This is Sauce and my go to post dinner cocktail. It is an absolute classic with roots all the way back to the 1910’s. The most believable story says its birth was a happy substitution of champagne for soda in a Tom Collins. The least believable (but one I smiled at) said some English soldiers celebrating in World War One trenches somehow had gin, lemon, sugar and champagne, but no cups. So, quite brilliantly, they mixed these ingredients in spent artillery shells! I call malarkey on that one but the Tom Collins substitution seems to have some merit.
Equipment: Shaker, strainer, and champagne flute
1 oz gin (I use Hendrick’s)
½ oz fresh lemon juice
½ oz simple syrup (1 part sugar, 1 part hot water)
2 ½ oz sparkling wine (I used Drappier – We had a bottle leftover from New Years)
twist of lemon for garnish
Shake gin, lemon juice and simple syrup with ice for 15 seconds. Strain into champagne flute and top with sparkling wine (pour wine very slowly). Garnish with twist of lemon.