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This version of the classic French 75 cocktail uses simple syrup infused with Mishmish N.33. The honey and saffron in the blend make the drink deep, rich, and decadent.
2 1/2 ounces cognac
4 tsp fresh-squeezed lemon juice
2 tsp Mishmish N.33 syrup (recipe follows)
Lemon twist garnish (2 pieces)
1/2 cup water
3/4 cup granulated sugar
2 Tbsp Mishmish N.33
Heat the water, Mishmish N.33 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.