French 75

Ingredients

Equipment Needed

• •Cocktail shaker with strainer
• •Jigger for measuring
• •Champagne flute or coupe glass
• •Channel knife or vegetable peeler for lemon twist

Instructions

1. 1

   Chill your glass

   Place a champagne flute or coupe glass in the freezer for at least ten minutes before mixing. A properly chilled glass keeps those bubbles lively and the drink cold from first sip to last. This small act of preparation makes all the difference.

   A coupe glass shows off the bubbles better and feels more festive. Flutes work fine, but coupes are how we serve them at Lagniappe.
2. 2

   Combine gin, lemon, and syrup

   Fill a cocktail shaker with ice. Add the gin, fresh lemon juice, and simple syrup. The lemon must be fresh squeezed, not that bottled nonsense. You'll taste the difference immediately. The oils from the zest that make it into fresh juice add brightness no bottle can replicate.

3. 3

   Shake with purpose

   Shake vigorously for twelve to fifteen seconds until the shaker frosts over and feels almost painful to hold. You're chilling the mixture and creating tiny ice shards that will melt into the drink, providing proper dilution. A weak shake makes a weak cocktail.

   Count in your head or shake to a song. Fifteen seconds feels longer than you think when you're doing it right.
4. 4

   Strain into chilled glass

   Strain the mixture into your chilled glass. You want no ice chips in the final drink. The liquid should be cloudy from the shake and bitterly cold.

5. 5

   Top with champagne

   Slowly pour the chilled champagne down the side of the glass. Pouring gently preserves those precious bubbles. The drink will turn pale gold and effervescent, the bubbles rising in lazy streams. Fill to about half an inch from the rim.

   A quality Crémant or Spanish Cava works beautifully here. Save the vintage Champagne for drinking straight.
6. 6

   Garnish and serve

   Express a lemon twist over the drink by holding it over the glass and giving it a firm twist to release the oils. You'll see them spray across the surface. Drop the twist into the glass or perch it on the rim. Serve immediately. This cocktail waits for no one.

Chef Tips

• •Classic proportions call for equal parts lemon and syrup, but I prefer a touch more lemon. Louisiana summers taught me that acid brightens everything. Start with my proportions and adjust to your taste.
• •Make simple syrup by combining equal parts sugar and water in a saucepan, heating just until dissolved. Cool completely before using. Keeps refrigerated for a month.
• •For a party of twelve, combine 18 ounces gin, 9 ounces fresh lemon juice, and 6 ounces simple syrup in a pitcher. Refrigerate until cold. Pour about 2 ounces into each glass and top with 3 ounces champagne. That's the Lagniappe way: prepare ahead, celebrate together.
• •Some New Orleans bars make this with cognac instead of gin. That's the original recipe from Paris. Try it both ways and decide for yourself. I lean toward gin for its botanical brightness, but cognac makes a richer, warmer drink for cooler nights.
• •If your bubbles go flat before you finish your drink, you're sipping too slowly. This cocktail rewards enthusiasm.

Advance Preparation

• •Simple syrup can be made up to one month ahead and refrigerated in a sealed container.
• •For parties, the gin-lemon-syrup base can be mixed up to four hours ahead and refrigerated. Do not add champagne until the moment of serving.
• •Juice lemons up to two hours before serving and refrigerate. Fresh is always better, but a little planning keeps you out of the kitchen during the party.

Frequently Asked Questions

Nutrition Information

1 serving (about 170g)