brut champagne or dry sparkling wine, well chilled
• Ice
• 1 long lemon twist, to garnish

Recipe

1. Chill your champagne flute in the freezer for at least 10 minutes before serving. A cold glass keeps the drink colder longer and dramatically slows the loss of bubbles.

2. Combine the gin, lemon juice, and simple syrup in a cocktail shaker. Fill the shaker generously with ice — you want the drink thoroughly chilled and slightly diluted by the melt, which softens the alcohol and integrates the flavors.

3. Shake vigorously for 12–15 seconds. The shaker should become uncomfortably cold to hold. That is exactly the right amount of time.

4. Fine strain into the chilled flute, angling the strainer to pour gently along the inside wall of the glass rather than splashing down the center. This preserves effervescence once the champagne is added.

5. Top slowly with the chilled champagne, pouring down the side of the glass. Do not stir — the layers will marry naturally. To make the garnish, use a vegetable peeler to cut a long strip of lemon peel, express the oils over the surface of the drink by bending the twist skin-side-out, run the peel around the rim, and drop it in. Serve immediately.