Traditionally made with gin, this twist on the French 75 from the team at Penryn Spirits in Cornwall uses BORA Rum for a fragrant finish
penrynspirits.com
Serves 1
- BORA Botanical Rum 30ml
- Fresh lemon juice 15ml
- Sugar syrup 15ml
- English sparkling wine
- Ice
- Lemon zest coil
- Fill a boston shaker ⅔ full with ice.
- Add the BORA Rum, lemon juice and sugar syrup. Shake to combine.
- Strain into a chilled Champagne flute or coupe glass. Top with sparkling wine and garnish with a lemon zest coil.
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You will need
- BORA Botanical Rum 30ml
- Fresh lemon juice 15ml
- Sugar syrup 15ml
- English sparkling wine
- Ice
- Lemon zest coil
Method
- Fill a boston shaker ⅔ full with ice.
- Add the BORA Rum, lemon juice and sugar syrup. Shake to combine.
- Strain into a chilled Champagne flute or coupe glass. Top with sparkling wine and garnish with a lemon zest coil.
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