Monday, November 23, 2015

41 Days of Drinks (day 3)

This is the latest entry in a daily feature that will run through New Year's Eve. To provide it, I combed through all sorts of sources -- my own archives, bar books, distillers' ideas, etc.  -- even press releases from breathless PR people seeking to get their clients' products mentioned. 

FRENCH 75

Mixologist Chris McMillian of the Ritz-Carlton Hotel's Library Lounge in New Orleans is known as a master of the classics.

This is one of his favorites, named after the famous French World War I artillery piece, the 75mm howitzer, also called a "French 75" (that number is "soixante quinze" in French) and is a popular New Orleans brunch drink. It should go quite well with a festive holiday-season brunch as well. Ingredients:

1½ ounces gin (preferably Bombay White Label, or your choice) 1 ounce simple syrup
¾ ounce fresh lemon juice
Champagne or sparkling wine

In a pint glass, pour gin, simple syrup and lemon juice. Mix with a shaker. Use a strainer to pour the mixture into a Champagne flute and slowly top off the glass with the bubbly. Give the drink a brief stir and garnish with a lemon spiral.

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