Bien-Aimée - Imbibe Magazine Subscribe + Save

Bien-Aimée

sharon-yeung-french-75

A desserty twist on the French 75.

“A Cognac French 75 in my opinion is the perfect blend of citrus, spirit, and effervescence,” says Austin bartender and Daijoubu Pop-up co-founder Sharon Yeung. For this twist on the classic, Yeung says she was inspired by the combination of chocolate and raspberries. “This riff has bold and hearty flavors but is surprisingly light on the palate. While the Cognac adds bright stone fruit and floral notes, the muddled raspberries and the addition of chocolate and absinthe add richness and a tinge of acidity. I’m a huge fan of the baking spice, bright fruit, and roundness of Rémy 1738, which makes for killer cocktails.”

Ingredients

  • 1 oz. Rémy Martin 1738 
  • 4 fresh raspberries  
  • 1/2 oz. creme de cacao 
  • Heavy 1/4 oz. fresh lemon juice 
  • 1 dash absinthe 
  • Sparkling rosé, to top
  • Tools:shaker, strainer
  • Glass:flute
  • Garnish:2 raspberries

Preparation

Muddle the raspberries with creme de cacao in a shaker tin. Add the Cognac, lemon juice, and absinthe. Fill a chilled flute 2/3 full with chilled sparkling rosé. Quickly shake the cocktail with ice, then double strain over the bubbles. Garnish.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend