Recipe courtesy of Mamrie Hart
French Kiss 75
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- Level: Easy
- Total: 4 hr 30 min (includes steeping and cooling times)
- Active: 20 min
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1956
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 204 g
- Dietary Fiber
- 0 g
- Sugar
- 202 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 13 mg
- Level: Easy
- Total: 4 hr 30 min (includes steeping and cooling times)
- Active: 20 min
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1956
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 204 g
- Dietary Fiber
- 0 g
- Sugar
- 202 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 13 mg
Ingredients
Rim:
Cocktail:
Passion Tea-Infused Gin:
Simple Syrup:
Directions
- For the rim: Put the popping candy in a shallow dish. Rub the lemon wedge around the rim of a coupe glass, then roll the rim in the popping candy.
- For the cocktail: Put the Passion Tea-Infused Gin, Simple Syrup and lemon juice in a cocktail shaker with ice. Shake vigorously, then strain into the rimmed glass. Top off with champagne.
Passion Tea-Infused Gin:
Yield:
2 cups
- Put the tea bags in a 16-ounce mason jar, then fill with the gin. Leave at room temperature, giving it a little swirl every half hour, for 3 to 4 hours. Remove the bags.
Simple Syrup:
Yield:
1 1/2 cups
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
Cook’s Note
Inactive Prep Time: 3 hours
