Serves 1. Recipe is reprinted with permission from “Gin: The Manual” by Dave Broom (Mitchell Beazley, October 2015). Although in New Orleans this is made with Cognac — appropriately enough as it’s named after a French field gun — this has always been a gin drink.
60 milliliters (2 fluid ounces) gin
30 milliliters (1 fluid ounce) fresh lemon juice
10 milliliters (½ fluid ounce) or 2 teaspoons simple syrup or gomme
Champagne, to top up
1. Shake the gin, lemon juice and simple syrup with ice and pour into a chilled Collins glass. Top up with Champagne.
2. To make simple syrup: Gently heat equal quantities of white sugar and water until the sugar has completely dissolved. You can flavor the syrup by adding mint leaves, citrus peel, and so on. Alternately, just buy a bottle of gomme.