Tom Macy’s French 75

from Punch (http://punchdrink.com)

Ingredients

Serving: 1

• 1 ounce gin, preferably Tanqueray
• 1 ounce gin, preferably Tanqueray
• 1/2 ounce lemon juice
• 1/2 ounce lemon juice
• 1/4 ounce simple syrup
• 1/4 ounce simple syrup
• 1/4 ounce rich demerara syrup (2:1, demerara sugar:water)
• 1/4 ounce rich demerara syrup (2:1, demerara sugar:water)
• 2 1/2 ounces Champagne, preferably Moet & Chandon Imperial Brut
• 2 1/2 ounces Champagne, preferably Moet & Chandon Imperial Brut

Garnish: lemon peel

Directions

1. Combine all ingredients, except the Champagne, in a mixing tin and shake with ice.
2. Fine strain into a flute or coupe.
3. Top with Champagne.
4. 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.
5. Express the lemon peel over the drink then gently stir with the peel to integrate. Do not discard.