This juicy cocktail is a riff on a classic French 75, but instead of using lemon juice, Food & Wine’s Justin Chapple swaps in clementine juice. The best part of this drink is that it also makes an excellent mocktail: Use apple cider vinegar and seltzer instead of the gin and Champagne.
Slideshow:More Champagne Cocktail Recipes
1/2 cup sugar
One 3-inch piece of fresh ginger, thinly sliced
1/4 cup juniper berries, crushed
1/4 cup dried cranberries
2 cinnamon sticks
6 ounces fresh clementine juice
4 ounces gin
Chilled brut Champagne or Prosecco, for topping
How to Make It
In a small saucepan, combine the sugar, ginger, juniper berries, cranberries, cinnamon sticks and 1/2 cup of water and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let steep for 1 hour. Strain the juniper syrup through a fine sieve into a small bowl, pressing on the solids; discard the solids.
Fill a cocktail shaker with ice. Add the clementine juice, gin and the juniper syrup and shake well. Pour into 8 Champagne flutes and top with Champagne.
The juniper simple syrup can be refrigerated for up to 2 weeks.
Variation: For a booze-free version, substitute 4 ounces of apple cider vinegar for the gin and top the cocktails with chilled seltzer instead of Champagne.
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