French 75

, from Issue #100. November, 2021
Photography by Yuki Sato.
    French 75

    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

    Bombay Sapphire Gin

    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.

    bombaysapphire.com

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.