Brand New Antique

Name: Brand New Antique
Yield: 10
Cuisine: American

Recipe: Mat Snapp , Phoenix, Arizona

Photo: John Valls

June 02, 2021

Sponsored by: Rémy Martin

A sweet and smoky take on the French 75.

In this riff on the classic French 75, Phoenix beverage director Mat Snapp reached for a smoky gunpowder green tea. “Great Cognac is soft and smooth and delicate—it begs for softer citrus like Meyer lemon and subtle sweet notes of clover honey,” says Snapp. “The aromatics of the gunpowder green tea, both as garnish and in the honey syrup, give off a musty, floral, oaky note that pulls the barrel age out of the Rémy Martin 1738.”

Ingredients

1 1/4 oz. Rémy Martin 1738
1 oz. green tea–infused honey syrup
3/4 oz. fresh Meyer lemon juice
3 oz. Champagne, chilled (Snapp uses Cremante de Loire)

Tools:shaker, strainer
Glass:coupe
Garnish:dehydrated lemon wheel, pinch of gunpowder tea

Preparation

Combine the first 3 ingredients in a shaker with ice and shake vigorously to chill. Pour the Champagne into the shaker (do not shake again), then gently double strain the cocktail into a chilled coupe. Garnish.

Green tea–infused honey syrup: Pour 8 oz. of hot water (about 180 degrees F) over 6 grams of gunpowder green tea and steep for 15 minutes. Fine strain the tea directly into 8 oz. of honey and stir until uniformly combines. Store in the refrigerator for up to 2 weeks.