Soixante-Quinze (Washington Herald 1915 recipe)
Ingredients
- 2⁄3 oz Tanqueray London Dry Gin
- 2⁄3 oz Applejack brandy bottled-in-bond
- 1⁄3 oz Monin Grenadine Syrup
- 1⁄6 oz Lemon juice
- 1⁄2 oz Chilled water
Method
Glassware:
Serve in a Nick & Nora glass
Prepare:
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Soixante-Quinze (Washington Herald 1915 recipe) contains 118 calories
History:
Adapted from a 1915 recipe published in The Washington Herald.
See: French 75 history.
Review:
This 1915 recipe, originally of equal parts gin, applejack and grenadine (1/3 of each to 1/6 lemon juice) makes this Soixante-Quinze (Seventy-Five) a tad on the sweet side (certainly sweet if you are using a proprietary or housemade 2:1 grenadine). However, who knows what brix the original grenadine/pomegranate syrup was, so we've eased back the grenadine to bring modern-day ingredients more into kilter. The resulting drink (which benefits from a splash of water to aid dilution) remains more a fruity, spirituous after-dinner cocktail rather than an aperitif.
