This distant relative of the French 75 cuts down on waste by utilizing the entirety of the citrus—in this case, clementine.
- 1/2 ounce gin
- 1/2 ounce clementine juice (see Editor's Note)
- 1/4 ounce lemon juice
- 1 ounce clementine sherbet (see Editor's Note)
- 1 barspoon kümmel
- 1 1/2 ounces Champagne
- Combine the first five ingredients in a mixing tin and shake with ice.
- Strain into a cocktail glass and top with Champagne.
In a blender, blitz peeled clementines before straining the liquid with a muslin cloth into a sealable container.
1 cup clementine peels
2 cups white sugar
1/2 cup clementine juice
Combine the clementine peels and sugar in an airtight container, making sure that all the peels are in contact with sugar. Leave overnight for the oils to release before adding the clementine juice. Strain out the peels and mix until sugar is dissolved.