Name: Sabot
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 22.5 ml Triple sec; 22.5 ml Lemon juice; 10 ml Sugar syrup 'rich' (2:1); 15 ml Egg white (pasteurised); 22.5 ml Brut sparkling wine

Ingredients

1 ¹⁄₂ fl oz

Hayman's London Dry Gin

³⁄₄ fl oz

Cointreau L'Unique triple sec liqueur

³⁄₄ fl oz

Lemon juice (freshly squeezed)

¹⁄₃ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

¹⁄₂ fl oz

Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer

³⁄₄ fl oz

Brut champagne/sparkling wine

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lemon zest twist.

Method

SHAKE first 5 ingredients with ice and strain back into shaker.

DRY SHAKE (without ice) to emulsify.

FINE STRAIN into chilled glass.

TOP with sparkling wine.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Sabot contains 209 calories

Alcohol content:

1.7 standard drinks
16.17% alc./vol. (32.34° proof)
23.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) — Eggs
Brut champagne/sparkling wine — Sulphur Dioxide/Sulphites

History

I'm thankful to Rollo Duckworth for introducing me to this champagne-charged cocktail, which, as he says, "has a cavalry flavour to it."

In the 1980s, Rollo served in the Royal Hussars in Germany when the regiment had Chieftain tanks. As he explains, "our fastest and very destructive tank round (bullet) was called a sabot. How a White Lady morphed into this is not known, though bizarrely I think my father was involved. It just made sense to share the name of our most powerful round with this cocktail."

Comments & Discussion

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James Hanks Premium Member 4w

It's like a protein maxxing French 75. Love it! ❤️

Wayne Dorothy 37w

I have been a longtime fan of the White Lady. I had never tried a Sabot until just now, as I didn’t think the addition of champagne would make much of a difference. I was wrong! My first shot at the Sabot was so very good! Thanks!

John Hinojos Premium Member 38w

As this was listed as a Christmas Eve cocktail, we decided to use Empress Gin from Canada which is coloured by pea flowers which turns from purple to pink in lemon juice. The resulting cocktail had a rose purple hue which was perfect for the season.

Juniper Lately 1y

Had some leftover champagne (weird) and made it into a simple syrup. Used it in the sabot when I didn’t have any sparkling anything. I guess not technically a sabot but DELICIOUS.

Niccolò Murtas 1y

How did you make it into a syrup? just adding sugar in it and...?

Juniper Lately 1y

Yep - equal parts champagne (or whatever sparkling leftover) and sugar, gently heated until the sugar dissolves. It has a delicate champagney flavour. I use it as a simple 1:1 syrup. (I suppose it could also be made in Diffords prefered 2:1 ratio - not sure if the flavour would stand up to that much sugar?)

Lynn Garvie 2y

I really wasn't expecting anything spectacular from this cocktail, so I was blown away by how good it was. Smooth, simple and spectacular! (Sabot)

Ken Flores 2y

The egg white doesn't add much to the drink and actually serves to give it an off flavor. I love egg white, not in this cocktail. Tastes like an overcomplex white lady with a meh mouthfeel.

John Hinojos Premium Member 3y

This is outstanding. Used a Taittinger Late Disgorge and a local San Diego dry gin. Slightly sweet, but you can still taste the different ingredients. Was perfect for a pre-Easter Dinner cocktail.

Jan Martinek 3y

So I came back to this, as I tend to.
And I'm wondering whether a blue lady could benefit from Champagne/sparkling wine as well

Ian Fenton 2y

It’s 43 weeks ago now; please share the results of your testing!

Joseph Murray 3y

Finding ourselves on New Year’s Eve without Brut Champagne, we were wondering if, in general, substituting our on-hand Extra Dry Prosecco and reducing the sugar would work in this and other Champagne and sugar cocktails? We’ll give it a try…