It’s Friday – and so hello weekend!
I’m looking forward to catch up with friends I haven’t seen for while. After really busy couple of months I’m finally back on track and everyone is back in London after Easter break.
So tonight we are planning drinks in Covent Garden at Radio Bar at ME Hotel and afterwards a dinner at Busaba Eathai. On Saturday there’ll be dinner and drinks at mine. Finally I can throw a house warming party and show-off my new place.
As you can see we have a busy weekend ahead but one to look forward to!
I chose my cocktails in advance. I wanted it to be both festive and good as an aperitif. I decided that a cocktail based on dry Champagne would be a good choice. I chose French 42. I usually test cocktail recipes in advance in case they need any adjustments and this time I decided to modify it a bit.
Here is my take on classic French 75 Champagne Cocktail:
1½ shot of gin
½ shot of fresh lemon juice
1tsp of sugar syrup (or 1½ tsp. of very fine white sugar – caster sugar in UK)
A dash (4-5 drops) of angostura bitters
Top up with champagne or dry sparkling wine.
How to make it:
Shake properly first four ingredients with ice, than strain into chilled champagne glass and top up with Champagne, and garnish with lemon twist and Moraschino cherry.
Voila! In five minutes you will have a very elegant and sophisticated, delicious cocktail, which hasn’t aged since 1930’s.