French 75 with Peach Jam

Replace the sugar in a French 75 with whatever flavor jam you have on hand.

Like many people right now, we’re trying to limit our trips to the market, and for two people who crave variety, finding new ways to mix things up has proven to be a fun challenge.

The French 75 – a cocktail traditionally made with gin, Champagne, lemon juice and sugar – reminds Rebecca of time she spent in Paris, and we decided to experiment with using jam in it instead of sugar. With a bottle of bubbly Captivation from Fence Stile Vineyards & Winery at home, we contacted Pete Dulin, general manager and culinary director of Fence Stile and regular Feast contributor, to ask what flavor he thought would pair well with it. He suggested peach, but you can experiment with whatever flavor jam you have in your cupboard. However, if you decide to use a jam with seeds or chunks, you’ll want to strain the cocktail before serving.

French 75 with Peach Jam

This recipe is all about balance. First, taste the sparkling wine or Champagne you plan to use, and then taste the jam. Consider the quality of the former – if you’re using a high-quality sparkling wine with a lot of complexity such as the aforementioned Captivation, you can probably get away with using less jam. On the other hand, a cheaper bottle with a lot of bite is a perfect candidate for a sweeter cocktail with strong jam notes.

Remember: Jams are meant to be shaken, not stirred. Trying to stir here will likely result in a clumpy cocktail, with some sips being too sweet and others not sweet enough.

Serves | 1 |

  • 1 oz gin
  • 1 tsp to 1 Tbsp peach jam
  • ¼ to ½ oz lemon juice
  • 2 oz sparkling wine or Champagne
  • lemon twist, for garnish

| Preparation | Combine gin, peach jam and lemon juice in a shaker tin with ice; shake vigorously until jam has dissolved completely. Pour mixture into a Champagne flute and top with sparkling wine or Champagne. Garnish with lemon twist and à votre santé!

Pilsen Photo Co-op is a photo, video, styling and writing collaboration between Caleb Condit and Rebecca Norden. Their work has appeared on websites for Nordstrom, Tasting Table, Refinery29, HuntStand Media and Vice.

More Cocktail Recipes articles.