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 barspoon | Açúcar de confeiteiro (ou 5ml de xarope de açúcar 2:1 por colher) |
| 1/2 fl oz | Hayman's Old Tom Gin |
| 1/2 fl oz | Calvados / apple brandy / straight applejack |
| 1/2 fl oz | Cognac (brandy) |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
| 2 dash | La Fée Parisienne absinthe |
| 2 1/2 fl oz | Brut champagne or sparkling wine |
Comentários:
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.
História:
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.
Alcohol content:
- 2 standard drinks
- 17.76% alc./vol. (35.52° proof)
- 27.6 grams of pure alcohol
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