Here's an interesting twist on a classic cocktail. If you've never had a French 75 before, it's a refreshing concoction usually made with gin, sugar, lemon juice, and Champagne. This version is one you can serve for dessert.
As with many cocktails, the origins of the French 75 lie in dispute, but the story about how it got its name is rather interesting. Apparently, during World War I, soldiers in France went into battle buoyed by a potent concoction of Cognac, a type of brandy made in the town of the same name in Western France, and Champagne. The drink was later named after the 75-millimeter guns they used, which, like the drink, packed some serious wallop into a relatively tiny package.
Accordingly, some bars, like Arnaud's French 75 in New Orleans, insist that the traditional version uses Cognac. While it does make for a wonderful and balanced cocktail, when frozen into a boozy ice pop, it can be a tad bit overpowering. (And Cognac isn't exactly something most people want to have in the middle of summer, anyway.)
Gin, however, with its complex blend of botanicals and subtle aromas and flavors, is a great base for an ice pop. The proprietary blend of botanicals in Nolet's Silver dry gin — Turkish rose, peach, and raspberry, among others — is a good combination of flavors for a summery treat.
- ½ c Nolet's Silver dry gin
- 12 oz Prosecco, plus more for serving
- 1/3 c Wilks & Wilson Gertrude's Gomme
- 2 medium lemons
1. In a large measuring cup, combine the gin, Prosecco, Gomme, and lemon juice.
2. Evenly distribute into ice pop molds, leaving about ¼-in room at the top, and insert the ice pop sticks.
3. Freeze until set, about 6 hours.
4. Serve the ice pops in sparkling wine or Prosecco.