Frenchy 75 Recipe
Tanqueray, Hibiscus, Lemon, Champagne
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Ingredients
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Cocktail
Method
Cocktail
Chill glass
Place a champagne flute in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink so the cocktail stays cold when finished.
Combine base ingredients
Add 1.5 oz Tanqueray, 0.5 oz fresh lemon juice, and 0.5 oz hibiscus syrup to a cocktail shaker. Fill the shaker with ice (about 1 cup) so contents are well chilled.
Shake
Firmly shake the mixture for 10–12 seconds until the shaker is very cold to the touch and the outside is frosted; this chills and slightly dilutes the base for balance.
Strain into flute
Discard ice or water from the chilled flute. Double-strain the shaken mixture into the flute using a Hawthorne strainer and, if available, a fine mesh strainer to remove small ice shards and any pulp.
Top with Champagne
Carefully top the flute with 3 oz chilled Champagne or other dry sparkling wine. Pour slowly down the side or use a bar spoon to preserve carbonation and create a gentle, steady rise of bubbles.