I was recently made privy to the fact that when you substitute champagne for soda water in a Gin Fizz, it becomes a Diamond Fizz. This pleases me very much. After all, not only are champagne cocktails typically super easy to make, but they are always glamorous and totally worthy of a Gatsby party (especially when served in a coupe glass). I made this version with rosemary for out of town guests once and it was a huge hit. It’s crisp, flavorful, not too sweet, and hard hitting if you’re not careful.
To make the rosemary simple syrup, boil 1 cup of water with one cup of sugar and add some rosemary sprigs. Refrigerate for as long as you can before giving up. In a coupe champagne glass (or whatever), put a lemon slice and a rosemary sprig. In a cocktail shaker, combine 1/2 oz of fresh squeezed lemon juice (about half of a lemon), 1/2 oz of rosemary simple syrup, 1 oz of gin, and ice (and guys, this is easily modifiable – do more simple syrup if you like it sweet, more lemon if you like it tart, less gin if you are trying to keep your cool, more if you are looking to embarrass yourself). Shake it up real good and strain into the glass. Fill the rest of the glass with champagne. This cocktail can easily be made in bulk for a party. Do a cup of gin, 1/2 cup of simple syrup, 1/2 cup of lemon juice, and a bottle of champagne. If you like it sweeter, do a whole cup of the rosemary simple syrup.
Here’s a tip: If you’re just making single servings, I recommend the canned Sofia champagnes. That way you don’t have to worry about any extra bubbly going flat in a big bottle.
Recipe adapted from A Cup of Jo