Piney 75

Dry champagne balances the astringency and sweetness of the eucalyptus simple syrup in this gin-spiked cocktail from the San Francisco bar RN74.

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Ingalls Photography

MAKES 1 COCKTAIL

INGREDIENTS

1½ oz. gin, preferably Terroir
¾ oz. eucalyptus simple syrup
¾ oz. fresh lemon juice
2 oz. dry champagne, preferably Iron Horse Brut
Lemon twist, for garnish

INSTRUCTIONS

Combine gin, eucalyptus syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne flute. Top with champagne; garnish with a lemon twist.