Created by Chris Porter, resident mixologist at The Inn at Little Washington, this herbaceous take on the French ’75 pairs well with Rosti Potato Cakes with Crème Fraiche and Caviar, seen in Spirited Virginia magazine.
Servings:
Ingredients
( )
Preparation
Muddle rosemary and 1 sprig of thyme. Add gin, yellow chartreuse, lemon juice, simple syrup and ice into shaker and shake well. Double strain the combination into a champagne glass. Top with dry sparkling wine, then add cognac. Garnish with small sprig of thyme.
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Thu 25 Apr 2024, 20:03:11.734 (UTC) Coordinated Universal Time
