Holly and I really enjoyed the Methode Ancestrale “FRV 100″ Sparkling Gamay from Jean-Paul Brun that we used for our last variation on the Seelbach, so we bought another bottle. Although it was tempting to just keep making delicious Seelbachs, we decided to go a slightly different route and I whipped up a couple of French 75s.
The basic recipe is:
- 1 part Gin
- 1/2 Lemon Juice
- 1/2 Simple syrup
Top with sparkling wine.
We used the Gamay and Bluecoat Gin, which has become our go-to Gin. It’s local, delicious and we went to a talk by the owners at a Slow Food Philly event and appreciated their dedication to using the best ingredients.
I made two servings using 1 1/2 ounces gin and 3/4 ounce each of the lemon juice and simple syrup. I shook those together with some ice and strained into coupe glasses and then topped with the sparkling Gamay.
Our cocktails always turn out looking different than the classic versions because we usually tweak things. I made simple syrup with raw sugar so it’s dark and the Gamay is red, so the finished product is unlike the more common yellow drink. That’s just how we roll.
We have enjoyed having sparkling wine around the apartment. It’s a nice versatile option as it is good on its own or in cocktails. Neither of us like sweet wines and the Gamay has been a great find as it is flavorful and pleasantly dry.