Remember how I spent New Year’s Eve pouring various champagne cocktails, including The World’s Greatest Champagne Cocktail, because God forbid I let a single drop (of nastily cheap bubbles, mind you) go to waste? Well, I almost let many, many drops go to waste, as I’ve just now realized that I never blogged the Breakers 75.
I’m going to admit, I don’t entirely “get” this cocktail. For example, I don’t entirely get its name. The “75″ is referencing the French 75, no? But “Breakers,” does that mean… waves? Is this a cocktail for surfers? Was it invented at some cheesy, “nice” restaurant in the 80s? (For some reason, when I picture the word “Breakers,” that’s what I picture: A Reagan/Miami Vice-era notion of good taste and fine dining, spelled out in cursive neon. Probably bread plates that look like seashells, that sort of crap.)
Given, then, that this sauce is not awesomesauce, I encourage you all to put on your cocktail thinking caps and consider this recipe the basis of something more special-er. For example, I highly recommend using the finest Champagne (capital-C if you can) you’ve got, and/or the best gin. Me no think gin and champagne go so nice-nice together otherwise.
And if you wind up going too crazy on the experimentin’, there’s little that can’t be fixed with a dash of bitters and a hit of sugar. (That goes for life-in-general, too, yo.)
The Breakers 75
(Can I admit I’m not 100% sure where this recipe came from, because
it was New Year’s Eve I was drunk I was really drunk we referenced so many cocktail books that night in our quest to bring you all the world has to offer? Although my guess is that it was this book.)
Champagne, about 3 to 4 ounces
1 ounce gin
1/2 ounce freshly squeezed lemon juice
Pour gin and lemon juice into the bottom of a champagne flute. Top with your bubbles. Down the hatch.
In addition to using the best gin and capital-C Champagne you’ve got, I highly suggest shaking the lemon juice and gin together in an ice-filled shaker tin to get them nice and chilled before building your drink.