Created by Marramamba on May 19, 2023
Step 1: For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.
Step 2: Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.
Step 3: Fill a cocktail shaker with ice. Pour 2 teaspoons of the cooled sugar syrup over the ice along with the gin and lemon juice. Shake vigorously for 8-10 seconds.
Step 4: Strain the mixture into a flute using a cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.
Step 5: Top up with the champagne and stir gently to mix the drink. Garnish the French 75 with a lemon twist if using.