French 7Tea5

By Lunds & Byerlys

December 18, 2023

Legend has it that the original Soixante-Quinze, or French 75, was created during World War I by a Parisian bartender. It included gin, lemon, grenadine, applejack brandy and water. Since its inception, this fancy-looking yet easy-to-make drink has gone through several evolutions, eventually adopting the signature splash of Champagne that we know and love today in place of the water. Join us as we give this classic cocktail yet another tasty twist: tea.


Craftily named French 7Tea5, our recipe centers around Blackberry Sage Black Tea from The Republic of Tea® and includes simple syrup, gin, lemon juice and, of course, Champagne. We also add a splash of Chambord, for that beautiful berry color, then garnish with tea leaves and a refreshing twist of orange. Is it sweet? Yes, but not too sweet. We like to call it a nice sipper with a playful bite. The fruity notes of the Chambord play well with the tea simple syrup, while the bit of citrus helps balance the saccharine flavor.


Maybe what we love most about this drink is how well it fits into pretty much any daypart. It’s elegant, bubbly and jazzy with a Great Gatsby vibe, yet made with just a few ingredients so it can easily come together for a boozy brunch or an elevated afternoon gathering. From a tux and a little black dress to jeans and a T-shirt, it’s an outfit accessory that’s fit to drink and, in our humble opinion, a cocktail tour de force.

SERVINGS

1

PREP TIME

10 min

+ 30 min rest time

COOK TIME

5 min

Ingredients

  • 1
    The Republic of Tea® Blackberry Sage Black Tea bag
  • 1
    teaspoon granulated sugar
  • 1
    ounce gin
  • ½
    ounce tea simple syrup, plus more for brushing
  • ¼
    ounce freshly squeezed lemon juice
  • ¼
    ounce Chambord
  • 4
    ounces Champagne
  • Orange twist, for garnish

For the tea simple syrup:

  • 1
    cup water
  • 1
    cup granulated sugar
  • 3
    The Republic of Tea® Blackberry Sage Black Tea bags

Directions

  1. 1

    To make the tea simple syrup: In a small saucepan, combine the water and sugar. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves, about 3 minutes. Remove the pot from the heat and add the tea bags. Let steep for 10 minutes then remove the tea bags, squeezing out any liquid.

  2. 2

    Let the tea syrup cool for 30 minutes before using. Note: Leftover simple syrup can be stored in an airtight container in the refrigerator for up to three weeks.

  3. 3

    To make one cocktail: Cut open the tea bag and, on a large plate, mix the dried tea leaves with the sugar.

  4. 4

    Using a pastry brush, brush a strip of the tea syrup on the outside of a Champagne flute. Gently roll the Champagne flute in the tea-sugar to coat the side. Place the Champagne flute in the freezer to chill for 10 minutes.

  5. 5

    Fill a cocktail shaker halfway with ice. Add the gin, tea syrup, lemon juice and Chambord. Shake for 20 seconds or until the cocktail shaker is frosty.

  6. 6

    Strain into the prepared flute and top with the Champagne. Garnish with an orange twist and enjoy.

Recipe source: Ingredient

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