Serve in a
Coupe glassGarnish:
Lemon zest twist (discarded) & star anise
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄3 fl oz | Berneroy Fine Calvados |
| 2⁄3 fl oz | Rutte Dry Gin |
| 1⁄6 fl oz | Giffard Grenadine Syrup |
| 2 dash | La Fee Parisienne absinthe |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Like the gun this cocktail is named after, this small drink packs a hell of a punch, and to ensure it does, MacElhone calls for a couple of dashes of absinthe in place of the lemon juice used in earlier Soixante-Quinze (Seventy-Five) recipes. The result being a dry spirituous drink.
Variant:
Adapted from a recipe in Harry MacElhone's 1926 book Harry's ABC of Mixing Cocktails.
About:
More information on the history and variants of the French 75 can be found on our page.
