Let’s Celebrate Fat Tuesday with a French 75

French 75. Howerton+Wooten Events.

Tomorrow is Ash Wednesday, so let’s enjoy a little decadence before Lent officially begins. In fact, let’s throw caution to the wind and ignore counting the points for a few hours. We all deserve to indulge in a little bad behavior and some sweets, right?

Speaking of sweets, have you ever been to Baked and Wired in Georgetown? — Whew! There is nothing in that shop that I don’t LOVE — especially their chocolate cake with peanut butter filling. It’s all I want on my birthday. Okay, okay, I digress. Anyhow, Baked and Wired has this King Cake(Cup) in their shop right now that would taste lovely with a French 75. Is that too MUCH sweetness for ya? Then, I recommend you enjoy your French 75 with something savory while I swim in my sugar for a little while.

Here’s the recipe for a French 75. Like most brunch cocktails, it’s super easy to make. Enjoy!

Ingredients —

  • One (1) lemon
  • Three (3) tablespoons (also known as 1½  ounces) of gin
  • One (1) ½ tablespoons (also known as ¾ ounce) of lemon juice (Fresh is always best)
  • One (1) tablespoon (also known as ½ ounce) of simple syrup
  • One (1) cup of ice cubes
  • One Fourth (¼) cup (also known as 2 ounces) of brut Champagne, chilled

Instructions —

  1. Using a zester or a sharp paring knife, thinly slice a small piece of the peel from the lemon to rub it around the top of your champagne flute.
  2. Then cut a few thin slices of the lemon to use as garnish later.
  3. Combine all of the ingredients (with the exception of the champagne) in a cocktail shaker. Add the ice and shake vigorously until the outside of the shaker is very cold. This should be about 20 seconds.
  4. Strain the cocktail as you pour it into a chilled Champagne flute.
  5. Top with the Champagne.
  6. Garnish the top of the cocktail with a few pieces of the thinly sliced lemon
  7. Serve immediately to ensure it is still chilled.

Laissez les bons temps rouler!

Love and Soul Always, Kawania



Search the Blog