Tanqueray No. Ten French 75

Ingredients

• 1 ounce Tanqueray No. Ten Gin
• ½ ounce lemon juice
• ½ ounce simple syrup
• 3 ounces brut Champagne
• Garnish: lemon twist

Directions

1. Using a sharp knife and a cutting board, remove a long slice of lemon skin, leaving as little pith on the peel as possible. Gently curl into a twist and set aside.
2. Combine gin, lemon juice, and simple syrup in a cocktail shaker with ice.
3. Shake until combined and strain into a flute or coupe glass.
4. Top with brut Champagne.
5. Twist the lemon peel over the drink to express the oils, then add as garnish.

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Simple Syrup Ingredients

• 8 ounces granulated sugar
• 8 ounces water

Simple Syrup Directions

1. In a medium size pot, heat the sugar and water for 15-20 minutes on a low simmer until the sugar is dissolved, stirring occasionally to prevent caking.
2. Once sugar is dissolved, remove from heat.
3. Pour into a container for storage, and label, date, and refrigerate for later use. Good for 3 months.