As we fold into 2019, drink trends start to fade and new ones emerge. Gin has always been popular, but recently it's popularity has soared in craft cocktails all over the world. Gin's popularity in Portugal alone, in 2017, was astonishing.
This year my trend prediction lies with Vermouth, but that's another post.
New Year's Eve would not be complete without opening a bottle of bubbly. That bubbly, of course must be Champagne. A mid price bottle, such as Bollinger Special Cuvée Brutt, is ideal. Since I love Champagne cocktails, I decided to make one that hasn't been on the scene for a while, or at least not on any cocktail menu I have seen recently. Let's face it, Champagne ain't cheap, so this cocktail might not be your budget friendly, mid-week, tipple of choice, but trust me...it is worth making at your next dinner party.
The drink was named in Paris by Scot Harry MacElhone at 'Harry's New York Bar', and named after a World War 1, French 75 mm., field gun. He however never claimed to have invented the drink. In his book he credits, Pat McGarry, of Buck's Club in London.
Popularised across the pond after the, Savoy Cocktail Book, was printed, hence taking the recipe all over the world. Served at the iconic, Stork Club in Manhattan, New York , it quickly became a classic. Many sources state that the drink dates even further back than 1920, and was originally made with Cognac, but gin seems to be the most popular choice today. I have tried both variations and can attest that the cognac version is truly delicious. If you like cognac, you'll love it. It has a moodier, moorish feel, so I prefer the zesty lightness the gin version gives me for this festive occasion. Serve in a Champagne flute or coupe. I prefer a coupe myself. Happy New Year!!!
French 75 Cocktail
120 ml. (4 oz.) Champagne, such as Bollinger
Special Cuvée Brutt
60 ml. (2 oz.) London Dry Gin, such as Tanqueray 10
30 ml. (2 oz.) Lemon juice, freshly squeezed
30 ml. (2 oz.) Simple syrup
1 Lemon peel, to garnish
3 Ice cubes
In a cocktail shaker, add gin, simple syrup, freshly squeezed lemon juice and ice.
Cover and shake for approximately 20 seconds.
Strain into glass, top up with Champagne and garish with a twist of lemon peel.