Bouquet de Bulles

Amy Racine | New York City

Amy Racine, beverage director at La Marchande, constructed the Bouquet de Bulles from the bones of a French 75 and the flavor of a boozy Arnold Palmer. The classic tea-and-lemon pairing is made even more bright and refreshing with the topper of sparkling wine.

Ingredients

Serving: 1

  • 1 1/2 ounces chamomile tea–infused gin (see Editor’s Note)
  • 1 1/2 ounces chamomile tea–infused gin (see Editor’s Note)
  • 1/2 ounce St-Germain
  • 1/2 ounce St-Germain
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • 1/4 ounce simple syrup
  • 1/4 ounce simple syrup
  • 1 1/2 ounces sparkling wine
  • 1 1/2 ounces sparkling wine

Garnish: dehydrated lemon wheel

Directions
  1. Combine all ingredients except for the sparkling wine in a shaker.
  2. Quickly shake over ice and strain into a coupe glass.
  3. Top with sparkling wine, then garnish with a dehydrated lemon wheel.
Editor's Note

Chamomile Tea–Infused Gin
Combine 750 milliliters gin, preferably Sipsmith, with 12 grams (12 bags) of chamomile tea. Steep for 90 minutes at room temperature, agitating every 15 minutes, and strain.

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