This recipe was developed by Ehren Ashkenazi, beverage director at New York City restaurant The Modern. He explains: "This is a spin I formulated on the classic French 75. It is named after (not entirely coincidentally) a British infantry regiment that was part of the Prince of Wales' division that was formed in 1968. There is much debate surrounding the true base spirit of the French 75; the two factions are split between gin and Cognac. This cocktail incorporates both bases, with gin and a Cognac based Pineau des Charentes infused with raspberries."
- 1 oz. gin
- 1 oz. Pasquest Raspberry Pineau des Charentes cognac
- 1⁄2 oz. lemon juice
- 1⁄4 oz. simple syrup
- 1 dash Punt E Mes
- 3 oz. Rose Champagne (or another light sparkling rose)
- Large lemon twist, for garnish
Shake the gin, Pineau, lemon juice, simple and Punt E Mes with ice and strain into a Champagne flute. Top with the Champagne and garnish with the lemon twist.