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French 35

Twist on spritz by Mirko Turconi

by Maurizio Maerstrelli
273 views French 35 by Mirko Turkoni

His “twist on spritz”, French 35, is a mash-up between spritz and French 75. Aperol and Campari are reduced by heat to concentrate and mix the flavors, making alcohol evaporate. Champagne also is reduced to syrup. Ice is bergamot flavored.

Mirko Turconi, born in 1976, has twenty years of experience as a barman. His professional career includes working in famous cocktail bars as Mag Cafè, Backdoor43 and the Milanese speakeasy 1930. All are located in Milano. Best Italian bartender at Diageo World Class 2017, he was the bar manager at Piano 35 in Turin for three years, till 2019. Since then he has worked as a consultant and a trainer has co-written “On the rocks”, a book on the most important ingredient in mixology… ice. Brand Ambassador of Fine Spirits Italia.

Aperol/Campari reduction

To reduce the spirits (Aperol/Campari Reduction) we follow the recipe:

Three parts (3 litres) of Aperol and one part of Campari. Boil till the volume has reduced by 2/3. Cool and bottle.

Champagne syrup

Degas the Champagne, warm it up (no more than 50 °C). For 100 grams of Champagne add 165 grams of sugar. Melt it, cool it and bottle it.

French 35

Serves: 1 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating 4.7/5
( 3 voted )

INGREDIENTS

  • 40ml Gin
  • 20ml Aperol/Campari reduction
  • 20ml Biancosarti
  • 15ml Champagne syrup
  • 10ml Raspberry liquor
  • 40ml Soda water
  • Bergamot flavored ice

INSTRUCTIONS

Tools & Method

Tools: Bar spoon
Method: Stir
Glass: Old Fashioned
Garnish: Laurel leaves

Shake all the ingredients, except soda, with ice. Serve in an old fashioned glass and add soda water. Garnish with two leaves of laurel.

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