French 75 with Dehydrated Lemon Garnish

Chill your glass before you start — a coupe that has been in the freezer for five minutes makes a noticeably better French 75. Shake the gin, lemon, and syrup with ice for a full 10 seconds; the drink should be very cold before you add the champagne. Strain carefully into the chilled coupe, then pour the champagne slowly down the inside edge of the glass. This preserves the bubbles and keeps the effervescence alive in the glass rather than releasing it on the way in. The garnish comes last: perch a Citrus House Dehydrated Lemon slice on the rim of the glass. The traditional finish is a twisted lemon peel, which requires a peeler, a good technique, and practice to get right. A dehydrated lemon slice requires nothing — it sits on the rim with exactly the right visual weight for this drink, catches the champagne bubbles as they rise, and stays perfect from the first sip to the last. For a celebration or a batch serve, this garnish lets you prepare 20 drinks in the time it would take to cut peels for four.