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French 75, Original


2 oz
A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
0.5 oz
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.
0.25 oz
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.
3 oz
A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
1 twist
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Shake all ingredients, except the sparkling wine, with ice until chilled. Strain into a Collins or other tall glass filled with ice. Top with the sparkling wine, give it a light stir and garnish with a lemon twist. #shake #ontherocks



Bitter
Fresh
The Canon Cocktail Book
avg. 3.5 (18)
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