By Nathan Greene, Resident Mixologist & IWSB Star of the Bar winner
Sticking with the theme of my last post, great in-season fruit, I’ve created a kicked up bubbly cocktail recipe to enjoy this upcoming New Year’s Eve. The cocktail, which I call Japonais 75, is my take on a French 75. A French 75 is typically served in a highball or Collins glass and topped with champagne. I’ve decided to keep mine in the flute for aesthetics while still adhering to the basic French 75 recipe. Japonais is French for Japanese, and I use Japanese persimmons in the recipe.
The French 75, created in 1915, but first recorded in 1930 in the famous Savoy Cocktail Book, is a classic cocktail comprised of 2 oz of Plymouth, 1 oz of simple syrup (or 2 tsp of superfine sugar), 1 oz of lemon juice and topped with a dry sparkling wine or Brut Champagne.
1 oz *Persimmon Puree
½ oz Plymouth
½ oz Fresh Lemon Juice
½ oz Simple Syrup or 1 Tsp Superfine Sugar
Top with a Prosecco such as Mionetto Prosecco Brut (which you can find for $15/bottle)