French ‘48’ Cocktail
Ingredients
6 ounces champagne or other sparkling white wine
2 ounces gin (preferred gin brand)
1 ounce gin spice simple syrup (recipe follows)
1 ounce lemon juice
lemon slices, small wedges, or bar zest to garnish
Method
- Prepare glasses with Craft Ice™.
- Pour the gin over the Craft Ice spheres followed by the syrup and the lemon juice.
- Top with sparkling wine. Add lemon garnish and serve.
Gin Spice Syrup SV
Gin Spice Syrup SV
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Ingredients
2 cups water
2 cups sugar or agave
2 lemons, juice, and zest
1 orange, zest
2 ounces ginger, peeled and chopped
4 juniper berries, lightly crushed
2 bay leaf
1 star anise
½ teaspoon coriander seeds
½ teaspoon fennel seeds
Method
- Combine all syrup ingredients in a small pot and whisk to combine. Using the induction burner quickly bring mixture to a boil and immediately turn off the heat and whisk again. Allow it to steep at room temperature for 2-3 hours before straining.
***Alternate Sous Vide cooking instructions- Pre heat Sous Vide well to 140 degrees. Combine all ingredients in a pitcher and whisk to combine. Carefully add mixture to a vacuum pouch and seal. Place in the sous vide well and cook for 2-3 hours. Allow to cool to room temperature. - Strain and store refrigerated in a sealed container.
- This recipe will make excess syrup. It can be stored refrigerated for up to a week or syrup recipe can be scaled down if desired.
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