French 75 (receita Difford)

Difford's Guide

Ingredients

Barware

Copo Collins
Measuring jigger
Bar spoon
Shaker
Strainer

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

302 calorias

Bartender

French 75 (receita Difford) image

Servir em

Copo Collins

Decoração:

Twist de casca de limão siciliano.

Como fazer:

Dissolver açúcar com suco de limão na coqueteleira e adicionar os 5 próximos ingredientes. BATER com gelo e coar para um copo cheio de gelo. COMPLETAR com champanhe e mexer suavemente. Considere colocar metade do champanhe primeiro, para reduzir a espuma e eliminar a necessidade de mexer.

1 fl oz Suco fresco de Limão Siciliano
2 colher Açúcar de confeiteiro (ou 5ml de xarope de açúcar 2:1 por colher)
12 fl oz Old Tom Gin
12 fl oz Berneroy Fine Calvados
12 fl oz Conhaque V.S.O.P.
16 fl oz Giffard Grenadine Syrup
2 dash La Fee Parisienne absinthe
3 fl oz Champanhe Brut
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Comentário:

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.

Origem:

Criado por Simon Difford, é um French 75 juntando os ingredientes da receita de Robert Vermeire, de 1922, com influências de outras receitas vintage. Servido em copo Collins completado com champanhe.

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