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) |
Read about cocktail measures and measuring.
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
Robert Vermeire, 1922
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.
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
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