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Arnaud's French 75 Cocktail
Ted Saucier. Ted Sauceir's Bottoms Up. 1951
Elizaveta Iufriakova
Ingredients
- Bénédictine 3 drop
- Champagne 3 oz
- Lime juice 1 tsp
- Sweet vermouth 0.75 oz
- Dry vermouth 0.75 oz
- Dry gin 0.75 oz
Garnish
Glass
Preparation
Shake all ingredients except for champagne and Benedictine with ice and strain into a champagne glass, fill with champagne, and top 2-3 drops Benedictine.
"Courtesy, Arnaud's Restaurant, New Orleans"
