2 tsp confectioner's sugar
1 oz lemon juice
10 oz Brut champagne
Shake first three ingredients with ice and pour into flutes; top off with champagne; makes 2 servings
The confectioner's sugar didn't exactly work . . . you would think it might have dissolved in the liquid, but it mostly just settled to the bottom. (The recipe we were following actually called for "superfine sugar" but confectioner's was the finest we had on hand.) We also didn't use the cool-looking lemon twist pictured here, but we did garnish with a lemon slice. We drank from champagne glasses, as pictured, despite Esquire's call for Collins glasses.
- Nose: smells like a summer's day
- Taste: lightly, pleasantly decadent
- Looks: fancy
- Goes with: a New Orleans balcony in the late afternoon sun
- Rating: 6.5 out of 10
Verdict: I think next time we'll try it with bar syrup instead of confectioner's sugar. This cocktail is definitely worth trying again, but it's also worth trying improvements. Maybe more lemon juice?
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