i a C
Cocktail
M e f O of he Month Mixed by Jill Rowe/Staff Writer
It doesn’t seem like there’s much to celebrate this year except for the fact that most of us are probably glad it’s over. But in a way, celebrations are needed now more than ever. To me, champagne marks the joy of the new year, and you better believe I’ll drink to that! One of my favorite cocktails that include champagne is the French 75. The French 75 celebrates the fast-firing 75-millimeter field gun that the French utilized during World War I. Phrases were popular comparing the lethal potency of the drink to the weapon, such as “Both will knock you flat.” With ingredients in this potent drink primarily containing alcohol with hardly any mixers, it’s no wonder it’s known to pack a punch.
Like many classic cocktails, the French 75’s history is shrouded in misinformation. The cocktail was supposedly created in Paris in 1915 at the New York Bar – later the famous Harry’s New York Bar, by Harry MacElhone. Harry, however, attributed the cocktail to a bartender at Buck’s Club in London. Regardless of where it began, the drink has changed its ingredients over time. Even the glass it’s served in has changed with drinking fashions over the years. First,
served in a coupe glass and then switched to a Collins glass in the 1920s and ‘30s, until the trend for champagne cocktails served in flutes emerged in the 1980s. There is a strong possibility that the first French 75 didn’t contain gin at all. Cognac is believed to have been used since its very name was inspired by the French during the war. However, the recipe today as we know it contains gin, champagne or prosecco, lemon juice and sugar. I like to use simple syrup instead of sugar; it gives the drink a nice balance. While making your cocktail, if using champagne go light on the simple syrup to allow the fizz to come through. If using prosecco, use less lemon juice. The French 75 is a citrusy, sparkling gin cocktail more potent than a cannon blast. Perfect for getting you through the holidays. It also tells us a couple of things about prohibition-era imbibers; they had a dark sense of humor and could definitely handle their booze.
The Frenc
h 75
1 oz.Gin 1/2 oz. lem on juice 1/2 oz. sim ple syrup Top with c hampagn e or prose
cco Combine g in, syrup a nd lemon with ice. S juice in a c hake vigor ocktail sh o u s l y aker filled a n d strain in Top up wit to a cham h champa pagne gla gne or pro ss. secco. Gar nish with a lemon twis t.
50 January 2022
