Since we’re gin people, we’re making classic cocktails (and riffing off them) with Tanqueray No. TEN. Today, Jeffrey Morgenthaler shares his favorite riff on the French 75, with a little blush.
When I asked Jeffrey Morgenthaler, a Portland-based bar manager and author of The Bar Book, to come up with a holiday cocktail recipe that made people feel celebratory and revelrous, but didn’t scream apple or cranberry or clove, I wasn’t sure what he’d send back. I definitely didn't expect something like the Bowie Knife.
Bright and sparkly, frittering with energy and a look reminiscent of drinks you'd find on a plane in a Mad Men episode circa season 6 or 7, it initially seems like a drink more fitting for a different time of year. But, as Jeffrey explained, it's just a slight riff on a classic cocktail anyone would make for a holiday party, or New Year's Eve.
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"It's really just a French 75 made with sparkling rosé. I have always liked the name Bowie Knife and wanted to use it in a cocktail that was crisp and cutting, like a knife," Jeffrey told me. "The rosé has just a little bit more tannin, so it’s nice and crisp. It works so well with food!"
And this drink is just that—pale pink and floaty as a cloud when you sip it, it seems otherworldy when compared to the regular flavors of the season. And as Jeffrey mentions, it's a drink suited well for a big brunch.
"The Bowie Knife is actually on our brunch menu. I think French 75s are so great with brunch. Just a little bit of gin, but certainly not too much," Jeffrey said. "You can have a couple of these and still carry on with your day." Amen to that, especially during the holidays.