Ingredients:

  • 1 1/2 oz Premium Vodka (unflavored)
  • 3/4 oz Freshly Squeezed Lemon Juice
  • 1/2 oz Simple Syrup (1:1 ratio, chilled)
  • Sufficient Ice cubes for shaking
  • 3-4 oz Chilled Dry Sparkling Wine (Champagne, Brut Prosecco or Cava)
  • 1 piece Lemon Peel or Twist (for garnish)

Instructions:

  1. Preparation: Chill the champagne flute or coupe glass in the freezer for at least 5 minutes. Ensure simple syrup is completely chilled, and prepare a thin strip of lemon zest for garnish.
  2. Mixing the Base: Pour the measured vodka, fresh lemon juice, and simple syrup into the cocktail shaker.
  3. Shaking: Fill the shaker two-thirds full with large, quality ice cubes. Seal the shaker and shake hard for 15–20 seconds until thoroughly frosted. (This is essential for proper chilling and dilution.)
  4. Straining: Remove the chilled glass from the freezer. Double strain the mixture into the glass to prevent any small ice shards or pulp.
  5. Topping: Gently top the strained base mixture with 3–4 oz of chilled dry sparkling wine. Pour slowly to maintain the maximum amount of fizz.
  6. Garnish: Express the oils from the lemon twist over the surface of the drink by gently twisting the peel. Drop the twist into the cocktail or rest it on the rim. Serve the finished French 76 Cocktail immediately.