Basil French 75 with Basil Honey Syrup
Basil French 75 cocktail infused with basil honey syrup.
I have a new thing.
That you are going to love.
Bright and vibrant.
Not too sweet.
Impressive enough for company.
And easy enough for everyday.
It’s my new summertime cocktail.
It is the, Basil French 75.
The first cocktail I remember ordering off of a fancy drink menu when I was just barely legal to drink was a French 75. I have always been drawn to them. A classic drink made with Champagne, and infused with gin and lemon juice and sugar. Simple components, that for me, make for a perfect imbibe.
A few years ago I made these Basil Tom Collins. They are infused with a fresh, raw basil honey syrup. Ever since I have been adding that basil syrup to desserts, oats, fruit salad, yogurt and sparkling water.
The best part is that this basil honey syrup comes together in a matter of minutes without even turning the stove on. I typically have small batches of it on hand in the summertime and thought it would be a very fitting addition to this classic cocktail.
Introducing the Basil French 75. A fresh, bright, vibrant, herbaceous and not too sweet summery cocktail made with Mezza di Mezzacorona, an Italian Glacial Bubbly, gin, a splash of lemon and basil honey syrup.
Mezza di Mezzacorona is an elegant sparking wine made with the most important white grapes cultivated in Trentino at the foothill of the Dolomites. Its bouquet displays rich intense aromas of fresh fruits like red apple, pear, white peach, melon and with an elegant note of wild mountain rose. The palate is very pleasant with a soft mousse, persistent bubbles and smooth acidity.
Enjoy, and drink responsibly!
Basil French 75
This recipe makes a single cocktail, but it can be batched for larger quantities.
- 1 oz. Basil Honey Syrup
- 1 oz. gin
- 1 teaspoon lemon juice
- 4 oz. Mezza di Mezzacorona Sparkling Italian Wine
- basil leaves, garnish
- handful ice
In a cocktail shaker combine a handful of ice, basil honey syrup, gin and lemon juice.
Strain into a flute and top with chilled Mezza di Mezzacorona.
Garnish with a large basil leaf.
The post is sponsored by Mezza di Mezzacorona; all opinions are my own.