The French 75 with honey syrup in place of simple.
Why you are pouring this tonight
The Honey French 75 is the French 75 with honey syrup in place of simple. Gin, lemon, honey, chilled champagne. The brunch cocktail that splits the difference between sophisticated and approachable, except honey is heavier than sugar so the bubbles fall flat slightly faster, which means you have to drink it quicker, which is fine, in fact preferable.
The bubbles matter. Use a real champagne (Veuve Clicquot at the entry tier, Billecart-Salmon at the upgrade) or a Tasmanian sparkling that has the right bead density (Jansz, Arras, Apogee). Don’t use prosecco; it is too soft and the honey overwhelms. Build the gin, lemon and honey syrup in a shaker with ice, shake briefly, double-strain into a chilled flute, top slowly with cold champagne, lemon twist expressed over the surface. Pair with brunch, oysters, smoked salmon, the beginning of a long Sunday that may or may not stay polite.
What to pour it alongside
Brunch, oysters, smoked salmon.
Notes
Honey is heavier than sugar, the bubbles will fall flat faster. Drink it quick.
The recipe
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