The KOKET Koktail: Hibiscus Lime French 75

3 glasses of rhubarb sparkling mocktail or wine on grey table with dark shadows

A variation on the Basic French 75, which makes use of gin, lemon juice, easy syrup, and Champagne, the KOKET Koktail was designed by mixologist Ana Pinto utilizing lime and easy syrup infused with dried hibiscus flowers to offer the cocktail a pinkish hue and floral notes.

The KOKET Koktail: Hibiscus Lime French 75

1 Oz of Dorthy Parker Gin (or your favourite model)

1 Oz of freshly squeezed lime juice (about 1 complete lime)

2 dashes of hibiscus easy syrup (1/2 teaspoon)

2 Oz of La Marca Prosecco (or your favourite)

Fill a cocktail shaker with ice and add the gin, lime juice, and syrup. Shake and pressure into a calming champagne flute and prime off with Prosecco. Garnish with a lime twist.


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koket koktail rita cocktail table

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