Soixante-Quinze (Washington Herald 1915 recipe)

Difford's Guide
User Rating (3 ratings)

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 Grenadine/pomegranate syrup (2:1)
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:

One serving of Soixante-Quinze (Washington Herald 1915 recipe) contains 88 calories.

Alcohol content:

  • 1.1 standard drinks
  • 21.43% alc./vol. (42.86° proof)
  • 15 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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