The classic French 75 (gin, lemon, champagne, sugar) with a hint of coconut cream.
Why you are pouring this tonight
The Coconut French 75 is the classic French 75 (gin, lemon, sugar, champagne) with a slug of coconut cream that turns the drink slightly hazy and adds a tropical note that should not work and does. Brunch-perfect. Slightly louder than a regular French 75. The cocktail for a Saturday morning when you are about to be asked what you are doing for your wedding anniversary.
The coconut cream is the part most people overdo. 10mL is the maximum. Anything more and the bubbles fall flat, which is the entire point of a French 75. Use a London Dry gin (Beefeater, Tanqueray) and a real champagne or Tasmanian sparkling (Jansz, Arras, Chandon Brut at the entry tier). Coco Lopez for the coconut cream. Build gin, lemon, simple syrup and coconut cream in a shaker with ice, shake briefly, double-strain into a chilled flute, top slowly with cold champagne, lemon twist on the rim. Pair with brunch, eggs benedict, smoked salmon, the kind of Saturday that includes a long shower beforehand.
What to pour it alongside
Brunch. Eggs benedict, smoked salmon, French toast.
Notes
The coconut cream is subtle, don’t pour more than 10 mL or the bubbles will fall flat.
The recipe
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