French 56½ Cocktail - Cook's Science

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simple syrup: To make a batch of simple syrup, mix 180 g (¾ cup) sugar, 170 g (¾ cup) water, and 5 g (1 teaspoon) vodka (optional) and let sit at room temperature, stirring occasionally, until dissolved. There’s no need to heat the water unless you’re in a hurry. The vodka improves the syrup’s shelf life. Simple syrup can be refrigerated for several months.

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tartaric acid: Tartaric acid is the primary acid found in grapes and grape products such as wine. You can purchase it in powdered form from wine-making suppliers or by clicking here.

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lactic acid: Some wines undergo a process called malolactic fermentation, in which malic acid, which can be harsh-tasting, is converted to mellower lactic acid (the primary acid in dairy products). Thus, a blend of tartaric and lactic acids can emulate the acidity of such wines. You can purchase powdered lactic acid from homebrew suppliers or by clicking here.

1¾ fluid ounces (3½ tablespoons) gin

½ fluid ounce (1 tablespoon) simple syrup

2 teaspoons lemon juice

¼ teaspoon tartaric acid

½ teaspoon lactic acid

1 cup ice cubes

1 fluid ounce (2 tablespoons) plus 1 fluid ounce (2 tablespoons) soda water, divided

2 fresh mint leaves (optional)

Hide Annotation

simple syrup: To make a batch of simple syrup, mix 180 g (¾ cup) sugar, 170 g (¾ cup) water, and 5 g (1 teaspoon) vodka (optional) and let sit at room temperature, stirring occasionally, until dissolved. There’s no need to heat the water unless you’re in a hurry. The vodka improves the syrup’s shelf life. Simple syrup can be refrigerated for several months.

Hide Annotation

tartaric acid: Tartaric acid is the primary acid found in grapes and grape products such as wine. You can purchase it in powdered form from wine-making suppliers or by clicking here.

Hide Annotation

lactic acid: Some wines undergo a process called malolactic fermentation, in which malic acid, which can be harsh-tasting, is converted to mellower lactic acid (the primary acid in dairy products). Thus, a blend of tartaric and lactic acids can emulate the acidity of such wines. You can purchase powdered lactic acid from homebrew suppliers or by clicking here.

- 45 g gin
- 20 g simple syrup
- 10 g lemon juice
- 1.25 g tartaric acid
Stir gin, simple syrup, lemon juice, and tartaric acid in cocktail shaker until tartaric acid is thoroughly dissolved.
- 1.5 g lactic acid
Add lactic acid and stir until thoroughly dissolved, about 1 minute.
- 160 g ice cubes
Add ice to shaker, close, and shake for 30 seconds.
- 30 g plus 30 g soda water, divided
- 4 g fresh mint (2 leaves) (optional)
Strain evenly into 2 champagne flutes. Add 30 grams soda water to each glass and stir gently to combine. Optionally, garnish each cocktail with 1 mint leaf.

- 1¾ fluid ounces (3½ tablespoons) gin
- ½ fluid ounce (1 tablespoon) simple syrup
- 2 teaspoons lemon juice
- ¼ teaspoon tartaric acid
Stir gin, simple syrup, lemon juice, and tartaric acid in cocktail shaker until tartaric acid is thoroughly dissolved.
- ½ teaspoon lactic acid
Add lactic acid and stir until thoroughly dissolved, about 1 minute.
- 1 cup ice cubes
Add ice to shaker, close, and shake for 30 seconds.
- 1 fluid ounce (2 tablespoons) plus 1 fluid ounce (2 tablespoons) soda water, divided
- 2 fresh mint leaves (optional)
Strain evenly into 2 champagne flutes. Add 1 fluid ounce (2 tablespoons) soda water to each glass and stir gently to combine. Optionally, garnish each cocktail with 1 mint leaf.