|2⁄3 fl oz||Rutte Dry Gin|
|2⁄3 fl oz||Applejack brandy (bonded)|
|1⁄3 fl oz||Giffard Grenadine Syrup|
|1⁄6 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Chilled water|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
This 1915 recipe, originally of equal parts gin, applejack and grenadine (1/3 of each to 1/6 lemon juice) makes this Seventy-Five a tad on the sweet side (certainly sweet if you are using a proprietary or housemade 2:1 grenadine). However, who knows what brix the original grenadine/pomegranate syrup was, so we've eased back the grenadine to bring modern day ingredients more into kilter. The resulting drink (which benefits from a splash of water to aid dilution), remains more a fruity spirituous after-dinner cocktail rather than an aperitif.
Adapted from a 1915 recipe published in The Washington Herald.
More information on the history and variants of the French 75 can be found on our page.