Recipes
Creole 75
Cinnamon-infused elderflower liqueur gives the French 75 a spiced New Orleans twist.
- Makes
1 cocktail
- Time
5 minutes, plus infusing
In this French 75 variation, chef Dominick Lee pays homage to réveillon’s roots, combining French cognac and Champagne with a Creole twist: cinnamon-infused elderflower liqueur. To make it, simply submerge a cinnamon stick in a full 750-milliliter bottle of St-Germain and set aside for at least 48 hours. Lee recommends topping the cocktail with real-deal brut Champagne—it is a celebration, after all.
Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.
Ingredients
- 2 oz. cognac
- ¾ oz. cinnamon-infused St-Germain
- ½ oz. lemon juice
- Champagne, or other sparkling wine
Instructions
Step 1
To a cocktail shaker filled with ice, add the cognac, cinnamon-infused St-Germain, and lemon juice and shake until chilled. Strain into a Nick and Nora or coupe glass, top with Champagne, and garnish with a lemon twist.
- To a cocktail shaker filled with ice, add the cognac, cinnamon-infused St-Germain, and lemon juice and shake until chilled. Strain into a Nick and Nora or coupe glass, top with Champagne, and garnish with a lemon twist.
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