French 75 Punch

Robby Nelson, Prime Meats | Brooklyn, NY

photo: Lizzie Munro
French 75 Recipe

Created for the Prime Meat‘s menu, Robby Nelson’s French 75 Punch is simply a batched version of the gin-based classic—finished with a few dashes of absinthe “for good measure.”

Ingredients

Servings: 12-14

  • 3/4 cup simple syrup (1:1, sugar:water)
  • 3/4 cup simple syrup (1:1, sugar:water)
  • 1 1/2 cups lemon juice
  • 1 1/2 cups lemon juice
  • 1 1/2 cups gin, preferably Plymouth
  • 1 1/2 cups gin, preferably Plymouth
  • 1 bottle Champagne
  • 1 bottle Champagne

Garnish: lemon wheel, dash of absinthe

Directions
  1. Combine all ingredients in a punch bowl and serve over ice in a glass of your choosing.
  2. Garnish with a lemon wheel and a dash of absinthe.

Tagged: Champagne Punch, French 75

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