Happy Friday! This week was certainly different for me. It was the first week back at work after having 20 weeks of paternity leave. It’s been an adjustment for sure, but the fact I had that much time is almost unheard of, so I made sure to take advantage of the time that I had. That being said, settling back into a work routine has left me wanting a tasty beverage, and this week I’ve got a spin on a French 75, called the French 95. This prohibition era cocktail swaps the gin for bourbon, or in my case, rye. I’m intrigued because I like French 75s and want to see how adding whiskey in changes this.

2 oz. Bourbon (or rye)
.75 oz. Lemon Juice
.5 oz. Simple Syrup
Dry Champagne

Combine Bourbon, Lemon Juice, and Simple Syrup in a shaker filled with ice and shake. Using a Hawthorne strainer, strain into Champagne Glass. Top with Dry Champagne.

I know, not the best choice for champagne, but I had it on hand, and to be honest, I’m not going to do much better than a mid tier champagne in a drink like this anyway, even for a French 75, I’m not making that with a Dom Perignon or a Veuve Clicquot. Anyway, there is a very muted rye scent up top. I like how it is still able to cut through the lemon and the champagne. There is a touch of lemon that fights its way through and makes itself known on the nose. It’s a pleasant start to this drink.

Right off the bat I’m glad I used rye. I fear bourbon would be a bit too sweet, and potentially get lost behind the simple syrup sweetness and the lemon juice, despite the two ounce base. Even the extra oomph the rye has behind it, it gets buried beneath the sweet and sour combination going on with the other ingredients. The dry champagne provides a little respite as well as some bubbles, but the standouts are the lemon and simple.

Despite the overpowering flavors they provide, this does work. The rye adds a nice depth underneath that does eventually even out the flavor profile. It also compliments the champagne very well. I didn’t know what to expect from a whiskey and champagne combination, but I’m pleased to report it works out.

It really kind of seems like a tale of two drinks at work here. Dominating sweet and sour front, that gives way to dry and rye towards the end. There is no flavor that hangs around on the palate once you’re done with the sip which I think is a pro here. Any flavor hanging around would get old rather quickly. Would I have this again? Sure. I enjoyed it. But I think I prefer a regular French 75. There’s something about how gin fits in with these flavors that I think is better.

(Banner image courtesy Matthew Tetrault Photography)