Chris Hannah’s French 75

Chris Hannah | New Orleans

photo: Denny Culbert

Chris Hannah’s take on the classic, which is served at Arnaud’s French 75 Bar, sticks with Cognac, rather than gin, and adjusts the 50-50 measure of sour and sweet for an overall drier cocktail.

Ingredients

Serving: 1

  • 1/3 ounce lemon juice
  • 1/3 ounce lemon juice
  • 1/4 ounce simple syrup (1:1, sugar:water)
  • 1/4 ounce simple syrup (1:1, sugar:water)
  • 1 1/4 ounces Cognac, preferably Courvoisier VS
  • 1 1/4 ounces Cognac, preferably Courvoisier VS
  • 2 1/4 ounces brut Champagne, preferably Moët & Chandon Impérial
  • 2 1/4 ounces brut Champagne, preferably Moët & Chandon Impérial

Garnish: lemon peel

Directions
  1. Combine the first three ingredients in a mixing tin and shake with ice.
  2. Strain into a tulip Champagne glass.
  3. Top with Champagne.
  4. Garnish with a lemon peel.

Tagged: Chris Hannah, French 75 Bar

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