When given the choice, Domaine Editor Melissa Goldstein will always celebrate with this refreshing mix of sparkling wine, gin, lemon and simple syrup, originally concocted in 1915 at the New York Bar in Paris (better known as Harry's New York Bar). But, she warns, it can be tricky to get this classic drink right if you're not at a watering hole that's well-versed in its mixology history: "I've had a lot of bartenders say they know it, then clandestinely Google the recipe on their phone--that's never a good sign," she says. The drink got its name because it was said to pack a punch akin to the powerful French 75mm field gun. It was that very feeling that prompted Goldstein and her husband to serve it at their wedding--because what better way to say "I Do" than with a bang?
|| Created from an original 1940s glass mold, this coupe brings a requisite vintage glamour to your cocktail service. $10,
1 lemon (for rind and juice)
3/4 ounce fresh lemon juice
1 1/2 ounces gin (we love Hendrick's)
1/2 ounce simple syrup (or less, for a tarter mix)
1 cup ice cubes
2 ounces dry sparkling wine, such as brut champagne, chilled
Combine gin, lemon juice, and simple syrup in a cocktail shaker, then add ice and shake vigorously for 15 seconds. Strain into a chilled champagne coupe and top with sparkling wine. Using a citrus zester or paring knife, slice a peel from the lemon for the garnish. Place garnish on the side of the glass or float in the cocktail and serve immediately.