Serves 4
Champagne
Ice cubes
1 cup gin
1/2 cup fresh lemon juice
2 1/2 tablespoons superfine sugar
4 lemon peel strips, each about 1/4 inch wide and 3-4 inches long
Chill the Champagne and 4 Champagne flutes or stemmed glasses. Fill a tall cocktail shaker half full with ice. Add the gin, lemon juice, and sugar. Cover with the lid and shake vigorously for 10 seconds. Strain into the chilled glasses. Top with a splash of Champagne. Float a lemon strip on top of each drink and serve at once.
“Williams-Sonoma Holiday Entertaining,” edited by Chuck Williams (Oxmoor House, 2007, 288 pp, $34.95)
