Reserve French 75 Recipe
Make Reserve French 75 Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & Finish
Method
Prep & Shake
- 1
Chill flute
Place a champagne flute or coupe in the freezer or fill it with ice water while you prepare the cocktail so the glass is nicely chilled.
- 2
Combine base ingredients
In a cocktail shaker, add 1.5 oz gin, 0.75 oz fresh lemon juice, and 0.5 oz simple syrup.
- 3
Add ice and optional bitters
Add 6 large ice cubes to the shaker. If using, add 1 dash of Angostura bitters to lend depth. Seal the shaker.
- 4
Shake
Vigorously shake for 10–12 seconds until the shaker is well chilled and slightly frosted. The goal is to chill and dilute the lemon-gin-syrup mixture.
Strain & Top
- 5
Strain
Discard the ice or water from the chilled flute. Double-strain the shaken mixture into the chilled flute using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and pulp.
- 6
Top with sparkling wine
Carefully top the flute with approximately 3 oz chilled Champagne or other dry sparkling wine. Pour gently down the side of the glass to preserve the bubbles and avoid overflowing.
Garnish & Serve
- 7
Express lemon oils
Cut a lemon twist: peel a thin strip of lemon zest, avoiding the bitter white pith. Hold the twist over the glass and give it a firm twist to express the citrus oils onto the cocktail surface.
- 8
Garnish
Run the rind around the rim of the glass if desired, then drop the twist into the flute or perch it on the rim.
- 9
Serve immediately while the Champagne is lively. Sip and enjoy.