Let’s Get Blitzen: Cocktail Advent Calendar – Day 17 – Santa’s 75. The French 75 is a perennial favourite at this time of year. Some cocktail historians, and anyone from New Orleans, will tell you the classic is meant to be made with cognac, not gin. This creative spin takes inspiration from that school of thought, using apple brandy as the base spirit.
The holidays are a time for celebration, all the more reason to keep a few bottles of sparkling wine on hand. Whether you’re enjoying it neat, stirred into cocktails, or as part of a punch, sparkling wine is an essential at this time of year.
MASI Modello Prosecco is a great staple to keep on-hand over the holidays and throughout the year. From one of Veneto’s most notable producers, MASI Modello Prosecco is a harmonious and elegant sparkling wine with aromas of white flowers and peach and light notes of apple and pear. It awakens the palate with a lively mousse that is crisp and fresh, finishing with notes of zesty citrus fruit. It’s an excellent aperitif and pairs with seafood or fresh cheese.
In this cocktail, I’ve paired it with apple brandy (Calvados), sweet vermouth, gingerbread syrup and a dash of orange bitters.
The finished product tastes like a drinkable apple pie – without any cloying sweetness. It is vibrant and well-suited to a welcome cocktail for your Christmas feast or merry mixer. I will most certainly be serving this to my family when we host next week!
Be sure to tune into my Instagram Stories tonight at 5 p.m. Eastern for a step-by-step cocktail tutorial on how to make this sparkling cocktail.
Cheers, friends!
Santa’s 75
The French 75 is a perennial favourite at this time of year. Some cocktail historians, and anyone from New Orleans, will tell you the classic is meant to be made with cognac, not gin. This creative spin takes inspiration from that school of thought, using apple brandy as the base spirit .
- 1 oz Calvados
- ½ oz sweet vermouth
- ½ oz gingerbread syrup
- 1 dash orange bitters
- MASI Modello Prosecco to top
- Garnish: 2 cocktail cherries
- 1 cup dark brown sugar
- 1 cup water
- 2 tbsp fancy molasses
- 2 tbsp fresh ginger thinly sliced
- 1 tsp whole allspice berries
- 1 tsp whole black peppercorns
- 5 whole cloves
- 1 cinnamon stick
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Add all ingredients, excluding prosecco, to a shaker with ice and shake until well-chilled.
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Pour into a champagne flute.
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Top with chilled MASI Modello Prosecco.
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Garnish with two cocktail cherries skewered on a cocktail pick.
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Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
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Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
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Remove from heat and let cool to room temperature.
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Fine strain into an airtight container.
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Store in the fridge for up to 1 month.
