A sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
Combine gin, syrup, and lemon juice in a shaker with ice. Shake and strain into a champagne glass. Top with champagne and stir gently.
Dates back to 1915 at the New York Bar in Paris. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. -Wiki.
Some sources say this drink should not be served in a flute, it was a drink that helped the British soldiers tough out the First World War while remembering fonder, more peaceful times. Try the classic recipe included in the Aperitivo pack.
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