Ingredients
- 30 ml London dry gin
- 15 ml lemon juice, freshly squeezed
- 10 ml sugar syrup
- 90 ml brut champagne or dry sparkling wine, well chilled
- Ice cubes, for shaking
- 1 strip of lemon peel, to garnish
Make it step by step
- Chill a champagne flute.
- Shake the gin, lemon juice and sugar syrup hard with ice for 12 seconds.
- Strain into the flute, which should now be about a third full.
- Top slowly with the champagne, pouring against the inside of the glass rather than into the middle.
- Do not stir it. The pour mixes it well enough and a spoon knocks the bubbles out.
- Twist the lemon peel over the top and drop it in.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from RecipeWiki by RecipeWiki contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
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