A French 75 is known for being refreshing and bright. I wanted to ensure that this variation stayed true to the classic libation, but added a few wintry twists to make this cocktail special for the holiday season.
Sonoma County–distilled Ginny’s Gin is made with grapes and grain for an exceedingly smooth spirit, enhanced by a unique blend of botanicals including lemongrass, sage, lemon peel and coriander.
Healdsburg’s Alley 6 Spiced Peach Liqueur is made from fallen peaches from local organic orchard and farm stand Dry Creek Peach, infused with warming spices evocative of evenings by the fire.
Rounding out and binding the cocktail are Monarch Bitters Honey Aromatic bitters. Phaedra Achor, proprietor of Monarch (and bottle label muse), handcrafts her extensive line of bitters from organic and wild-harvested roots, barks, aromatic herbs and flowers sourced from the Sonoma County countryside and bottles them by hand in Petaluma. The honey flavor really shines in this new addition to her offerings.
Gloria Ferrer Sonoma Brut sparkling wine adds its own flavors of toasted almonds, pear and citrus, while being dry enough to keep this sparkling cocktail refreshing and bright.
Ingredients
- 2 ounces Ginny’s Gin
- ¼ ounce Alley 6 Spiced Peach Liqueur
- ¾ ounce fresh lemon juice
- ½ ounce simple syrup (equal parts cane sugar and water)
- 2 drops Monarch Bitters Honey Aromatic Bitters
- Ice for shaking
- 2–3 ounces Gloria Ferrer Sonoma Brut, NV
- Lemon peel, for garnish
Preparation
Place all ingredients except the sparkling wine and lemon peel into a cocktail shaker and add ice. Seal the shaker and shake vigorously for 5–6 seconds. Strain drink into a champagne flute or other desired glassware. Top with sparkling wine.
Garnish with lemon peel, first expressing the peel’s oil into the glass.
