{"id":315,"date":"2021-04-09T11:44:45","date_gmt":"2021-04-09T16:44:45","guid":{"rendered":"http:\/\/foodian.net\/?p=315"},"modified":"2021-04-09T11:44:45","modified_gmt":"2021-04-09T16:44:45","slug":"french-365","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=315","title":{"rendered":"French 365"},"content":{"rendered":"\n

This is similar to a French 75 but with hibiscus instead of lemon<\/p>\n\n\n

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Equipment<\/h3>
  • Cocktail shaker with lid<\/div><\/li>
  • 10 oz Martini glass (chilled if possible)<\/div><\/li>
  • Cocktail strainer<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 1\u00bd<\/span> oz<\/span> Ford's gin<\/span><\/li>
    • \u00bd<\/span> oz<\/span> Hibiscus syrup<\/span><\/li>
    • \u00bd<\/span> oz<\/span> Triple sec (or any orange citrus liqueur)<\/span><\/li>
    • 5<\/span> oz<\/span> Champaign or any white sparkling wine<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Put the gin, hibiscus syrup, and triple sec in a cocktail shaker<\/span><\/div><\/li>
      • Fill with ice. Cover and shake for 30 seconds<\/span><\/div><\/li>
      • Strain into a 10 oz martini glass<\/span><\/div><\/li>
      • Top with Champaign<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        This is similar to a French 75 but with hibiscus instead of lemon<\/p>\n","protected":false},"author":1,"featured_media":319,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[19],"tags":[],"class_list":["post-315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocktail"],"_links":{"self":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=315"}],"version-history":[{"count":0,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/315\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/media\/319"}],"wp:attachment":[{"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}