|1 1⁄3 fl oz||Rutte Dry Gin|
|2⁄3 fl oz||Berneroy Fine Calvados|
|1⁄6 fl oz||Freshly squeezed lemon juice|
|1⁄4 fl oz||Giffard Grenadine Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Spirituous dry and fruity with the botanicals in the gin adding depth of flavour to the other fruity ingredients.
Adapted from a recipe by Henry Tépé of Henry's Bar, Paris, France, originally published in Robert Vermeire's 1922 book Cocktails- How to Mix It.
More information on the history and variants of the French 75 can be found on our page.