Serve in a
Coupe glassGarnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| Rutte Dry Gin | |
| Berneroy Fine Calvados | |
| Freshly squeezed lemon juice | |
| Giffard Grenadine Syrup |
Comment:
Spirituous dry and fruity with the botanicals in the gin adding depth of flavour to the other fruity ingredients.
About:
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.
