French 75
Photography by Yuki Sato.
Showcasing our new Bombay Premier Cru, this tipple is a celebration of nature’s finest ingredients.
Serves: 1
INGREDIENTS
35ml Bombay
Sapphire Premier Cru
15mls fresh lemon juice
1½ teaspoons sugar
75ml Brut Sparkling Wine
lemon peel, to garnish
METHOD
Add the gin, lemon juice and sugar to a cocktail shaker and shake to combine. Strain into a champagne flute and top with the sparkling wine and a twist of lemon peel.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!