This version of the classic French 75 cocktail uses simple syrup infused with Mishmish N.33. The honey and saffron in the blend make the drink deep, rich, and decadent.
Mishmish N.33 – Recipe and styling by Christian Leue, photography by Joe Tanis
Makes 2 cocktails
2 1/2 ounces cognac
4 tsp fresh-squeezed lemon juice
2 tsp Mishmish N.33 syrup (recipe follows)
lemon twist garnish (2 pieces)
1/2 cup water
3/4 cup granulated sugar
2 Tbsp Mishmish N.33
Heat the water, Mishmish N.33 and sugar in a small saucepan over medium heat for 10 minutes, fine strain, cool, and bottle. Keeps refrigerated for 1 month.
1. Shake cognac, lemon and syrup with ice until cold, then strain into two chilled champagne flutes.
2. Top with champagne (3 to 4 ounces each), stir gently, and garnish with lemon twist.
Fun to try:
• Use gin instead of cognac once the weather gets warmer. Serve over ice in a collins glass.
Drink image © Joe Tanis. Questions? Contact firstname.lastname@example.org