Third prize in our recent blind French 75 tasting went to perennial PUNCH medal-earner, Tom Macy of Clover Club. Macy’s recipes tend to be highly detailed, while staying within classic frameworks, and this was no exception. His French 75 split the sweetener component between simple syrup and rich demerara syrup, but did not stray far from the traditional formula. A further note instructed the maker to “Very gently dip a barspoon to the bottom of the glass once or twice to integrate the ingredients, agitating the bubbles at little as possible.” It all paid off in the glass.
- 1 ounce gin, preferably Tanqueray
- 1/2 ounce lemon juice
- 1/4 ounce simple syrup
- 1/4 ounce rich demerara syrup (2:1, demerara sugar:water)
- 2 1/2 ounces Champagne, preferably Moet & Chandon Imperial Brut
Garnish: lemon peel
- Combine all ingredients, except the Champagne, in a mixing tin and shake with ice.
- Fine strain into a flute or coupe.
- Top with Champagne.
- Very gently dip a barspoon to the bottom of the glass once or twice to integrate the ingredients, agitating the bubbles at little as possible.
- Express the lemon peel over the drink then gently stir with the peel to integrate. Do not discard.