French 75 Recipe

Prepare lemongrass: trim the tough root end and any dry outer leaves, then lightly bruise the stalks with the back of a knife or a mallet to release oils. Cut into 1–2 inch pieces so they fit in a saucepan.

Combine sugar and water in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.

Add the bruised lemongrass pieces (and lemon zest if using) to the simmering syrup. Reduce heat to low and simmer gently for 8–10 minutes to infuse.

Remove from heat and let the syrup steep with the lemongrass for 20–30 minutes for a stronger flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing the lemongrass to extract liquid. Discard solids and let syrup cool to room temperature, then refrigerate. Syrup will keep 2–3 weeks refrigerated.

Chill glassware

Place a chilled flute or coupe in the freezer for a few minutes, or fill with ice and water while preparing the cocktail to ensure the drink stays cold when topped with Champagne.

In a cocktail shaker, add Citadelle Gin (1.5 oz), house lemongrass syrup (0.5 oz), and fresh lemon juice (0.75 oz).

Fill the shaker with ice (about 1 cup), cap and shake vigorously for 10–12 seconds until well chilled (but not overly diluted). A French 75 is often shaken to better integrate citrus and syrup before topping with bubbles.

Discard ice/water from the chilled glass if you used that method. Double-strain the shaken mixture into the chilled flute or coupe to remove small ice chips (use a Hawthorne strainer and a fine mesh strainer if available).

Carefully top the cocktail with chilled Champagne or dry sparkling wine (about 3 oz). Pour slowly to preserve bubbles and avoid overflow.

Express a lemon twist over the drink to release oils, run it around the rim, then drop it into the glass as garnish.

Serve immediately. Sip and enjoy — the drink should be bright, slightly sweet with a lemongrass lift, and effervescent from the Champagne.