Mon cheri, this week's Saturday Sipper is a nod to Bastille Day, which will be celebrated Monday the 14th in France. This cocktail has an unusual name—oui, nest pas? The Martha Stewart Website says this:
The ultrasmooth French 75 cocktail is named
for an equally ultrasmooth 75-millimeter artillery cannon
used in World War I. In this version,
the alluring blend of gin and sparkling wine gets
an aromatic herbal lift from celery-infused syrup.
Okay, I couldn't have said that any better. Traditionally this drink does not include this celery simple syrup, but I like flirting with anything unusual, so I had to try Martha's version. Essentially this tastes like a lemonade for grown ups!
THE CELERY FRENCH 75
2 tbsp. celery simple syrup*
2 tbsp. fresh lemon juice
1 oz gin
6 oz Prosecco
baby celery leaves and lemon peel for garnishing
In each of your two chilled champagne glasses, add 1 tablespoon of the celery simple syrup, 1 tablespoon lemon juice, and 1/2 ounce gin in a champagne glass. Top off with champagne or sparkling wine or prosecco, or whatever you have that's bubbly! Swirl to mix. And the denouement?… why, a sprig of celery leaves and a lemon rind, pourquoi des cours!
Makes two mouth puckering Celery French 75s!
*To make the celery simple syrup—Add equal parts, (1/2 cup each) of sugar and water to a saucepan. Bring to a simmer over medium heat for about 5 minutes, or until sugar is dissolved. Remove from heat; add celery leaves, and let it infuse until it cools, about a half hour. Pour syrup through a fine sieve into a bowl, and discard leaves. What's left behind is a beautiful, pale chartruse colored sweet syrup. Chill in the fridge until you are ready to use. Make plenty, this will be a summer fave!