It’s not often that we have leftover Champagne in the fridge but when we do it’s the perfect excuse for a Champagne cocktail. On any night of the week. Created in 1915 in Paris, this is one of our favourite classics and this recipe is taken from the Savoy Cocktail Book published in 1930, which calls for powdered sugar to balance the sharpness of the lemon (we use icing sugar). In this recipe, we’ve used 58 Gin, which is strong on the citrus, but we recommend trying this with as many gins as possible until you find your favourite combination.
Just make sure you use a good quality champagne or English sparkling wine. It makes all the difference.
25ml fresh lemon juice
Champagne or English sparkling wine
lemon to garnish
Combine the freshly squeezed lemon juice, gin and sugar in a glass.
Stir gently but thoroughly with a bar spoon.
Top up with chilled Champagne.
Garnish with a lemon twist.