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French 75
Fresh, clean, sophisticated – dangerously quaffable. The use of powdered sugar instead of sugar syrup adds an attractive sherbet note to this cocktail...
John Taylor
20th May 2025 at 08:58
I made an "Italian 75" (although strictly speaking it was an Aussie/"Italian" 75) using Michinbury Prosecco I had left over and using rich syrup. Not bad but will try again with an Champagne-style Australian sparkling