Description
In honor of the French 75 and Bob’s love for a Modelo.
Ingredients
Scale
- 1 oz London dry gin
- ½ oz fresh lemon juice
- ½ oz Modelo reduction syrup
- Top with champagne or sparkling wine
- Lemon twist (for garnish)
For the Modelo reduction syrup:
- 1 bottle (12 oz) Modelo Especial
- ½ cup sugar
- 1 small strip lemon peel
Instructions
- Add gin, lemon juice, and Modelo syrup to a shaker with ice.
- Shake until well chilled.
- Strain into a chilled flute.
- Top with Champagne.
- Garnish with a lemon twist.
For the Modelo reduction syrup:
- Pour Modelo into a saucepan and bring to a gentle simmer over medium heat.
- Reduce the liquid by about half which will take about 10–15 minutes.
- Add sugar and stir until fully dissolved.
- Add lemon peel and simmer for 2–3 more minutes.
- Strain and cool completely then tore in the fridge for up to 2 weeks.