Premier Cru French 75


  • 35 ml
    Bombay Sapphire Premier Cru Murcian Lemon
  • 75 ml
    Brut Champagne
  • 15 ml
    freshly squeezed lemon juice
  • 1 ½ tsp
    white sugar
  • Garnish
  • 1
    Lemon peel twist


  • Add fresh lemon and sugar to a shaker and stir to dissolve.
  • Add Bombay Sapphire Premier Cru and fill with cubed ice
  • Shake well and then strain into your champagne flute
  • Top with chilled Brut Champagne
  • Stir slowly and garnish with a lemon peel twist

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