Arnaud’s French 75
This elegant cognac and champagne cocktail is served at the historic bar attached to Arnaud's restaurant, which dates to the late 1800s.
Yield: makes 1 cocktail
- 1 1⁄4 oz. cognac (preferably Courvoisier VS)
- 1⁄4 oz. fresh lemon juice
- 1⁄4 oz. simple syrup
- Champagne, chilled (preferably Moët & Chandon Imperial)
- Lemon peel for garnish
- Combine cognac, lemon juice, and simple syrup in a cocktail shaker filled with ice. Shake and pour into a champagne flute. Top with champagne and garnish with a small piece of lemon peel.