Crafted by Hi-Lo Diner Bar Director Ryan Barott, this bright, refreshing riff on the French 75 is the perfect summer sipper. A simple yet complex cocktail, the South of France is one of Hi-Lo’s many creations featuring a fresh take on fan favorites.

Set in an original 1957 Fedoro diner, Hi-Lo serves up American classics with serious flair. From stacks of (hi- or lo-) pancakes to its massive “Hi-Top” housemade donuts topped with flavor combinations like mac ‘n’ cheese and ribs or peanut butter, bacon and bananas, Hi-Lo’s team reconstructs the old to create something entirely new— and its clever craft cocktail program is no different.

“Our cocktail menu is built around taking passé drinks, or drinks that have gotten a bad rap, and reimagining them for today’s palette,” says Barott. 

“The South of France checks all the boxes you want in a summer drink. With notes of peach and grapefruit and the effervescence from the prosecco, you can’t go wrong.” 

» 1.25 oz. Gordon’s Gin
» .25 oz. Mathilde Pêche
» .75 oz. peach syrup *
» .5 oz. lemon juice
» .25 oz. Orgeat
» 2 oz. dry prosecco » grapefruit peel 

1. Add all ingredients but prosecco to shaker with ice and give a light shake (half the length of a normal shake).
2. Strain into a wine glass half full of ice, add dry prosecco and stir once to combine.
3. Express large swath of grapefruit peel over the drink and drag it along the rim of the glass.
4. Finish by floating half of an eye dropper of Bittercube Jamaican #2 bitters over the top. 

*To Make Peach Syrup

In a saucepan, heat two cups of sugar and two cups of water until sugar has dissolved. Add three peeled, pitted and cubed peaches to the mix and bring to a boil. Reduce heat to a simmer for 15 minutes. Crush peaches and simmer for an additional five minutes. Let cool, then strain through a fine strainer, pressing pulp for maximum yield.

Courtesy of HI-LO DINER

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