Lunds & Byerlys

French 7Tea5

Legend has it that the original Soixante-Quinze, or French 75, was created during World War I by a Parisian bartender. It included gin, lemon, grenadine, applejack brandy and water. Since its inception, this fancy-looking yet easy-to-make drink has gone through several evolutions, eventually adopting the signature splash of Champagne that we know and love today in place of the water. Join us as we give this classic cocktail yet another tasty twist: tea.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

French 7Tea5

Prep Time40 Minutes

Servings1

Cook Time5 Minutes

Ingredients

FOR THE TEA SIMPLE SYRUP: 1 cup water

1 cup granulated sugar

3 The Republic of Tea® Blackberry Sage Black Tea bags

TO MIX THE COCKTAIL: 1 tea bag

1 teaspoon granulated sugar

1 ounce gin

½ ounce tea simple syrup, plus more for brushing

¼ ounce freshly squeezed lemon juice

¼ ounce Chambord

4 ounces Champagne

Orange twist, for garnish

Directions

1.

To make the tea simple syrup: In a small saucepan, combine the water and sugar. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves, about 3 minutes. Remove the pot from the heat and add the tea bags. Let steep for 10 minutes then remove the tea bags, squeezing out any liquid.
2.

Let the tea syrup cool for 30 minutes before using. Note: Leftover simple syrup can be stored in an airtight container in the refrigerator for up to three weeks.
3.

To make one cocktail: Cut open the tea bag and, on a large plate, mix the dried tea leaves with the sugar.
4.

Using a pastry brush, brush a strip of the tea syrup on the outside of a Champagne flute. Gently roll the Champagne flute in the tea-sugar to coat the side. Place the Champagne flute in the freezer to chill for 10 minutes.
5.

Fill a cocktail shaker halfway with ice. Add the gin, tea syrup, lemon juice and Chambord. Shake for 20 seconds or until the cocktail shaker is frosty.
6.

Strain into the prepared flute and top with the Champagne. Garnish with an orange twist and enjoy.

40 minutes

Prep Time

5 minutes

Cook Time

Servings

Shop Ingredients

Makes 1 servings

FOR THE TEA SIMPLE SYRUP: 1 cup water

Water Joe Premium Caffeinated Water, 12 Each

Deal

Add Water Joe Premium Caffeinated Water to Favorites.Add Water Joe Premium Caffeinated Water to Favorites.

$8.29 was $8.99$0.69 each

1 cup granulated sugar

Crystal Granulated Sugar, 4 Pound

Add Crystal Granulated Sugar to Favorites.Add Crystal Granulated Sugar to Favorites.

$4.29$1.07/lb

3 The Republic of Tea® Blackberry Sage Black Tea bags

The Republic of Tea Blackberry Sage Black Tea, 50 Each

Add The Republic of Tea Blackberry Sage Black Tea to Favorites.Add The Republic of Tea Blackberry Sage Black Tea to Favorites.

$11.39$0.23 each

TO MIX THE COCKTAIL: 1 tea bag

The Republic of Tea Blackberry Sage Black Tea, 50 Each

Add The Republic of Tea Blackberry Sage Black Tea to Favorites.Add The Republic of Tea Blackberry Sage Black Tea to Favorites.

$11.39$0.23 each

1 teaspoon granulated sugar

Crystal Granulated Sugar, 4 Pound

Add Crystal Granulated Sugar to Favorites.Add Crystal Granulated Sugar to Favorites.

$4.29$1.07/lb

1 ounce gin

Age restricted item

Hendrick's Gin, 750 Millilitre

Deal

Add Hendrick's Gin to Favorites.Add Hendrick's Gin to Favorites.

$31.99 was $33.99$0.04/ml

½ ounce tea simple syrup, plus more for brushing

Not Available

¼ ounce freshly squeezed lemon juice

Fancy Large Lemons, 0.5 Pound

Add Fancy Large Lemons to Favorites.Add Fancy Large Lemons to Favorites.

$1.50 avg/ea$2.99/lb

¼ ounce Chambord

Age restricted item

Chambord Black Raspberry Liqueur, 750 Millilitre

Add Chambord Black Raspberry Liqueur to Favorites.Add Chambord Black Raspberry Liqueur to Favorites.

$31.99$0.04/ml

4 ounces Champagne

Age restricted item

Cook's Brut California Champagne Sparkling Wine, 750 Millilitre

Add Cook's Brut California Champagne Sparkling Wine to Favorites.Add Cook's Brut California Champagne Sparkling Wine to Favorites.

$9.99$0.01/ml

Orange twist, for garnish

Heirloom Navel Oranges, 0.63 Pound

Huge Deal

Add Heirloom Navel Oranges to Favorites.Add Heirloom Navel Oranges to Favorites.

$1.25 avg/ea was $1.88 avg/ea$1.99/lb

Directions

1.

To make the tea simple syrup: In a small saucepan, combine the water and sugar. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves, about 3 minutes. Remove the pot from the heat and add the tea bags. Let steep for 10 minutes then remove the tea bags, squeezing out any liquid.
2.

Let the tea syrup cool for 30 minutes before using. Note: Leftover simple syrup can be stored in an airtight container in the refrigerator for up to three weeks.
3.

To make one cocktail: Cut open the tea bag and, on a large plate, mix the dried tea leaves with the sugar.
4.

Using a pastry brush, brush a strip of the tea syrup on the outside of a Champagne flute. Gently roll the Champagne flute in the tea-sugar to coat the side. Place the Champagne flute in the freezer to chill for 10 minutes.
5.

Fill a cocktail shaker halfway with ice. Add the gin, tea syrup, lemon juice and Chambord. Shake for 20 seconds or until the cocktail shaker is frosty.
6.

Strain into the prepared flute and top with the Champagne. Garnish with an orange twist and enjoy.