LOW-ALCOHOL FRENCH 75
This big, bright take on the French 75 skips the bubbly classic's gin or cognac, instead adding sweetly herbal, lower in A.B.V., blanc vermouth. Serving it up and over ice in a Collins glass is a nod to how early French 75s were served. (The ice continues to dilute the drink as you sip.) Or serve up in a Nick and Nora or coupe.
Provided by Rebekah Peppler
Yield 1 cocktail
Number Of Ingredients 6
Steps:
- In an ice-filled shaker, combine the vermouth, shrub and lemon juice. Cover and shake vigorously until well chilled. If serving over ice, fill a Collins glass with ice and strain the cocktail into the glass. If forgoing the ice, strain into a Nick and Nora or coupe glass. Top with Champagne and finish with the lemon twist.
NONALCOHOLIC FRENCH 75
Pull out your finest coupe or Nick and Nora glass for this tart, nonalcoholic take on the French 75, ideal for nondrinkers and those taking a night (or week, or month, or year) off drinking. The key to the drink's complexity is in the sweet bay-peppercorn shrub, a rich-in-flavor, make-ahead base that lasts, stored in the refrigerator, up to one month.
Provided by Rebekah Peppler
Yield 1 cocktail
Number Of Ingredients 7
Steps:
- In an ice-filled cocktail shaker, combine the Sweet Bay-Peppercorn Shrub, lemon juice and bitters, if using. Cover and shake until well chilled. Strain into a Nick and Nora or coupe glass, and top with soda water and tonic. Finish with the lemon twist.
FRENCH 75 COCKTAIL
Love gin and champagne? Combine the two in this classic cocktail with lemon, which is sure to be a hit at any celebration. Garnish with a strip of lemon zest
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 6
Steps:
- Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice.
- Shake well then strain into a champagne flute. Top with a little champagne, leave to settle (as it will bubble up) then fill up with more champagne. Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest if you like.
Nutrition Facts : Calories 200 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium
SWEET BAY-PEPPERCORN SHRUB
This citrus-based shrub, in which lemon and grapefruit peels are muddled with sugar, black peppercorns, thyme, cloves and bay leaves before being combined with citrus juice, acts as a lightly spiced base for any drink - whether you're adding alcohol or not. Use it in a No-ABV French 75 or simply pour an ounce or so over ice and top with sparkling water or tonic. Or try it in a low-A.B.V. French 75, or in lieu of simple syrup in a classic French 75.
Provided by Rebekah Peppler
Time 6h15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place the citrus peels in a medium bowl or a large jar. Add the sugar, peppercorns, salt, thyme, cloves and bay leaves.
- Use a muddler or the end of a rolling pin to muddle the mixture together, working the sugar mixture into the peels until the peels begin to express their oils and start to turn slightly translucent. Set aside at room temperature for at least 6 hours or overnight. Much of the sugar should be dissolved, and the citrus peels will be mostly translucent.
- Juice the reserved lemons and grapefruit. (You should have about 1¼ cups juice.) Add the juice to the mixture and stir (or cover and shake the jar) until the sugar and salt dissolve. Strain through a fine-mesh strainer, pressing on the solids and transfer to an airtight container. The shrub can be stored, in the refrigerator, for up to 1 month.
FRENCH 75
A fresh drink with lemon juice and gin, this concoction takes its nationality from a topping of Champagne.
Provided by Mark Bittman
Time 2m
Number Of Ingredients 6
Steps:
- Combine lots of ice, the gin, lemon juice and simple syrup in a mixing glass and shake. Strain into an empty glass. Top with Brut Champagne. Garnish with a lemon twist
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