This is one of my favorite cocktails complex and refreshing. My favorite gin for this is Plymouth. The flavor is not dominated by juniper berries making it more herbal.
1/2 teaspoon sugar syrup (see recipe)
1 ounce (2 tablespoons) lemon juice
1 ounce (2 tablespoons)part gin
3 ounces (6 tablespoons)Champagne (dry)
Garnish with lemon twist
In a champagne flute add the sugar syrup, lemon juice, gin and top with Champagne.
Makes ½ cup
½ cup sugar
½ cup water
Place sugar and water in a small sauce pan. Cook over high heat until the sugar is dissolved and the syrup comes to a boil for about 1 minute. Remove from heat and cool at room temperature. When cool store in the refrigerator for up to one week.
Copyright © Julie Logue Riordan, Cooking with Julie