Citrus, lemon, juniper, brioche
Let us gush—this cocktail is gorgeous and gloriously fresh. Pair it with crepes, goat cheese, or dainty desserts. It’s one of our favorite party drinks.
Named after a French cannon that helped win the war, this knockout was popularized stateside by returning pilots and became a staple of New York’s Stork Club, a celebrity hangout run by an ex-bootlegger who knew how to entertain everyone—from starlets like Lucille Ball to mob men like Frank Costello. Elegant and zesty, this is pleasing served straight up in a coupe or served on the rocks in a highball glass with a lemon wheel. We prefer the latter, especially on balmy afternoons. Originally made with Calvados, the gin version we know today didn’t evolve until the ’20s.
1 ounce (30 ml) gin (Plymouth)
½ ounce (15 ml) fresh lemon juice
½ ounce (15 ml) simple syrup (page 241)
4 ounces (120 ml) Champagne (or crémant)
Lemon peel, for garnish
Shake the gin, lemon juice, and simple syrup together on ice. Strain over ice into a highball glass. Top off with Champagne. To garnish, run the peel around the rim of the glass then drop it into the drink.