Maxime's Cocktail Recipe
Champagne Flute for the glassware
6 drops of cascade celery bitters
0.75 oz of Yuzu Juice
0.25 oz of Chicha Morada Syrup (
2 bags (800g) Mais Morada
1kg frozen apple
1kg frozen pineapple
20g cinnamon sticks
3 star anise pods
Toast/carmelize all of the above in a large pot for 5-10 minutes then add 6l of water and bring to a boil.
Remove from heat, cover and let cool for +/- 1 hour.
Blend in batches and strain through a fine strainer. )
0.25 oz of Lemoncello
1.5 oz of Sweet Vermouth ( preferably one from France)
Shake everything and fine strain in the Champagne Flute.
Top with Mionetto Prosecco and garnish with a Lemon Twist.
Really simple garnish, because my mentality is that every single thing in the cocktail has a purpose and I want to respect the classic that is French 75.
What inspired the drink?
The Fugazzi 75 is a complete twist on a French 75, using sweet vermouth as base and lemoncello as modifier. I wanted to create a cocktail with a lower ABV, perfect for a hot afternoon at the park or the beach. The term Fugazi represents something that is fake, and Fugazzi is a partner restaurant of the place I work at. My vision of the Mionetto Prosecco is a product with clear and straightforward flavors, that's why I'm using a Chicha Morada syrup and Lemoncello to enhance and brighten the overall freshness of the Mionetto Prosecco.
Travelling is probably my biggest passion, and it's always reflected in the creations I'm making. For example, in The Fugazzi 75, I used a French vermouth, an Italian liquor, a Yuzu juice, which comes mostly from China and Tibet, and a Peruvian syrup. In my opinion, mixing ingredients from all around the world is the best way to show what we can accomplish in the bartending scene by combining all our knowledge and local delicacy to create better cocktails.
What bar do you work at?
The Atwater Cocktail Club