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French 75 (Difford's recipe)
I've Colin Field to thank for my French 75 epiphany. One evening in early June 2017 I was sat at his bar (Bar Hemingway) and he showed me the vintage 75ml...
Natalie Campbell
4th June at 17:27
Per my usual, I made this with what I had on hand- 2 tsp 2:1 sugar syrup, Napoleon brandy instead of cognac, and a tsp of Luxardo cherry syrup instead of grenadine. I decided to serve it straight up in a champagne flute instead of over ice (sorry, Colin). It looked and tasted fabulous, will definitely be making this one again. The aroma of the absinthe hit my mouth before any of the liquid did- very interesting, in a good way!