Bonsoir Paris

I knew I really wanted to have a gin drink in the mix for our Parisian Cocktails Royale theme, and I found this one in a lesser known book called Recette des Cocktails pour 1929 by E. Milhorat and J. Alimbau. Its combination of London dry gin and cherry liqueur, plus Angostura bitters, makes for a spiced fruit-and-pine base upon which to layer dry, bubbly wine. It’s my favorite this month!

INGREDIENTS

¾ oz. London dry gin
½ oz. cherry liqueur / cherry brandy
3 dashes Angostura bitters 
2 oz. champagne
Lemon twist, expressed and discarded

Garnish: cherry on a pick

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ABV LEVEL

Combine gin, cherry liqueur, and bitters in a mixing glass. Add ice and stir for 15-20 seconds. Strain into a chilled Nick & Nora glass or small coupe. Top with Champagne. Express and discard a lemon twist over the drink. Garnish with a cherry on a pick.