Eric Appelby, the head bartender at San Francisco restaurant-bar Tres (formerly Tres Agaves), believes tequila is the liquor of choice, and he’s always looking for a way to slip it into a drink. Here, he’s altered the classic French 75 by replacing the gin with tequila—some would call that blasphemous, but we just consider it tasty and far less fussy.
Agave nectar is available at well-stocked grocery stores. It’s also known as agave syrup. If you can’t find agave nectar, just substitute Rich Simple Syrup or a few teaspoons of granulated sugar.
This recipe was featured as part of both our Bring Happy Hour Home story and our Cinco de Mayo cocktail menu.
- 1 ounce blanco tequila
- 1/2 ounce fresh-squeezed lime juice
- 1/2 ounce agave nectar or Rich Simple Syrup
- 4 ounces blanc de blancs champagne or sparkling wine
- Lime twist, for garnish (optional)
1Combine tequila, lime juice, and agave nectar in a cocktail shaker filled with ice. Shake vigorously until chilled, then strain into a champagne flute.
2Top with champagne and garnish with a lime twist (if using).
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