As I mentioned the humble French 75 in this newsletter, I may as well share my go-to recipe and along with a cute photo my friend Katerryna took of me and her on Palentines/Galentines/We’reDrinkingTonightTines Day!
1 oz gin (I used Whitley Neill Rhubarb and Ginger Gin on this particular occasion for a boost in flavour behaviour, but a London Dry also works)
1 oz brown sugar syrup
1 oz lemon juice
Stir together in a mason jar with ice then strain into a flute glass. Top with roughly 4oz of dry sparkling wine. As a bougie betch, I prefer Champagne, but Prosecco or Cava are great options. As you can see, Kateryna and I used Modello Prosecco. A solid choice.