Parallel French 75 Recipe
Make Parallel French 75 Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
Chill glass
Place a champagne flute or coupe in the freezer for 5–10 minutes or fill it with ice and cold water while you prepare the cocktail to ensure the drink stays cold when served.
Mix base
Add gin, cognac, fresh lemon juice and simple syrup into a cocktail shaker. Add 2 dashes of Angostura bitters into the shaker as well.
Add ice and shake
Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted. This both chills and dilutes the mix to balance the cocktail.
Strain
Discard the ice/water from the chilled flute (if used). Double-strain the shaken mixture into the chilled champagne flute or coupe to remove small ice shards and citrus pulp. Use a fine mesh strainer if available.
Top with sparkling wine
Slowly top the cocktail with about 3 oz of well-chilled brut Champagne or sparkling wine. Pour gently down the side of the glass to preserve bubbles and avoid an aggressive foam-over.
Finish and garnish
Give the drink one very gentle stir (about 1 rotation) to integrate the sparkling wine with the shaken base. Express a lemon twist over the surface to release oils, wipe the rim with the peel if desired, then drop the twist into the drink as garnish.
Serve
Serve immediately while effervescent. Provide a small napkin; the Parallel French 75 is best enjoyed cold and bubbly.