I’m pretty sure St. Patrick’s Day marks the unofficial start of Spring, so it feels like perfect timing for this bright and herby Ethereal 75 from Maggie at Eat Boutique and Heidi at White Loft Studio. With orange bitters and quince and apple citrus syrup, this signature cocktail is a new take on the classic French 75.
From Maggie: “J’aime un Français 75. I do, I just love a French 75! It was first created at the legendary Harry’s New York Bar in Paris and eventually (gratefully) brought to New York’s Stork Club, a joint owned by an ex-bootlegger and frequented by glitterati of the 1930s and 40s. Champagne bubbles send the gin’s herbal aromas straight to the top of the glass; that botanical kick lingers, and almost medicates, in the best possible way. A sprig from a garden plant reminds you that gin is really mostly leaves, herbs and berries, so it has to be good for you, right? For this recipe, feel free to substitute your favorite brands and/or make your own citrus syrup. I prefer a dry Prosecco (over a sweet Prosecco).”
• 3/4-ounce Berkshire Mountain Ethereal Gin
• 1/2 ounce Quince & Apple Citrus Syrup
• 2 drops Scrappy’s Orange Bitters
• 3 ounces La Marca Prosecco
• 1 3-inch sprig of garden oregano
1. Pour gin, syrup and bitters into a Champagne flute. Carefully add Prosecco.
2. Garnish with a 3-inch spring of oregano, cut from a potted plant or the garden.
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