- Coarse sugar
- Ice cubes
- 3/4 ounce gin
- 1 tablespoon confectioners' sugar
- 2 teaspoons lemon juice
- 3 ounces chilled Champagne
- Sprinkle a thin layer of sugar on a plate. Moisten the rim of a chilled champagne flute with water; hold glass upside down and dip rim into sugar.
- Fill a shaker three-fourths full with ice. Add gin, confectioners' sugar and lemon juice; cover and shake 10-15 seconds or until condensation forms on outside of shaker. Strain into a prepared flute; top with champagne. Yield: 1 serving.
Originally published as French 75 in Taste of Home Christmas Annual Annual 2011, p65
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