Thanks for including the specific amount of champagne in your ingredient list. A lot of recipes just say "top with champagne" and I'm not sure exactly how much to use.
Big fan of the French 75 and look forward to trying the adjusted recipe. However, on mixing technique I find it works better to add the champagne to the shaker (after shaking) for a quick stir with the ice/cocktail and then carefully straining it all into the glass. You lose a bit of fizz but flavours are more pronounced and consistent plus the drink is better chilled.
This is great, thank you! I have the same conundrum with Champagne. I have had a bottle sitting in my fridge for a while now that I didn't want to open because most of it would go to waste.
Looking forward to trying the French 75 tonight! Any other rum suggestions other than Plantation? Pennsylvania doesn’t make it easy for us to get some of these liquors.
I find sugar cubes a bit, umm, unsatisfying in cocktail prep. Though, I will admit that my gateway old fashioned called for one. Is it just to understand what a champagne cocktail tastes like? Would I not get the same effect with a teaspoon of 1:1 Demerara syrup?
Here is a (large) twist on the French 75 that I expropriated from The Local Edition in San Francisco. It is called the French Mistake . . . It is a favorite with our dinner party crowd.
1 Grapefruit Shrub
0.5 Cognac
0.5 Sweet Vermouth
egg white
Champagne to top
Add all except Champagne to a shaker with ice and mix. After reading the flip posting, maybe do the 'dry' shake followed by the ice . . .
Pour into a Nick and Nora and top with the Champagne.
The original calls for topping with minced lime leaves (but how has that?). I either dust with some mint or just let the froth be the topping.
Thanks for including the specific amount of champagne in your ingredient list. A lot of recipes just say "top with champagne" and I'm not sure exactly how much to use.
Big fan of the French 75 and look forward to trying the adjusted recipe. However, on mixing technique I find it works better to add the champagne to the shaker (after shaking) for a quick stir with the ice/cocktail and then carefully straining it all into the glass. You lose a bit of fizz but flavours are more pronounced and consistent plus the drink is better chilled.
This is great, thank you! I have the same conundrum with Champagne. I have had a bottle sitting in my fridge for a while now that I didn't want to open because most of it would go to waste.
Cheers!
Looking forward to trying the French 75 tonight! Any other rum suggestions other than Plantation? Pennsylvania doesn’t make it easy for us to get some of these liquors.
I find sugar cubes a bit, umm, unsatisfying in cocktail prep. Though, I will admit that my gateway old fashioned called for one. Is it just to understand what a champagne cocktail tastes like? Would I not get the same effect with a teaspoon of 1:1 Demerara syrup?
Here is a (large) twist on the French 75 that I expropriated from The Local Edition in San Francisco. It is called the French Mistake . . . It is a favorite with our dinner party crowd.
1 Grapefruit Shrub
0.5 Cognac
0.5 Sweet Vermouth
egg white
Champagne to top
Add all except Champagne to a shaker with ice and mix. After reading the flip posting, maybe do the 'dry' shake followed by the ice . . .
Pour into a Nick and Nora and top with the Champagne.
The original calls for topping with minced lime leaves (but how has that?). I either dust with some mint or just let the froth be the topping.
Hope you enjoy and love this substack!
Another great champagne cocktail is The Old Cuban created by Audrey Saunders.
Thoughts on subbing in orgeat instead of syrup for a twist? I'm trying to figure out ways to use up the orgeat I made before it goes bad :-)
I'll probably just go ahead and do it and report back in the name of science