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.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.