Bitter French
The French 75 with Campari's blush and bite.
The Method
How to make it
- 01
Chill a flute thoroughly.
- 02
Shake gin, lemon, Campari and simple syrup with ice for 10 seconds.
- 03
Double-strain into the cold flute.
- 04
Top slowly with champagne, pouring down the side to keep the bead.
- 05
Drape a long lemon twist over the rim.
Bartender's Tip
Shake the base and champagne separately, always. Shaking sparkling wine kills the mousse and the drink lands flat within a minute.
A Little History
Kathy Casey built the Bitter French in Seattle as a Campari answer to the French 75, and it has since become the standard opening bottle-service pour in Italian rooms across the States: pink enough to photograph, bitter enough to sharpen an appetite.
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The Bitter Brief
One short Friday dispatch: a bottle worth buying, a cocktail worth mixing, and a little Italian history.
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