A classic, with a twist. This rosy house cocktail at Chicago's Sepia has been a mainstay on the menu longer than Josh Pearson, a four-year veteran of the place, has been behind the bar.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
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The Sepia French 75
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||1 minute|
|Total time:||1 minute|
|Special equipment:||Cocktail shaker|
|This recipe appears in:||5 Festive Sparkling Wine Cocktail Recipes from Chicago Bars|
- 1 1/2 ounces Hendrick's Gin
- 3/4 ounces simple syrup (see note above)
- 3/4 ounces freshly squeezed juice from 1 lemon
- Dash Fee's Orange Bitters
- Sparkling rosé, such as Gruet
- Garnish: orange twist
Add gin, simple syrup, lemon, and orange bitters to a cocktail shaker. Fill shaker with ice and shake until well chilled, about 15 seconds. Strain into a chilled coupe glass. Top with rosé and garnish with orange twist.