A bright gin-and-sparkling-wine cocktail with lemon; its acidity balances the rich, cheesy rice.
CBy ChefFultz
Servings
2
3 oz gin
1.5 oz fresh lemon juice
1 oz simple syrup
5 oz dry sparkling wine (Champagne, Cava or Prosecco), well chilled
1 cup ice cubes
1 piece lemon
Calories
301 kcal
Protein
1g
Carbs
40g
Sugar
36g
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Prepare
1. Place two champagne flutes in the freezer for at least 5 minutes so they are frosty. Cut two long strips of peel from the lemon, avoiding the white pith, then halve and juice the lemon to get the fresh lemon juice, straining out any seeds.
1.5 oz fresh lemon juice,
1 piece lemon
Mix
2. Fill a cocktail shaker with the ice cubes, then add the gin, fresh lemon juice and simple syrup. Shake hard for 10 to 15 seconds until the shaker is painfully cold and frosted.
3 oz gin,
1.5 oz fresh lemon juice,
1 oz simple syrup,
1 cup ice cubes
3. Strain the mixture evenly into the two chilled flutes using a fine strainer, discarding the ice.
Serve
4. Slowly top each flute with the chilled dry sparkling wine, pouring down the side of the glass to preserve the bubbles, and give a single gentle stir.
5 oz dry sparkling wine (Champagne, Cava or Prosecco), well chilled
5. Twist each lemon peel strip over its drink to release the oils, rub it around the rim, and drop it in. Serve immediately alongside the broccoli and cheese rice.
1 piece lemon
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