French 75 (Difford's recipe)
Lemon zest twist
STIR powdered sugar with lemon juice in base of shaker until sugar dissolves. Add next 5 ingredients (all but champagne), SHAKE with ice and strain into ice-filled glass. TOP with champagne and lightly stir. (Consider pouring half the champagne into the glass first to help reduce foaming and eliminate need to stir.)
[['3 cl', 'Lemon juice (freshly squeezed)'], ['2 spoon', 'Powdered sugar (ground in mortar and pestle) (or use 5ml of 2:1 sugar syrup per spoon)'], ['1.5 cl', 'Portobello Old Tom gin'], ['1.5 cl', 'Avallen Calvados'], ['1.5 cl', 'Rémy Martin 1738 Cognac'], ['0.5 cl', 'Giffard Grenadine syrup'], ['2 dash', 'La Fée Parisienne absinthe'], ['7.5 cl', 'Brut Champagne']]
[['3 cl', 'lemon juice'], ['2 spoon', 'white sugar'], ['1.5 cl', 'gin'], ['1.5 cl', 'calvados'], ['1.5 cl', 'cognac'], ['0.5 cl', 'giffard grenadine syrup'], ['2 dash', 'absinthe'], ['7.5 cl', 'brut champagne']]