How To Make The Perfect French 75

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Today on Booze On The Rocks I show you How To Make The Perfect French 75. Originally published in Harry's ABC's of Cocktail Mixing in 1922, it's original name was the 75 cocktail. This cocktail combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
This cocktail was renamed the French 75 in the Savoy Cocktail Book published in 1930 by Harry Craddock. This brought this cocktail into the limelight so to speak and helped o popularize it.
Here I am making the Jeffery Morgenthaler version of the French 75. This cocktail is definitely related to the Tom Collins. The only difference is that you swap Seltzer (sparkling water) for Champagne or Sparkling Wine
-- On the recipe card at the end of the video it should read Collins glass instead of rocks --
Do you have a recipe that you want me to make?
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Savoy Cocktail Book by Harry McElhone
USA: amzn.to/2DrWCMh
CDN: amzn.to/3kt76vs
FRENCH 75
INGREDIENTS
1 oz/30 ml Gin
.5 oz/15 ml Rich Simple Syrup **
1 oz/30 ml Fresh Lemon Juice
2 oz/60 ml Champagne/Sparkling Wine
METHOD
1. Add First three ingredients into shaker.
2. Fill shaker half full with ice and shake enough to chill and incorporate ingredients.
3. Add champagne / Sparkling wine to the shaker with the gently.
4. Pour contents into a Collins glass with fresh Ice.
5. Garnish with a Lemon Twist.
** RICH SIMPLE SYRUP
INGREDIENTS
8 oz/240 ml/227 gr Sugar
4 oz/240 ml/227 gr Water
METHOD
1. In a medium saucepan combine sugar and water.
2. Warming on low heat, stir until sugar has dissolved.
3. Allow to cool.
4. Stays good up to 6 months in the fridge.
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Опубликовано:

20 июл 2024

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Комментарии : 43

@boozeontherocks 4 года назад

Don't forget to check out our give away www.boozeontherocks.com/ This is really good, You the lemon and the gin and the sparkling wine. Its really well balanced and Its really a good sipping drink!

@AngryCocktails 4 года назад

It's always interesting to see how drinks evolve over the years

@boozeontherocks 4 года назад

That is very true, some times the evolution makes them better. sometimes not.

@Cocktailnyymi 4 года назад

Yeah the recipe on the screen as you make it makes sense! Should also re-visit my French 75 game from years ago and try this JM version as well.

@boozeontherocks 4 года назад

I think you would like it.

@CocktailCards 4 года назад

Love me a good French 75! No better summer cocktail! I've never made it on the rocks... nor does the drink last long enough to need them for me! 😋

@boozeontherocks 4 года назад

You got that right. How do you prefer to make it?

@CocktailCards 4 года назад

@@boozeontherocks The same recipe as you, I just like to serve it in a champagne flute. :)

@boozeontherocks 4 года назад

@@CocktailCards That makes sense. I like it.

@MyPancho1 4 года назад

Yum Making mine with Prosecco! Thanks David

@boozeontherocks 4 года назад

Your welcome Gary. Let me know how it turns out for you.

@stephane.foisy.186 4 года назад

I tend to shy away from champagne cocktails because of not drinking the bottle and not finding small bottles. I do try prosecco but not really the same. I have this still earmarked to try. Sounds great!

@boozeontherocks 4 года назад

When you eventually get the chance, please let me know how it turns out for you. I really enjoyed this one.

@UberDCDriver 4 года назад

Good looking drink as always. I have yet to do anything with champagne or a sparkling wine. I found it funny you said take 25. I try to do all my shows in one take, though I have had a few blooper moments. I find that since I am not a pro, my at home bartending comes out in the fun of making drinks. Cheers!

@boozeontherocks 4 года назад

Yes, it took 25 takes to get through 1 minute of history. It was a struggle, but once I got to actually making the drink. No problems. I'm not a pro either. Its a lot of fun working on the videos and seeing how the drinks works out.

@ivanelizalde9997 4 года назад

@@boozeontherocks your gonna get better and better, you'll bring it down to just a couple takes in no time, great energy!

@boozeontherocks 4 года назад

@@ivanelizalde9997 Thank you.

@TheSpiritoftheCocktail 4 года назад

David!!! Excellent video. This drink looks Summery and tasty. More lemons to be sacrificed!!!!

@boozeontherocks 4 года назад

It is really good. Yes the Lemon Sacrifice continues.

@TheSpiritoftheCocktail 3 года назад

@@boozeontherocks OK, here's one for ya!! Its called the "Contessa". 30 mil gin, 30 mil dry vermouth, 30 mil aperol, 2 dashes orange bitters, shaken over ice for 12 seconds. Strained into old fashioned glass, over large hunk of ice, lemon twist garnish.

@boozeontherocks 3 года назад

@@TheSpiritoftheCocktail Lets See what I can do.

@TheTribalBarGuy 4 года назад

Great video Dave! And I love cava! Freixenet is a great brand and much more affordable compared to champagne! Did you use Brut or Brut nature for this drink?

@boozeontherocks 4 года назад

I used Brut for this cocktail. You right it is very affordable and easy to drink.

@marcdedouvan 3 года назад

FUN HISTORY FACT: THE WORD "COCKTAIL" COMES FROM FRENCH "COQUETIER" (="EGG-CUP", FROM "COQ"="ROOSTER" ) BECAUSE THE FIRST ONE WAS SERVED IN AN EGG-CUP IN NEW-ORLEANS IN 19TH CENTURY.

@boozeontherocks 3 года назад

I did not know that. Thank yo for the info.

@EricHonaker 4 года назад

I've taken to making my simple syrup in the microwave. Heat in 30 second bursts, stir, stop when the sugar is all dissolved. Doesn't take as long, and it doesn't heat up the kitchen in the summer. :)

@Sam-lj9vj 4 года назад

Does it alter the taste though? I can imagine it would be a bit different?

@boozeontherocks 4 года назад

That is a great idea. And you find that there is no difference in the taste of consistency?

@EricHonaker 4 года назад

@@boozeontherocks Not compared to cooking it below a boil. If you let it get up to a simmer for a few minutes and get a bit of that gold color, that tastes different, of course. But that's not usually what I'm after with a plain simple.

@EricHonaker 4 года назад

@@Sam-lj9vj It comes out the same as one that's been gently cooked and not allowed to boil/simmer on the stove top, in my experience.

@boozeontherocks 4 года назад

@@EricHonaker Very true, I like my syrup to be clear.