Festive French 75
While the classic French 75 cocktail is already friendlier than its name implies, this version is made extra special with an easy tea-infused gin and simple syrup. Serve during evening or brunch.
The French 75 is named for the fast-firing 75mm field gun used by the French during World War I. While the classic cocktail is already friendlier than its name implies, this version is made extra special with an easy tea-infused gin and simple syrup. The subtle notes of rosemary and cinnamon make Honeybee Ginger Elixir perfect for evening imbibing, while for brunch, try Mango Tango Herbal Tea instead for more tropical, mimosa-like vibes.
2 Tbsp Honeybee Ginger Elixir White Tea*
4 oz gin
2 Tbsp Honeybee Ginger Elixir White Tea*
4 oz water at 190°F
½ cup sugar
2 oz fresh lemon juice
glass rimmer Lavender Lemon Sugar
8 oz Champagne
Infuse gin. Combine gin with 2 Tablespoons tea. Steep at room temperature for one hour. Strain fully. Set aside.
Make syrup. Steep 2 Tablespoons tea in 4 ounces water at 190°F for 5 minutes. Add ½ cup sugar; stir until dissolved. Strain fully.
Assemble cocktail. Brush outside rim of each champagne flute or coupe glass with infused syrup and coat in Lavender Lemon Sugar.
For each serving, combine 1-ounce infused gin, ½ ounce syrup, and ½ounce fresh lemon juice in a cocktail shaker (amounts can be scaled to make up to 4 cocktails at once). Fill shaker with ice; cover and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain 2 ounces into (each) prepared glass. Top with 2 ounces Champagne per glass.
Makes 4 cocktails.
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