Tuesday, February 14, 2017

bitter french

1 oz Plymouth Gin (St. George Botanivore)
1/2 oz Lemon Juice
1/2 oz Simple Syrup
1/4 oz Campari

Shake with ice, strain into a flute glass with 2 1/2 oz champagne (Willm Blanc de Blancs), and garnish with grapefruit oil from a twist.
Two Tuesdays ago, I ventured into the pages of Gaz Regan's The Negroni for the evening's libation. There, I spotted Phil Ward's marriage of a French 75 with a Negroni that he created at Mayahuel called the Bitter French. Once prepared, it gave forth a grapefruit aroma that led into a carbonated lemon and white wine sip. Next, the gin mingled with bitter orange and more wine notes on the swallow; overall, the Campari donated some bitter complexity to the classic sparkler as well as a delightful pink hue. However, it was not as extreme as the curious Campari-based Posta Aerea. Indeed, Phil in the Death & Co. Book described his 2008 recipe as, "In my opinion, this French 75 variation is the best beginner Campari drink in history."

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