This new twist on a French 75 evokes the scent of an Oregon forest.
We love Bugey Cerdon (such as the one from Patrick Bottex) for its full, rich flavor in this drink, but you can use any sparkling rosé. For the gin, we recommend St. George Botanivore or Heritage Distillery Crisp Gin. Clear Creek Distillery Douglas Fir Eau de Vie is available at liquor stores or online at Astor, K&L, DrinkUpNY, and Binny's.
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.
The Portland 75
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|This recipe appears in:||Drink This Now: The Portland 75|
- 1 1/2 ounces gin
- 1/4 ounce Clear Creek Distillery Douglas Fir Eau de Vie
- 1/2 ounce freshly squeezed lemon juice from 1 lemon
- 1/4 ounce simple syrup (see note above)
- 4 dashes The Bitter Truth Lemon Bitters
- 5 ounces sparkling rosé wine such as Bugey Cerdon, chilled
- Lemon peel for garnish
Fill a mixing glass with ice. Add gin, Douglas Fir Eau de Vie, lemon juice, simple syrup, and lemon bitters. Stir until chilled, about 20 seconds. Strain into a Champagne flute and top with chilled sparkling rosé.
Express lemon peel over the drink and add peel to the glass as a garnish.