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French 75


Coarse sugar
Ice cubes
3/4 oz. gin
1 tablespoon confectioners’ sugar
2 teaspoons lemon juice
3 oz. chilled champagne


1. Sprinkle a thin layer of sugar on a plate. Moisten the rim of a chilled champagne flute with water; hold the glass upside down and dip the rim into sugar.

2. Fill a shaker three-fourths full with ice. Add gin, confectioners’ sugar and lemon juice; cover and shake 10-15 seconds or until condensation forms on outside of the shaker. Strain into a prepared flute; top with champagne!

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