We hope you were all able to enjoy a little time with the family, some nice pressies and plenty of bread sauce over Christmas, now it’s time to look towards New Year. That, of course, is all the excuse you should need to indulge in a little mid-holiday excess! This week’s #MasterofCocktails recipe is therefore a festive twist on the French 75 – tasty, refreshing and indulgent.
A good party drink this as we reach for the Champagne and wish good riddance to 2013!
It’s been a quite the year here at Master of Malt though (I’ll probably do a round up at some point), and we’ve also celebrated the arrival of many, many tiny humans, with babies seemingly popping out all over the business like Champagne corks on New Year’s Eve!
You’ll be needing these…
List of Ingredients
- Jacquesson Cuvée 734 (about 60ml)
- 25ml Filliers Dry Gin 28 – Seasonal Tangerine
- 10ml Monin Sugar Syrup
- Acid Phosphate (about 5 pipettes, depending on the acidity of your tangerines)
- 25ml Fresh Tangerine Juice
Back to our usual routine today: before we get started, bung a small coupette glass in the freezer.
The next thing we’re going to do is get ourselves the juice of a Tangerine. A Clementine will definitely do if you’ve got them. 25ml of Juice is what you’ll need, which is pretty much exactly what you get out of one Tangerine. Helpful.
Now, taste it briefly. After tasting, grab your bottle of Acid Phosphate and add about 1ml (a pipette) at a time… Taste after each pipette, and stop adding at the point where the acidity roughly matches that of lemon juice.
As a rough guide – I’ve added 5 pipettes to mine. Pop the juice / phosphate mix into a stirring glass, and measure 25ml of Filliers’ Tangerine Gin.
This goes into the stirring glass along with 10ml Monin Sugar Syrup.
Chuck a large handful of ice into the stirring glass, and give it a good old stir.
Now, remove your chilled glass from the freezer, and strain the cocktail base into it.
Your glass should be about half-full at this point. Don’t panic. We actually don’t want lashings of Champers in there.
Finally, we’re going to top the chilled mixture with Champagne. I’ve chosen Jacquesson Cuvee 734, ‘cos, well, you know…
No measuring for the champagne – we don’t want to knock the hell out of it, but probably 60ml-ish. Important to maintain as much fizz as possible at this stage, as a good half of the drink is un-carbonated, of course.
And there we have it. The Tangerine 75. Happy Christmas one and all, and have an excellent New Year!
The ‘un-subtle’ bubbles you’ll get on top are due to the large number of nucleation points added by the tangerine pulp. #science
S’pose we’ll just have to drink this one quickly before it goes flat. Ho-hum.
I suppose you’ll be wanting to know what you’ll need for next week then, hmm? Don’t forget, you can mix along on twitter #MasterofCocktails on Sunday evening, or find the entire recipe on the blog next Monday: