Get Loose Juice (The French 75)

get loose juice

I’ve been meaning to try this cocktail for [nearly] five years. For inspiration, I’ll occasionally go through the old, scanned magazine clippings I have electronically organized on my computer, and this one kept piquing my interest. What took me so long to test it out was the unfortunate run-in I had a couple years ago with another Jane Magazine cocktail, The Autumn Leaf — an unholy combination of Frangelico, Chambord, amaretto and bourbon, whose flavor is not unlike the cheapest chocolate you’ve ever tasted. (On the plus side, it introduced me to Bourbon which I love to this day.)

As you can probably imagine after reading through that terrifying (slight exaggeration) flashback, I was nervous that the combination of gin, lemon juice and sparkling wine would be yet another assault on my tastebuds (not cool). Thankfully though, the resulting, entertainingly-named Get Loose Juice was an ambrosial, slightly floral, almost romantic, if I may, concoction. It’s absolutely perfect for a special occasion — my drink of choice this past New Year’s Eve, ‘twould also be perfect for a Valentine’s Day party — where the [cheaper] bubbly is popping and you’d like to fortify it/stretch the supply/enhance the flavor with a not-at-all-meager addition of hard a. Enjoy responsibly, it is quite subtly strong — an oxymoron, yes, but once you try it you’ll know just what I’m talkin’ about.

Get Loose Juice (The French 75)

(adapted from Jane Magazine, February 2007)
Preparation Time: 2 minutes
Makes: 1 cocktail

Ingredients

  • 1 ounce (28 grams) Hendrick’s gin (or other, gluten-free gin)
  • 1/2 ounce (14 grams) Meyer lemon juice
  • 1 teaspoon (2 grams) confectioner’s sugar
  • 4 ounces (113 grams) brut Prosecco¹
  • Ice
  • Meyer lemon slice for garnish (optional)

Instructions

In a Mason jar or cocktail shaker, combine gin through sugar with several ice cubes; cover and shake vigorously until the outside of the jar/shaker is cold. Strain into a Champagne glass (at least 6 ounce capacity), top with Prosecco, and give it a gentle stir to combine. Garnish, if desired, and serve immediately.

Notes

¹ I use Zonin Brut Prosecco, pictured here, costs about $7 at Trader Joe’s. Another variety of Brut sparkling wine should work; if you go with a Sec or Extra Dry you may want to reduce or eliminate the sugar.

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