Seize the day with a big jug o Carpe Diem
😀 😀 😀
10 Strawberries hulled and halved
2 tbsp vanilla sugar
30 ml lime juice
150 ml Martin Miller’s gin
8 basil leaves, torn
To taste – Champagne or sparkling wine, chilled
Garnish with basil leaves and cucumber slices
Process strawberries, sugar and juices in a blender until smooth. Pour into a 1 litre-capacity jug over ice, add gin and basil, and stir. Top with Champagne or sparkling wine and serve over ice in tall glasses. Garnish with a basil leaf and a slice of cucumber and serve
3 oz of gin
3 oz of fresh lemon juice
4 tsp of fresh sugar
1 1/2 cups of ice cubes
1 cup chilled champagne
In a cocktail shaker, combine gin, lemon juice, sugar, and ice cubes. Shake to chill. Strain cocktails into 2 wineglasses and top off with champagne.
(Alternatively, serve drinks over ice in highball glasses.)
This drink was created in 1915 at the New York Bar in Paris—later Harry’s New York Bar created by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun, also called a “75 Cocktail”, or “Soixante Quinze” in French. The French 75 was popularized in America at the Stork Club in New York.
The drink’s recipe was first recorded in The Savoy Cocktail Book in 1930. The recipe in the Savoy Cocktail Book uses gin. A later cocktail book, The Fine Art of Mixing Drinks by David Embury, claims that the French 75 is a Cognac-based drink.
And I claim that this is just darn delicious. 😀 😀
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