Courtesy Norton Christopher, bar manager, Sac-a-Lait, New Orleans
New Orleans restaurant Sac-a-Lait gives the classic French 75 cocktail the same hyper-regional treatment the rest of the menu receives. Bar Manager Norton Christopher, who grew up on a 32-acre farm in northwest Louisiana, uses produce grown in the venue’s on-site garden to bring fresh flavor to the mix. That means the drink can vary depending on what’s in peak season—it may be juicy watermelon one week, abundant fresh blueberries the next. He also emphasizes local products, such as Euphrosine Gin #9 and El Guapo Bitters, both made in New Orleans.
To stay true to the spirit of this cocktail, consider adjusting this template to fit what’s grown or made in your area.
- 2 ounces gin, preferably Euphrosine Gin #9
- ¾ ounces Blueberry Syrup (recipe below)
- ¾ ounces lemon juice
- 3 dashes El Guapo Summer Berry Bitters or Peychaud’s Bitters
- Cava, to top
- Lemon twist, for garnish
In cocktail shaker, combine first 4 ingredients with ice. Shake well, then strain into flute. Top with Cava. Garnish with lemon twist.
- 1 cup blueberries
- 1 cup sugar
- ½ cup water
Place ingredients in pot with water and cook on medium-low heat, stirring until sugar dissolves. Reduce heat to low, and simmer until syrupy, about 15 minutes. Let mixture cool, then purée and strain. If mixture becomes too thick to pour, thin with basic simple syrup (equal parts sugar and water).