I’ll never forget the first time I sipped an Empress 75 at my friend Sarah’s garden party last summer. She floated out from her kitchen carrying a silver tray full of drinks that looked almost too pretty to touch – each glass sparkling with sapphire and violet hues that shifted in the sunlight. I took one, snapped a quick photo (couldn’t help myself), and after the first tart, floral sip, knew I’d found my new favorite cocktail.
If you’ve never tried an Empress 75 before, here’s the deal: it’s a show-stopping riff on the classic French 75, made just a bit more whimsical. Instead of regular gin, you use Empress 1908, an indigo gin infused with butterfly pea blossom that actually changes color when citrus hits it. There’s this moment, right after you pour in the lemon, where the cocktail comes alive – streaks of magenta swirling through blue. It’s half mad-scientist, half celebratory toast.
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After that party, I went on a mission to perfect my own recipe. Some experiments were hits, some less so (note: maple syrup is not a worthy replacement for simple syrup unless you want a pancake-flavored cocktail). But after many Saturday afternoons and a lot of taste-testing with friends, here’s the version that stuck:
Ingredients
- 1 ounce Empress 1908 Gin
- 1/2 ounce fresh-squeezed lemon juice (trust me, it’s worth it to squeeze your own)
- 1/2 ounce simple syrup
- 2 ounces chilled Prosecco or Champagne (I usually lean on Prosecco; it’s easier to find and a bit less of a splurge)
- Lemon twist, for garnish
You’ll also want a cocktail shaker, a strainer, and either a champagne flute or a coupe glass (go with whatever feels festive to you).
How to Make It
- Fill your shaker with ice, then add the gin, lemon juice, and simple syrup.
- Shake well – about 15 seconds, until everything’s nice and cold.
- Strain into your chilled glass (I keep my glasses in the freezer for max refreshment).
- Slowly pour in the sparkling wine. If it fizzes up too much, pause for a second.
- Give it a gentle stir to combine. Add a lemon twist on top, maybe rubbing it along the rim of the glass for extra aroma.
Here’s the best part: as soon as the lemon juice and gin meet, the drink transforms from deep indigo to shades of pink and lavender right before your eyes. Every time I make one, my guests are mesmerized.
If you want to experiment, you’ve got options. The cocktail is inherently flexible: swap in lime juice for a different citrus note, muddle a few raspberries in the shaker before adding ice, or, if you’re feeling wild, top with sparkling rosé instead of Prosecco.
For anyone skipping alcohol, a surprisingly good version can be made by brewing butterfly pea flower tea (you can find it online or in specialty shops) and mixing it with lemon, simple syrup, and sparkling water.
I love pairing Empress 75s with small bites – goat cheese crostini, citrusy shrimp, or even sushi. The floral, effervescent character is a perfect match for light, fresh flavors.
But most of all, I love serving this drink because it feels celebratory, even on a random Friday night. There’s magic in that moment when the colors swirl and everyone leans in to see. It’s an easy kind of magic to share. Cheers!
