French 75
- 1 oz Cognac (or use gin)
- 1/2 oz Lemon Juice
- 3/8 oz Simple Syrup
- 1 dash Absinthe
- 3 oz Champagne (chilled)
Shake everything except the wine with ice. Strain into a chilled Champagne glass. Top with Champagne and garnish with a long, thin lemon peel.
| Prep Time | 2 minutes |
| Servings | 1 |
| Category | Sour |
| Tags | 1880-1919 (Golden Age), Classic, Digestif, Elegant, New Orleans |
| Proof | 27.1 |
| Strength | 1.3 standard drinks |
| Glass | Champagne Flute |
| Temp | Cold |
Chris Hannah from Manolito in New Orleans has done a lot of research on the base spirit used in the first French 75's. He has determined that it is Cognac so I am listing it here (I also prefer the Cognac version). If you want to use gin, by all means go ahead.
You may be surprised to see absinthe in this recipe. I was talking to Ryan Maybee of Manifesto in Kansas City. He told me when he was at Harry's Bar in Paris he was drinking a French 75 and noticed a hint of anise in it. He asked if the bartender had put absinthe in the French 75 and the reply was a yes. That is how Harry's Bar makes their French 75, and they are as close as you can get to where the drink originated.
I think absinthe can add entirely different layers of flavor to a drink in small amounts and that is the case here. Hemingway saw fit to add absinthe to Champagne directly in the Death in the Afternoon so why not in a Champagne topped brandy sour?
The amount of booze is small in order to leave room for the wine in a standard size flute. Also, nothing wrong with drinking this on ice, though you won't find me doing it.
Rating (Liquor & Drink)
Beefeater gin, Pacifique absinthe and Domaine Carneros Brut Cuvee. 4/9/2010