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This version of the classic French 75 cocktail (Soixante Quinze is French for seventy-five), uses simple syrup infused with our Mishmish N.33 blend. The honey and saffron in the blend add a rich and decadent edge to this refreshing and bright cocktail.
1/2 cup water
1/2 cup granulated sugar
1/4 cup honey
2 Tbsp Mishmish N.33
2 1/2 ounces cognac
4 tsp fresh-squeezed lemon juice
2 tsp Mishmish N.33 syrup
Lemon twist garnish (2 pieces)
Chilled champagne
Heat the water, Mishmish N.33, honey, and sugar in a small saucepan over medium heat for 10 minutes, fine strain, cool, and bottle. Keeps, refrigerated, for up to 1 month.
Shake cognac, lemon and syrup with ice until cold, then strain into two chilled champagne flutes.
Top with champagne (3 to 4 ounces each), stir gently, and garnish with lemon twist.
• Add a bit of Urfa chili to a few tablespoons of the syrup and serve with Savory Drop Biscuits.
• If you're not a cognac fan this drink works very well with gin. Pick something lighter and more floral like Hendrick's or 135 East.
• Use 1 tablespoon of Lemon Sultana Marmalata instead of the Mishmish syrup. Muddle with the lemon juice, substitute gin for the cognac, strain, and top with a Loire sparkling chenin blanc.
• Sub 2 tsp of La Boîte American Amaro for 2 tsp of the lemon juice, use old tom gin instead of cognac, and replace the champagne with prosecco col fondo for a drier and lightly bitter cocktail.
• This is a great drink in the summer time also. Sub gin for cognac, add a few juniper berries to the shaker, and serve over ice in a collins glass.
Drink image © Joe Tanis. Styling & recipe © Christian Leue.
Questions? Contact christian@laboiteny.com
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