The French 125 puts cognac into the sparkling sour format associated with the French 75. This recipe comes from Gus’ Sip & Dip in Chicago, whose published version uses cognac, lemon and a rich cane-sugar syrup beneath a Champagne finish. It offers a brandy-led route into that familiar family without requiring a new mixing technique.
Prepare and cool the syrup before making the drink. Its two-to-one sugar-to-water measure matters: a lighter syrup changes the balance. Shake only the still ingredients, then add the cold Champagne in the glass. Have the lemon peel ready so the finished drink can be served while its bubbles are lively.
Ingredients
Makes one cocktail.
- 1 oz cognac (Gus’ Sip & Dip specifies Peyrat)
- 1/2 oz fresh lemon juice
- 1/2 oz rich cane-sugar syrup
- Cold Champagne, to top
- Lemon peel, for garnish
- For the syrup: 2 cups cane sugar and 1 cup water
Method
- For the syrup, bring the water to a boil and remove from the heat. Dissolve the cane sugar fully in it, then let it cool before measuring the cocktail portion.
- Shake the cognac, lemon juice and 1/2 oz cooled syrup with ice until chilled.
- Fine-strain into a chilled coupe or flute and top with cold Champagne.
- Express the lemon peel over the drink and add it as the garnish.
Recipe credit: Recipe specification from Gus’ Sip & Dip, published by Lettuce Entertain You. Read the recipe at Lettuce Entertain You.
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