Restaurants›DRAFT + TABLE›French 75 Recipe

French 75 Recipe

Name: DRAFT + TABLEs FRENCH 75 Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 tbs Booker's Gin (or another high-proof London Dry gin); 0.75 oz Fresh lemon juice; 0.5 oz Simple syrup (1:1); 3 oz Segura Viudas Brut Cava (chilled); 1 to taste Big ice rock (large single sphere or cube); 1 piece Orange peel (thick strip, about 2 x 1.5 in / 5 x 4 cm); 2 piece Luxardo maraschino cherries (or other brand Luxardo-style cherries); 0.25 oz Luxardo cherry syrup (from the jar); 1 piece Orange oil (for express zesting) or additional orange peel

Inspired by DRAFT + TABLE

Time10m

Serves1

Booker's Gin + Fresh Lemon Juice, topped with Segura Viudas Brut Cava Muddled Orange + Luxardo Cherries, on a Big Rock

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Ingredients

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Cocktail

2 tbs Booker's Gin (or another high-proof London Dry gin)3/4 oz Fresh lemon juice1/2 oz Simple syrup (1:1)3 oz Segura Viudas Brut Cava (chilled)1 to taste Big ice rock (large single sphere or cube)

Garnish & Muddle

1 piece Orange peel (thick strip, about 2 x 1.5 in / 5 x 4 cm)2 piece Luxardo maraschino cherries (or other brand Luxardo-style cherries)1/4 oz Luxardo cherry syrup (from the jar)

Optional rinse/express

1 piece Orange oil (for express zesting) or additional orange peel

Method

Prepare glass and garnish base

Chill and place ice

Chill a rocks glass briefly (optional by filling with ice and discarding water). Place one large Big Rock (single large cube or sphere) in the chilled rocks glass and set aside.

Muddle orange and cherries

In a mixing glass or small shaker tin, add the orange peel (cut into a 2x1.5 in strip), 2 Luxardo cherries, and 0.25 oz of the Luxardo cherry syrup. Lightly muddle 6–8 times—press firmly enough to release oils from the orange peel and syrup from the cherries but not so much that the orange becomes bitter. The goal is aromatic oil + a bit of cherry sweetness, not a puree.

Build the cocktail

Add spirits and citrus

To the muddled orange + cherries in the mixing glass, add 2 tablespoons (approximately 1 oz) of Booker's Gin, 0.75 oz fresh lemon juice, and 0.5 oz simple syrup. Add ice to the mixing glass so it is roughly 3/4 full.

Shake

Shake vigorously for 10–12 seconds until the shaker is well-chilled and slightly frosted. This integrates the muddled fruit flavors with the gin and lemon.

Finish and serve

Strain and top with cava

Double-strain the shaken mixture over the prepared Big Rock in the rocks glass using a Hawthorne strainer and a fine mesh strainer to remove pulp and cherry solids. Immediately top with 3 oz chilled Segura Viudas Brut Cava, pouring gently to preserve bubbles.

Garnish and express oils

Take an additional orange peel (or the reserved piece), express the oils over the drink by holding it skin-side down 2–3 inches above the surface and giving it a sharp twist so oils spray over the top. Run the peel around the rim and drop it onto the Big Rock alongside one of the Luxardo cherries (reserve the second cherry for an extra garnish or skewer both).

Final adjustment

Taste and optionally add a few drops of extra cherry syrup if you want more sweetness, but do so sparingly. Serve immediately with a short cocktail pick for the cherries.