Shake everything except the wine with ice. Strain into a chilled Champagne glass. Top with Champagne and garnish with a long, thin lemon peel.
|Prep Time||2 minutes|
|Tags||1880-1919 (Golden Age), Classic, Elegant|
|Strength||1.4 standard drinks|
You may be surprised to see absinthe in this recipe. I was talking to Ryan Maybee of Manifesto in Kansas City. He told me when he was at Harry's Bar in Paris he was drinking a French 75 and noticed a hint of anise in it. He asked if the bartender had put absinthe in the French 75 and the reply was a yes. That is how Harry's Bar makes their French 75, and they are as close as you can get to where the drink originated.
I think absinthe can add entirely different layers of flavor to a drink in small amounts and that is the case here. Hemingway saw fit to add absinthe to Champagne directly in the Death in the Afternoon so why not in a Champagne topped gin sour?
The amount of gin is small in order to leave room for the wine in a standard size flute. Also, nothing wrong with drinking this on ice, though you won't find me doing it.
Rating (Liquor & Drink)
Beefeater gin, Pacifique absinthe and Domaine Carneros Brut Cuvee. 4/9/2010