a recipe signed by Florian Thireau

“Tramonto (“ sunset ”in Italian) symbolizes the sky sporting these orange-pink tones that can sometimes be seen when the sun goes down. The idea of ​​this cocktail, inspired by French 75 [gin, jus de citron, sirop de sucre, champagne], came to me when I visited my friend and former colleague from Zetter Townhouse, London, Federico Ercolino, Marina Romea, Italy. We watched the night fall on the lake while discussing our future creations. I wanted to make a cocktail without a “house” product so that it could be easily reproduced. Only the Peychaud bitter was added in the original recipe. “

Ingredients

• 40 ml Beefeater London Dry gin
• 25 ml of clarified lemon juice
• 15 ml of sugar syrup
• 1.25 ml of Peychaud’s Bitters
• 40 ml of Moët & Chandon brut champagne
• grapefruit zest

Step 1: mixing

In the shaker, add the ingredients, except the champagne and the zest, and 5 pieces of ice. Shake for fifteen seconds, then double-strain in the flute.

Step 2: the finish

Add the champagne, then stir gently to homogenize the cocktail. Briefly express the grapefruit zest, then discard.