Evangeline's French 75 Recipe
Hendrick's Gin. Lemon Juice. Simple Syrup. Champagne. Lemon Spiral.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Chill glass
Place a Champagne flute in the freezer for 5–10 minutes or fill briefly with ice water while you prepare the cocktail to ensure it is well chilled.
Combine and shake
In a cocktail shaker, add Hendrick's Gin (2 oz), fresh lemon juice (0.75 oz) and simple syrup (0.5 oz). Fill the shaker with ice (about 6 cubes). Secure the lid and shake vigorously for 10–12 seconds, until the shaker is frosty and well chilled.
Fine strain
Remove the chilled flute from the freezer or discard the ice water. Double-strain the shaken mixture into the flute using a Hawthorne strainer and a fine mesh strainer (or just a fine strainer) to remove ice shards and pulp.
Top with Champagne
Carefully top the strained cocktail with chilled Champagne or dry sparkling wine (about 3 oz). Pour gently down the side of the flute to preserve bubbles and avoid overflow. Leave a small head of foam.
Garnish
Cut a long, thin spiral of lemon peel (avoiding the bitter white pith) with a channel knife or vegetable peeler. Twist the spiral over the flute to express the oils, then drop or drape the spiral into the drink along the rim.