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recipe-festive-french-75
Festive French 75
This spin on the classic Festive French 75 cocktail 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.
This spin on the classic Festive French 75 cocktail 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.
Tea-Infused Gin
2 Tbsp Honeybee Ginger Elixir White Tea*
4 oz gin
Tea-Infused Syrup
2 Tbsp Honeybee Ginger Elixir White Tea*
4 oz water at 190°F
½ cup sugar
Remaining Ingredients
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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