French 75 Recipe
pisco, passion fruit, cava, acidified grapefruit, cardamom
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Ingredients
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Base Ingredients
Garnish
Method
Preparation
- 1
Prepare Cardamom Syrup
In a small saucepan, combine equal parts water and sugar with crushed cardamom pods. Heat over medium until sugar dissolves, then let it steep for 30 minutes. Strain and cool.
- 2
Juice Grapefruit
Juice fresh grapefruits to yield the required amount of grapefruit juice. For acidification, mix grapefruit juice with a small amount of citric acid or lemon juice to balance the flavor.
- 3
Prepare Passion Fruit Puree
Cut a fresh passion fruit in half and scoop out the pulp. Blend it briefly and strain to remove seeds, yielding the puree.
Mixing
- 4
Combine Ingredients
In a cocktail shaker, add the pisco, passion fruit puree, acidified grapefruit juice, and cardamom syrup. Fill the shaker with ice.
- 5
Shake it Up
Shake vigorously for about 15 seconds until well chilled.
Serving
- 6
Strain and Top
Strain the mixture into a chilled champagne flute, filling it about halfway. Top with chilled cava, pouring gently to maintain the bubbles.
- 7
Garnish and Serve
Garnish with a twist of grapefruit peel on top and serve immediately.
