Mirabelle
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Washington, D.C. French restaurant Mirabelle‘s take on the classic French 75 uses a namesake brandy from France, made from delicate mirabelle plums, as well as locally made vodka. “The fresh lemon juice adds brightness and acidity, while the simple syrup rounds out the drink, without making it cloying,” says Zach Faden of his cocktail. “The Mirabelle brut rosé provides refreshing levity and effervescence.”
Add the brandy, vodka, juice and syrup to a shaker with ice and shake until chilled.
Strain into a chilled flute, and top with the chilled sparkling wine.
Garnish with a lemon peel.
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