Soixante-Quinze (Washington Herald 1915 recipe)

Difford's Guide
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Serve in a

Nick & Nora glass

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

2/3 fl oz Rutte Dry Gin
2/3 fl oz Applejack brandy Bottled-in-Bond (50% alc./vol)
1/3 fl oz Giffard Grenadine syrup
1/6 fl oz Lemon juice (freshly squeezed)
1/2 fl oz Chilled water
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Review:

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.

History:

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.

Nutrition:

There are approximately 88 calories in one serving of Soixante-Quinze (Washington Herald 1915 recipe).

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