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 —
- 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.
- Then cut a few thin slices of the lemon to use as garnish later.
- 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.
- Strain the cocktail as you pour it into a chilled Champagne flute.
- Top with the Champagne.
- Garnish the top of the cocktail with a few pieces of the thinly sliced lemon
- Serve immediately to ensure it is still chilled.
Laissez les bons temps rouler!
Love and Soul Always, Kawania