The French “75” Cocktail
2/3 Gin. (1 1/2 oz Aviation Gin)
1/3 Lemon Juice (3/4 oz Lemon Juice)
1 Spoonful Powdered Sugar. (1 tsp. Caster Sugar)
(Shake with ice?) Pour into tall glass containing cracked ice and fill up with Champagne (Louis Bouillot, Cremant de Bourgogne Rose ”Perle d’Aurore”).
Hits with remarkable precision.
Visually quite attractive to use a Rose Champagne …errr… Cremant de Bourgogne here.
The French “75″ and 75 cocktail have been discussed in some detail in the following eGullet topic:
Long story short, there are two cocktails, the “75″ Cocktail, (grenadine, Gin, Calvados, and lemon juice. served up.) and the French “75″ cocktail, (Gin, sugar, lemon, crushed ice. Top up with champagne.) Both are apparently named after a French field gun of some sort used during World War I.
I guess the most common mis-conception about the French “75″ is that it is made with Brandy or Cognac instead of Gin. On more than one occasion, out in bars, I’ve heard it ordered that way.
The other big thing is ice or no ice. Judge Jr., Patrick Gavin Duffy, and the Savoy Cocktail Book, all say cracked ice in a tall glass. It seems like it is more common these days to skip the ice and just build it in a champagne flute. I’ve made them without ice in the past, and thought the over ice version this time was quite refreshing. It seems like it would be nice on a hot day.
I shook the gin, lemon, and sugar with ice before adding it to the iced glass, because it seemed kind of weird not to mix them. I guess you could just dump the sugar in there? Or mix them in the bottom of the tall glass a bit before adding the ice?
Judge Jr., in his book, “Here’s How” makes the illuminating connection, quoted below:
This drink is really what won the War for the Allies: 2 jiggers Gin; 1 part lemon juice; a spoonful of powdered sugar; cracked ice. Fill up the rest of a tall glass with champagne! (If you use club soda instead of champagne, you have a Tom Collins.)
So basically nothing more than a Deluxe Tom Collins.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.