Bitter French
A French 75 with a touch of Campari. Bittersweet and sparkling.
Shaken · Champagne flute · Medium · about 3 minutes · about 14% ABV
Ingredients
- 30 ml Gin
- 7.5 ml Campari
- 15 ml Fresh lemon juice
- 7.5 ml Sugar syrup
- 60 ml Champagne or sparkling wine
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 30 ml gin into the shaker
- Pour 7.5 ml Campari into the shaker
- Add 15 ml fresh lemon juice
- Pour 7.5 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Top with 60 ml champagne or sparkling wine
- Garnish
About the Bitter French
The spritz family. The spritz is said to date from Austrian rule in north-east Italy in the 1800s, when soldiers added a splash ("spritzen") of water to the local wine. Bitter aperitivo liqueurs and sparkling wine were added in the 20th century, and the spritz became a global summer drink in the 2000s.
Bitter French FAQ
What's in a Bitter French?
30 ml gin, 7.5 ml campari, 15 ml fresh lemon juice, 7.5 ml sugar syrup, 60 ml champagne or sparkling wine, garnished with lemon twist.
How strong is a Bitter French?
About 14% ABV once mixed with ice, which is 1.7 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Bitter French?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Bitter French in?
A champagne flute, about 180 ml. Chill the glass first and serve without ice. No champagne flute? Use a small wine glass.
