Rose Syrup French 75: an Empress Gin Cocktail

This rose syrup French 75 is a festive variation of a classic cocktail made with Empress gin for color and rose syrup for floral flavor. It’s a variation on the classic French 75 recipe that includes gin, lemon juice, and simple syrup topped with bubbly.

The classic French 75 is made with Champagne, a sparkling wine from a specific region in France. But you should feel free to substitute any dry sparkling wine.

Enjoy this rose syrup French 75 during the holidays or any time that calls for celebration. The French 75 is also a great cocktail to pair with spicy foods.

Backstory

I bought a bottle of rose syrup in order to make burfi for the reddit 52 weeks of baking challenge (Week 44: Diwali). But I could see a cocktail in that rose syrup’s future.

Tips and tricks

About Empress 1908 gin

This rose syrup French 75 is made with Empress gin. Empress 1908 gin is a botanical gin from Victoria Distillers in British Columbia, Canada. It gets its color from butterfly pea flowers.

Empress gin changes color because butterfly pea flowers have anthocyanins, just like red cabbage. And anthocyanins change colors when you vary the pH.

If you remember high school chemistry, at higher pH (i.e. more basic), these compounds produce a blue or purple color. At a lower pH (i.e. more acidic) they are more red. So adding lemon juice to Empress 1908 gin turns it pink because lemon juice has a very low pH (2.0) due to the citric acid.

You can turn any gin purple by infusing it with butterfly pea flowers or adding butterfly pea flower powder.

About simple syrups

Simple syrups are really easy to make and let you vary your cocktails in an infinite number of ways. Start with equal amounts of sugar and water and then pick your flavor!

I bought this 1883 Routin rose syrup. But it also possible to make your own rose syrup from dried rose petals. Like all simple syrups, it will keep in the refrigerator for a few weeks.

How to open sparkling wine

Whether your bubbly is an expensive French Champagne, an Italian prosecco, or an everyday brut, everyone should know how to open sparkling wine without making a mess.

Step 1: find a place to open your bubbly that isn’t going to take out an eye or break some glass if the cork escapes you.
Step 2: remove the foil wrapping around the cork and wire cage.
Step 3: put your hand on top of the bottle and carefully untwist and remove the wire cage.
Step 4: now put your hand on the cork and hold it firmly. Slowly and gently rotate the bottle until the cork quietly pops out.

Variations and substitutions

• Sub in any simple syrup to vary the flavor of your French 75.
• Increase the rose syrup to a full ounce for greater floral flavor.
• Sub elderflower liqueur or another liqueur in place of the simple syrup.
• Sub a dry gin in place of the Empress.

FAQs

Related recipes

Check out other uglyducklingbakery adult beverages like the gin espresso martini, cherry bakewell cocktail, or this cranberry Negroni.

If you’re looking for other Empress gin cocktails, here’s the Lady Bridgerton, which is made with Earl Grey tea and Empress 1908 gin. Or try another twist on a classic with this lavender gimlet Empress gin cocktail.

What’s next?

If you make this rose syrup Empress French 75, please leave a comment and rating here.

I’ve started a new Facebook group for home cooks, bakers, and cocktail makers. Please join the conversation!

Previous challenges:
Week 1: New Year new recipe – blueberry galette
Week 2: seasonal – Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
Week 4: Australia – sausage rolls
Week 5: bite sized – cookies
Week 6: Chinese New Year – mushroom bao
Week 7: new tool – baguette baker
Week 8: chocolate – chocolate peanut butter bonbons
Week 9: timed bake – under 1 hour! chocolate chip scones
Week 10: allergy/diet restriction – macarons
Week 11: quick breads – kale and cheese quick bread
Week 12: signature bake – purple cow bread
Week 13: enriched breads (kale and cheese babka fail)
Week 14: childhood favorite –fudgy triple layer chocolate cake with chocolate ganache frosting
Week 15: decorating challenge – purple velvet cake
Week 16: crispy crunchy – bacon cheddar popcorn
Week 17: p52 of a favorite cookbook, or your favorite blog – chocolate peanut butter drip cake
Week 18: pâte à choux – bacon cheese puffs
Week 19: veggies turned sweet – red velvet beet waffles
Week 20: plating – chocolate chip cookie (butter challenge)
Week 21: Birthday Party! – chocolate orange cake
Weed 22: Scandinavian – Swedish apple cake (plus a bonus sourdough discard apple cake)
Week 23: Layers – Pecan apple oat bars (post is pending)
Week 24: Tarts – rainbow fruit tart
Week 25: Bagels and donuts – maple donut cake
Week 26: Surprise inside – surprise heart yeast bread (pending)
Week 27: Local favorite – Rainier cherry crisp
Week 28: Seasonal ingredients – blackberry lemon bread
Week 29: French dessert – peanut butter banana clafoutis (a classic with non-classic flavors!)
Week 30: Savory baking – pizza
Week 31: Unusual ingredient – juniper lime drizzle cake
Week 32: Gelatin (homemade marshmallows) and 33: Picnic – peanut butter Rice Krispie treats
Week 34: Brunch – spinach and feta muffins
Week 35: Laminated dough – puff pastry cinnamon twists
Week 36: Friendship challenge – chocolate chip marshmallow cookie bars
Week 37: Sweet and salty – salted caramel chip chocolate cookies
Week 38: Decoration challenge – royal icing
Week 39: Buns and biscuits – challah buns
Week 40: West Indies – mini banana muffins with coconut
Week 41: Pantry challenge – chocolate chip pound cake
Week 42: Celebrity or tread – ube crinkle cookies
Week 43: No oven – salted caramel pudding

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