French 75
Photography by Yuki Sato.
BROUGHT TO YOU BY Bombay Sapphire
This elegant drop is full of lemony sparkle – with just the right amount of bitterness.
Serves: 1
INGREDIENTS
45ml Bombay Sapphire Gin
15ml fresh lemon juice
15ml simple syrup
Lindauer Prosecco, to top
lemon peel or thin slices
of lemon, to garnish
METHOD
Pour the gin, lemon juice and simple syrup into a shaker and shake to combine. Pour into champagne glass and top with Lindauer Prosecco, then garnish with lemon peel or a thin slice of lemon.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!