French 75 Recipe: How to Make It
Before we dive into the details of a classic French 75 recipe, you might be wondering why this cocktail has such a strange and unique name. Its name has quite a long history because it is actually named after a very fast gun that was used by the French army during World War I. This gun was specifically a 75 millimeter firearm that was well-known for being exceptionally fast and deadly on the field. Interestingly, the first written mention of this drink only appeared in the mid 1920s in the middle of the Prohibition rather than during the first World War as you might expect.
This drink only became popular and widespread in 1930 once it appeared in The Savoy Cocktail Book. It is not known why or how this drink was invented, but it most likely is the product of experimentation. It is also not known how this drink got its famous name. Whatever the case, the French 75 cocktail is today one of the most popular cocktails you can order. But how do you make it?
French 75 Recipe
- 1 ounce gin
- 1 ounce lemon juice
- 1/2Â ounce simple syrup
- 3 ounces Champagne
- Lemon twist
Making this drink is quite easy as long as you have all the right ingredients and add them in the right order. To start, get out your shaker and add the lemon juice, simple syrup, and gin. Add some ice to the mix and shake it all up until you start to feel the liquid becoming cold. After that, get a tall Champagne flute and pour in the contents from the shaker before adding the 3 ounces of Champagne on top.
A small twist of lemon is the best garnish as it complements the flavors of the sparkling wine and also gives an extra fresh kick to the gin. However, if you don’t have any lemon on hand or don’t want a twist of lemon, you can always use an orange peel instead. Once that’s done, you’ll be left with a delicious French 75 cocktail. This drink is enjoyed in bars all over the world and many people even claim it as the perfect brunch refreshment.
To get your hands on some high-quality drinks for your favorite cocktails, click here.
3 Comments