A belated post, but I haven’t been doing much in the last month either. The first line of just about everyone’s MM post was something along the lines of “I tried to think of something other than the French 75, because everyone knows that, and I’m going to look like a sooper-loser if I post it.” I don’t mind looking like a sooper-loser.

This version of the recipe comes from the 1934 Angostura Recipes pamphlet, which just one of what must have been several trillion cocktail guides to flood the US after Prohibition. I’m going to post a bunch of the recipes from it in the near future, since many are really interesting from a historical perspective. Then again, some are more amusing than interesting, like the Angostura Applesauce recipe, that calls for, wait for it, apples and Angostura. Oddly enough, this recipe for a French 75 doesn’t actually call for Angostura, so at least they have some boundaries.

On of the interesting things about this entry is that it’s titled the French 75, but then has an icon next to it of Royal Fizz, which is usually a Gin Fizz with egg yolk.


 

French “75″
as mixed by Constant Renaud of The S.S. Ile de France
Use Tom Collins Glass
Splash of Gum Syrup or Teaspoon Sugar
2 Teaspoons Lemon Juice
1 1/2 Jiggers of Gin, 2 Cubes Ice
Fill glass with Dry Champagne