French 75

The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. Harry Craddock summed it up best in his book The Savoy Cocktail Book when he said that this drink “hits with remarkable precision.” The 75-millimeter M1897, a light, potent little gun with a vicious rate of fire, was the mainstay of the French field artillery in World War I.

The recipe of the French 75 is very similar to one of the popular drinks Tom Collins, with the Champagne replacing carbonated water. According to the recipe in Harry MacElhone's book Harry's ABC of Mixing Cocktails, a French 75 is supposed to be served in a Highball glass. The Highball glass, which the Tom Collins Cocktail is also served in, would support the theory of French 75 being a variation of the Tom Collins Cocktail.

Most modern recipes lowball the gin; one online compendium cuts it down to 1/4 ounce. For shame. Nor should one adulterate this old soldier with Cointreau or the like. No shame, however, in leaving out the gin entirely -- as long as you replace it with brandy or cognac (yielding a King's Peg, although often recipes for these omit the lemon and sugar).

2 ounces gin
1 ounce freshly squeezed lemon juice
2 teaspoons sugar
Champagne or sparkling wine
Garnish: long thin lemon spiral and cocktail cherry

Fill cocktail shaker with ice. Shake gin, lemon juice, and sugar in a cocktail shaker until well chilled, about 15 seconds. Strain into a champagne flute.

Top with Champagne. Stir gently, garnish with a long, thin lemon spiral and a cocktail cherry.