French 75
Photography by Yuki Sato.
This elegant drop is full of lemony sparkle – with just the right amount of bitterness.
Serves: 1
INGREDIENTS
45ml Bombay Sapphire Gin
15ml fresh lemon juice
15ml simple syrup
Lindauer Prosecco, to top
lemon peel or thin slices
of lemon, to garnish
METHOD
Pour the gin, lemon juice and simple syrup into a shaker and shake to combine. Pour into champagne glass and top with Lindauer Prosecco, then garnish with lemon peel or a thin slice of lemon.
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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!