75 Cocktail (Vermeire's 1922 recipe)

Difford's Guide
User Rating (4 ratings)

Serve in a

Coupe glass

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 1/3 fl oz Rutte Dry Gin
2/3 fl oz Avallen Calvados
1/6 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Grenadine/pomegranate syrup (2:1)
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Review:

Spirituous, dry and fruity with the botanicals in the gin adding depth of flavour to the other fruity ingredients.

History:

Adapted from a recipe by Henry Tépé of Henry's Bar in Paris, France, originally published in Robert Vermeire's 1922 book Cocktails - How to Mix Them.

"75" Cocktail
Fill the shaker half full of broken ice and add:
2 dashes of Grenadine.
1 teaspoonful of Lemon Juice.
1/6 gill of Calvados.
2/6 gill of Dry Gin.
Shake well and strain into a cocktail-glass.
This cocktail was very well appreciated in Paris during the war. It has been called after the famous light French field gun, and was introduced by Henry of Henry's bar fame in Paris.

Robert Vermeire, 1922

French 75 history

Nutrition:

One serving of 75 Cocktail (Vermeire's 1922 recipe) contains 137 calories.

Alcohol content:

  • 1.5 standard drinks
  • 28.03% alc./vol. (56.06° proof)
  • 20.3 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
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Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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