'75' Cocktail (Vermeire's 1922 recipe)

'75' Cocktail (Vermeire's 1922 recipe) image

Serve in

Coupe glass...
1⅓ fl oz Rutte Dry Gin
fl oz Berneroy Fine Calvados
fl oz Freshly squeezed lemon juice
¼ fl oz Giffard Sirop Grenadine (Grenadine Syrup)
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How to make:

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


Lemon zest twist


Spirituous dry and fruity with the botanicals in the gin adding depth of flavour to the other fruity ingredients.


Adapted from a recipe by Henry Tépé of Henry's Bar, Paris, France, originally published in Robert Vermeire’s 1922 book Cocktails- How to Mix It.

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Makes this drink 17.50 times
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Calvados brandy

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