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 recipe for French 75 that calls for gin, lemon juice, and simple syrup topped with bubbly.
Inspiration for this Empress gin cocktail recipe
Tips and tricks for this recipe
About Empress 1908 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 will change colors when you vary the pH.
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 turns it pink because lemon juice has a very low pH (2.0) due to the citric acid.
You can make your own purple gin by infusing gin with butterfly pea flowers or adding the 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.
FAQs about this rose syrup Empress French 75
Go ahead and shake and dance to whatever song you like. But there a few things you shouldn’t do.
You could sub rose syrup for other simple syrups in most other cocktails. Rose milk, simply rose-flavored milk, is another common use for rose syrup. Use it in a rose buttercream. Or maybe some strawberry-rose jam.
Open sparkling wine will lose carbonation over time. So it’s best enjoyed immediately, but it will keep some carbonation over a few days.
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.
Rose Syrup French 75
- 1 Cocktail shaker
- 1 ounce Empress 1908 gin or other floral gin
- 0.5 ounce lemon juice
- 0.5 ounce rose syrup
- 4 ounces sparkling wine
- lemon twist
- Fill a cocktail shaker with ice and add the gin, lemon juice, and rose syrup.1 ounce Empress 1908 gin or other floral gin, 0.5 ounce lemon juice, 0.5 ounce rose syrup
- Shake and strain into a champagne flute.
- Top with the sparkling wine, and garnish with the lemon twist.4 ounces sparkling wine, lemon twist
If you make this rose syrup Empress French 75, please leave a comment or rating here.
Join the #52weeksofcocktails challenge.
I’ve started a new Facebook group for home cooks, bakers, and cocktail makers. Please join the conversation!
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
Next week: Fairy tale or novel