French 75 (Difford's recipe)

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Vaso Collins...
1 fl oz Jugo de limón recién exprimido
2 cuchara Azúcar glas (o usa 5 ml de 2:1 jarabe de azúcar por cucharada)
½ fl oz Tanqueray Old Tom gin
½ fl oz Berneroy Fine Calvados
½ fl oz Coñac
fl oz Giffard Sirop Grenadine (Grenadine Syrup)
2 toque La Fée Parisienne Absinthe Superieure
3 fl oz Champaña Brut
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Cómo se hace:

STIR powdered sugar with lemon juice in base of shaker until sugar dissolves. Add next 5 ingredients (all but champagne), SHAKE with ice and strain into ice-filled glass. TOP with champagne and lightly stir. (Consider pouring half the champagne into the glass first to help reduce foaming and eliminate need to stir.)


Lemon zest twist


I’ve Colin Field to thank for my French 75 epiphany. One evening in early June 2017 I was sat at his bar (Bar Hemingway) and he showed me the vintage 75ml gum cartridge he keeps there and pointed out how it is shaped like a tall Collins glass and not a flute. The French 75 was originally served in a tall cartridge shaped glass, and I now agree with Colin – it is a drink that should pack a punch and should be served in a Collins glass.

So, there you have it, it took a man called Colin to persuade me to use a Collins glass. Incidentally, Colin’s bar lies a 5-minute walk away from where the ‘75’ Cocktail is thought to have been created and he serves a truly superb French 75 in a Collins glass.

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Created by yours truly (Simon Difford), this combines Robert Vermeire’s 1922 French 75 with the cognac and champagne now so identified with this classic. And thanks to Colin Field’s influence, this French 75 is served in a ice-filled 10oz highball glass rather than straight-up in a flute or coupe.

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