This elegant libation is served at the historic bar attached to Arnaud’s restaurant, which dates to the late 1800s. This recipe first appeared in our April 2013 special feature on New Orleans.
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
Ingredients
- 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
Instructions
- 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.
