Uptown 75 Recipe
our take on the classic "french 75" prosecco, hendrick's gin, lemon juice, sugar rim, lemon peel
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Ingredients
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Cocktail
Garnish & Rim
Optional (for larger batch)
Method
Preparation
- 1
Prepare glass rim
Run the lemon wedge around the outer rim of a chilled champagne flute (or coupe) to lightly moisten it. Pour the granulated sugar onto a small plate, then invert the glass and dip/rotate the rim in the sugar to create an even sugar coating. Set the glass aside.
- 2
Shake base
In a cocktail shaker add Hendrick's gin (1.5 oz), fresh lemon juice (0.75 oz), and simple syrup (0.5 oz). Add ice to the shaker until about two-thirds full (roughly 6 ice pieces). Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.
- 3
Strain
Double-strain the shaken mixture into the prepared sugar-rimmed champagne flute, pouring so you fill about one-third of the glass (roughly 2 oz of the shaken base). Double-straining removes ice shards and pulp for a clean finish.
- 4
Top with Prosecco
Carefully top the cocktail with chilled Prosecco (about 3 oz), pouring gently down the side of the glass to preserve bubbles. Pour slowly to avoid foam overflow.
- 5
Notes
- 6
This recipe yields one cocktail. Adjust ingredient ratios proportionally for larger batches using the Optional section. If you prefer a drier cocktail, reduce simple syrup to 0.25 oz; for sweeter, increase to 0.75–1 oz.
- 7
Use very cold Prosecco and chilled glassware to preserve effervescence. For a slightly floral variation, garnish with a small cucumber ribbon to echo Hendrick's botanical profile.
