FRENCH 75

2 ounces gin

1 ounce fresh lemon juice

1/2 ounce simple syrup

3 to 4 dashes orange bitters

2 ounces chilled sparkling rosé

Quarter-size round of orange peel

Pour the gin, lemon juice, syrup and bitters into a cocktail shaker. Shake briefly, about 10 seconds; strain into a chilled coupe glass. Top with the sparkling rosé. Rub the orange peel around the rim of the glass while squeezing a bit; squeeze peel over the top of the drink and drop in.

Makes 1 cocktail.

Peter Vestinos of Sepia is trying to put the spark back into this classic cocktail. He uses a French sparkling rosé, a Cerdon du Bugey, and balances its sweetness with a more sour base. He uses Hendrick’s gin, saying it is “a gin most non-gin drinkers have come to accept.” A coupe is a wide saucer-like glass popularly used for Champagne before the flute glass came into vogue. (See the tips sidebar for directions on making a simple syrup.)