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French 75

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

Ingredient Profile

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