John Kernick
Active Time
15 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 8 cocktails

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

How to Make It

Step 1    

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.

Step 2    

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.


Make Ahead

The juniper simple syrup can be refrigerated for up to 2 weeks.

Notes

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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