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.
- 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
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.
Adapted from "The Bartender's Gin Compendium," by Gaz Regan (Xlibris, 2009).
Tested by Bonnie S. Benwick.
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