“For years I’ve been loving the French 75,” says Julio Cabrera. “It’s a really refreshing and simple cocktail.” But this pink-hued variation has become an instant top-seller at Café La Trova, his Cuban cocktail bar in Miami, matching the Havana-born mojito neck-and-neck during happy hour—quite an accomplishment.
Compared to the classic (gin, lemon juice, Champagne), this version centers vodka and raspberry, which adds an appealing rosy hue. While La Trova uses raspberry syrup, for a home bar he suggests simple syrup and fresh berries for a similar effect.
As a finishing touch, don’t skip Cabrera’s instructions to express essential oils from the citrus peel over the top of the drink, which he says is about aromatizing the drink. Hold the peel eight to 10 inches from the drink, he advises, and let the oils spray down from the peel. “For me, that’s like another ingredient,” he says. Like a dash of bitters, that citrus oil adds extra scent and complexity. “It’s not a complete cocktail without it,” he says.
Raspberry 75
Recipe courtesy Julio Cabrera, founder/maestro cantinero, Café La Trova, Miami, FL
1 ounce Absolut Elyx vodka ½ ounce lime juice ½ ounce simple syrup 3 fresh raspberries Prosecco, to top Long, thin piece of lime peel, to garnish
This Article was originally published on Wine Enthusiast
