Author and Educator
What could be more fun, indulgent, and celebratory than a festive Champagne cocktail? Based on a Tom Collins, this recipe was originally published in James Beard's first book.
- 1 tablespoon sugar syrup or superfine sugar
- Juice of 1 lemon or 1 1/2 limes
- 4 ounces gin
- 2 ounces Champagne
Combine sugar syrup, juice, and gin in a cocktail shaker. Shake well. Pour into a 12-ounce glass with plenty of ice. Top with Champagne.