French 75
Photography by Yuki Sato.
BROUGHT TO YOU BY Bombay Sapphire
Showcasing our new Bombay Premier Cru, this tipple is a celebration of nature’s finest ingredients.
Serves: 1
INGREDIENTS
35ml Bombay
Sapphire Premier Cru
15mls fresh lemon juice
1½ teaspoons sugar
75ml Brut Sparkling Wine
lemon peel, to garnish
METHOD
Add the gin, lemon juice and sugar to a cocktail shaker and shake to combine. Strain into a champagne flute and top with the sparkling wine and a twist of lemon peel.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!