Bitter French 1.000

James M. Thresher for The Washington Post

Spirits Dec 15, 2010

This version of the classic French 75 substitutes grapefruit juice for lemon juice and adds a splash of bitter Campari (or one of its newly available alternatives: Luxardo or Gran Classico Bitter) to the mix.

Jason Wilson recommends a more subtle, less juniper-forward gin such as Plymouth, Hendrick's or G'Vine.


Servings: 1
Ingredients
  • Ice
  • 1 ounce gin
  • 1/2 ounce simple syrup (see NOTE)
  • 1/2 ounce freshly squeezed grapefruit juice
  • 1/4 ounce Campari
  • Chilled sparkling wine, preferably champagne
  • Twist of grapefruit peel, for garnish

Directions

Fill a cocktail shaker halfway with ice. Add the gin, simple syrup, grapefruit juice and Campari. Shake well, then strain into a champagne flute.

Top with about 3 ounces of sparkling wine, or as needed. Garnish with a twist of grapefruit peel.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.

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Recipe Source

Adapted from "The Bartender's Gin Compendium," by Gaz Regan (Xlibris, 2009).

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.