My favorite gin is Empress 1908. They have a “new to me” gin – Elderflower Rose. It has a beautiful pink rose color.
“Empress Elderflower Rose is handcrafted in copper pot stills and features a bright floral bouquet of nine unique premium botanicals. Distinguished by its surprisingly understated floral palate complemented by citrus and spice notes and a hint of sweetness.”
I find this lovely gin to be the perfect addition to my Raspberry French 75 cocktails.
Raspberry French 75
Equipment
- 1 cocktail shaker
- 2 (8 ounce) champagne flutes
- cocktail picks for garnish
Ingredients
- 1 pint fresh raspberries
- 2/3 cup sugar
- 2/3 cup water
- 2 ounces Empress 1908 Elderflower Rose Gin
- 1/2 ounce fresh lemon juice
- 1 tablespoon seedless raspberry jam
- ice
- chilled champagne for topping
- fresh raspberries for garnish
- 1 lemon wedge and sugar for rim of champagne flute
Instructions
- Make raspberry simple syrup: Place 2/3 cup water, 2/3 cup sugar and a pint of raspberries in a small saucepan. Stir and heat over medium-low heat. Mash raspberries with the back of a wooden spoon. Continue cooking and mashing until raspberries are mushy (about 10 minutes). Pour raspberry syrup through a fine mesh sieve to remove seeds. Discard seeds. Cover and chill syrup until ready to use.
- Rim the champagne flutes: Make super fine sugar by placing 1/4 cup granulated sugar in a blender container. Cover the container and blend for a few seconds. This will break up the sugar crystals into super fine crystals. Pour the super fine sugar onto a plate. Take a lemon wedge and run it around the rim of the flute. Dip and roll the rim of the flute in the super fine sugar. Set aside to dry while you are making your cocktail.
- Place gin, lemon juice, 2 ounces raspberry simple syrup and 1 tablespoon seedless raspberry jam in a cocktail shaker. Stir vigorously with a bar spoon to help dissolve the jam.
- Place ice in the cocktail shaker. Cover and shake vigorously. Open the shaker to make sure the jam has dissolved. If it has not dissolved, cover the shaker and shake vigorously.
- Strain the drink evenly into 2 champagne flutes (8 ounce flutes). Top with chilled champagne. Give each drink a gentle stir with a bar spoon. Garnish with fresh raspberries on a cocktail pick.
