French 125
Recipe by Gus’ Sip & Dip
Gus’ Sip & Dip is sharing the recipe for one of the most elegant options from its menu of 30 classic cocktails: The French 125. This bright, bubbly and effortlessly sophisticated sip swaps the traditional gin of a French 75 for cognac as the base spirit, then finishes with a champagne topper and a curly-cue lemon peel. And the best part? You don’t have to go out to sip in style. Make it tonight!
French 125
A fizzy, elevated champagne cocktail
Yield: 1 drink
Ingredients:
FRENCH 125
1 oz. Peyrat Cognac
1⁄2 oz. lemon juice
1⁄2 oz. evaporated cane sugar syrup, see recipe below
Champagne, to top
Lemon peel, for garnish
EVAPORATED CANE SUGAR SYRUP
1 cup water
2 cups of cane sugar
Method:
EVAPORATED CANE SUGAR SYRUP
1. Add one part water (i.e. 1 cup) to a saucepan and bring to a boil, then remove from heat.
2. Add two parts cane sugar (i.e. 2 cups to 1 cup water) and blend with an immersion blender until fully dissolved and incorporated.
3. Let cool before using. Store in a sealed container in the fridge for up to two weeks.
FRENCH 125
1. Add Peyrat Cognac, lemon juice, and evaporated cane sugar syrup to a shaker tin.
2. Add ice (preferably a 2x2 cube), cover, and shake vigorously until well chilled.
3. Fine strain into a chilled coupe or flute.
4. Top with cold Champagne.
5. Express a lemon twist over the top and garnish with lemon peel.
