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 |
Read about cocktail measures and measuring.
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
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