Premier Cru French 75
INGREDIENTS:
- 35ml (3.5cl) Bombay Sapphire Premier Cru
- 15ml (1.5cl) Freshly squeezed lemon juice
- 1 ½ Teaspoons of powdered white sugar (or 5ml rich sugar syrup / to taste)
- 75ml (7.5cl) Brut Champagne (chilled)
- Lemon twist (garnish – with oils expressed over serve)
METHOD:
- Add fresh lemon and sugar to a shaker and stir to dissolve.
- Add Premier Cru and fill with cubed ice.
- Shake hard and then strain into your glass.
- Top with chilled Champagne, stir slowly and finish with a zest of lemon.
- To be served in a Champagne flute or white wine glass
Premier Cru White Lady
INGREDIENTS:
- 50ml (5cl) Bombay Sapphire Premier Cru
- 20ml (2cl) Freshly pressed lemon juice
- 20ml (2cl) Orange liqueur (i.e. Cointreau)
- 10ml (2cl) Sugar syrup (2:1 ratio)
- 1⁄2 Egg white (circa 15-20ml ʹcan use fresh / pasteurized egg whites or Aquafaba)
- Lemon thumb (garnish)
METHOD:
- Shake (hard) and strain.
- Garnish and serve.
- Served in a chilled coupette or chilled martini glass
Premier Cru Martini
INGREDIENTS:
- 60ml Premier Cru
- 15ml Noilly Pratt
- Nocerella olive
METHOD:
- Add all the ingredients to a mixing glass and stir to chill down, strain into frozen martini glass and garnish accordingly.
- Served in a frozen martini glass