Two Takes On The Elegant French 75, With Cognac Or Bourbon

A little bubbly never hurt anyone, but a few too many of these potent 75's might do some damage. Champagne cocktails — with the original incarnation employing only a sugar cube doused in Angostura at the bottom of the glass to produce a stream of bubbles — date back to before the word "cocktail" even existed. The French 75, however, is a later addition from around the time of Prohibition and is appropriately named after a WWI field gun. When served in a flute, it makes for an incredibly elegant and enticing toast.

Though the French 75 was originally made with gin, I often prefer a rounder, richer choice of Cognac or, in the case of the Versailles cocktail, bourbon. With the use of St. Germain elderflower liqueur over simple syrup, this drink has a more floral feel, which is great against the sparkling wine. Instead of a lemon twist, the Versailles also calls for a bit of pyrotechnics and theatrics through a flamed orange peel.

Flaming an orange is a relatively simple task, but it involves a few important details. Start with a small round disc sliced from the rind, then light a match and wait for the fire to burn past the sulfur-based head, since you definitely don't want that in your cocktail. Squeeze the orange over the flame to release the oils, creating a burst of fire and garnish for the drink. Not only does this add a unique, slightly burnt aromatic to complement the bourbon and elderflower, but it's sure to set a celebratory mood for any gathering. Enjoy.

Servings: 1 cocktail

Ingredients

1 ounce Louis Royer Force 53 VSOP Cognac

1/2 ounce fresh squeezed lemon juice

1/2 ounce simple syrup

Champagne

Directions:

Servings: 1 cocktail

Ingredients

1 ounce Elijah Craig Bourbon

½ ounce fresh lemon juice

½ ounce St. Germain elderflower liqueur

Champagne

Directions:

Level of Difficulty: Easy

Prep Time: 5 minutes