75 Cocktail (Vermeire's 1922 recipe)

Review:

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

Variant:

Soixante-Quinze (1915 Washington Herald recipe) - with dry gin, applejack bonded, grenadine and lemon juice.
"75" Cocktail (MacElhone's 1926 recipe) - with calvados, dry gin, grenadine and absinthe.
French 75 (Judge Jr's 1927 recipe) - with lemon juice, powdered sugar, dry gin and champagne.
French 75 (late 1980s/90s incarnation) - with lemon juice, powdered sugar, dry gin and champagne.
French 75 (Difford's recipe) - served in a gun cartridge-like Colins glass, this combines Robert Vermeire's 1922 recipe with the cognac and champagne now synonymous with the French 75.

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

See: French 75 history.

Nutrition:

One serving of 75 Cocktail (Vermeire's 1922 recipe) contains 160 calories