Soixante-Quinze (Washington Herald 1915 recipe)

Name: Soixante-Quinze (Washington Herald 1915 recipe)
Total time: 2 min
Cuisine: Cocktail
Ingredients: 20 ml Gin; 20 ml Applejack brandy; 10 ml Grenadine syrup; 5 ml Lemon juice; 15 ml Chilled water

Difford’s Guide

Discerning Drinkers (12)

Soixante-Quinze (Washington Herald 1915 recipe) image

Measurements in:

Serves:

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Ingredients
²⁄₃ fl oz	Hayman's London Dry Gin
²⁄₃ fl oz	Applejack brandy bottled-in-bond (50% alc./vol)
¹⁄₃ fl oz	Monin Grenadine Syrup
¹⁄₆ fl oz	Lemon juice (freshly squeezed)
¹⁄₂ fl oz	Chilled water/mineral water

How to make

Glassware

Serve in a Nick & Nora glass

Prepare

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of lemon zest twist.

Method

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Soixante-Quinze (Washington Herald 1915 recipe) contains 118 calories

Alcohol content:

1 standard drinks
19.17% alc./vol. (38.33° proof)
14.4 grams of pure alcohol

History

Adapted from a 1915 recipe published in The Washington Herald.
See: French 75 history.

Review

This 1915 recipe, originally of equal parts gin, applejack and grenadine (1/3 of each to 1/6 lemon juice) makes this Soixante-Quinze (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.

Variations/similar cocktails

"75" Cocktail (Vermeire's 1922 recipe) - with dry gin, calvados, lemon juice and grenadine.
"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.

Hayman's London Dry Gin 750ml - makes 37 cocktails
$33.99 $0.92 per cocktail Hayman's London Dry Gin image

Monin Grenadine Syrup (US) 750ml - makes 75 cocktails
$14.99 $0.20 per cocktail Monin Grenadine Syrup (US) image

$1.12 per cocktail*

Makes a minimum of 37 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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