Serve in a
Coupe glassGarnish:
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 | 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.
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.
