Adapted from the Death & Co. cocktail book to suit my tastes—i.e. a bit more Campari! This is a simple variation on a French 75, but it tastes a world different. The Campari gives it an extra sophisticated edge. —fiveandspice
London dry-style gin
dry Champagne (or other dry sparkling wine)
In This Recipe
Shake all the ingredients except the Champagne with ice until chilled. Strain into a coupe or Champagne flute and top with the Champagne. Garnish with a lemon twist.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.