As far as festive drinks go, a New Orleans-style French 75 is pretty perfect. An excellent pre-dinner cocktail or accompaniment to brunch, the fresh and fizzy libation combines some of our favorite ingredients—including lemon, bitters, and champagne—to create an elegant and sophisticated beverage. Recently, the experts at the Baltimore, Maryland-based The Alexander Brown Restaurant shared the recipe for their version of the classic. As one might expect from the stylish eatery in the historic former bank building, it’s a delicious twist on the traditional drink—and ideal for your next celebration. Here’s how to make it at home.
The Alexander Brown’s New Orleans-Style French 75
- 1.5 ounce Pierre Ferrand 1840 Cognac
- .75 ounce Pierre Ferrand Dry Curacao
- 1 ounce fresh squeezed lemon juice
- 1 ounce simple syrup
- 1 egg white
- Luxardo cherry
- Champagne float
- Peychaud’s Bitters
Combine the cognac, curacao, lemon juice, simple syrup, and egg white in a cocktail shaker. Dry shake vigorously without ice for 20 seconds. Open the shaker, add ice, and shake again for 15 seconds. Strain into a coupe glass. Add a Luxardo cherry, then top with champagne. Garnish with Peychaud’s Bitters.