French 52 Cocktail

By Michael Hoffman
December 8, 2015
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Author Notes:

I created this cocktail for Food52's 2015 holiday cocktail competition. My idea was to make a twist of a French 75 that involved a bit of cooking (well, heating anyway). The wine syrup is based on a recipe by bartender Tiffany Short, which I found in the Wall Street Journal. I love this syrup; it's floral and complex.

Michael Hoffman

Makes: 1 cocktail

For the wine syrup:

  • 1 cup Sauvignon Blanc or other dry white wine
  • 1 cup sugar
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 3 strips grapefruit peel (a little attached pith is fine)

For the cocktail:

  • 1 1/2 ounces gin
  • 1 ounce wine syrup (recipe above)
  • 1/2 ounce lemon juice
  • 1/2 ounce grapefruit juice
  • 2 dashes citrus or orange bitters
  • 2 ounces Prosecco or other dry sparking wine, to top
  • 1 grapefruit twist, for garnish
  1. Make the wine syrup: Add all ingredients for the syrup to a small saucepan over medium heat. Heat, stirring often, until sugar is dissolved and syrup starts to bubble a little (about 5 minutes). Allow to cool to room temperature. Strain and refrigerate. (I'm guessing this stuff will keep a few weeks in the fridge.)
  2. Add all ingredients except the Prosecco and the garnish to a cocktail shaker filled with ice. Shake until very cold. Fine strain into a chilled flute or coupe. Top with Prosecco, garnish with the twist, and serve.

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