French 75 (lemon-gin syrup)
FRENCH 75 RECIPE FROM CHEF REGINAThis classic cocktail is a favorite on the River from New Orleans to Natchez, the Delta and Memphis. It dates to World War I, and an early form was created in 1915 at the New York Bar in Paris then later Harry's New York Bar by barman Harry McElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. On the lower Mississippi river this cocktail is synonymous with Arnaud’s in the French Quarter. They even have a bar named for the cocktail.The key to my French 75 is making a strong lemon syrup. Don’t forget that gin is a key ingredient, then Champagne last. Traditionally it has a float of Cognac. Lemon – Gin Syrup Recipe• 2 cups sugar• 1 cup water• 3/4 cup fresh lemon juice• Last after syrup is made add 2 cups gin
Add sugar, water, fresh lemon juice into a 2-quart saucepan. Bring to a boil and simmer for 15 minutes. Let cool. Add gin to syrup. This can be stored in airtight container and refrigerated for 1 week. This makes 20 cocktailsIn champagne flute, add 1.5 ouncesof lemon-gin syrup and top with 4 ounces champagne. Or to taste
Add sugar, water, fresh lemon juice into a 2-quart saucepan. Bring to a boil and simmer for 15 minutes. Let cool. Add gin to syrup. This can be stored in airtight container and refrigerated for 1 week. This makes 20 cocktailsIn champagne flute, add 1.5 ouncesof lemon-gin syrup and top with 4 ounces champagne. Or to taste