• Each year, I offer readers a lineup of cocktail creations for the holiday season, culled from combing through all sorts of sources -- my own archives, bar books, distillers' ideas, etc. -- even press releases from breathless PR people seeking to get their clients' products mentioned.Mixologist Chris McMillian of the Ritz-Carlton Hotel’s Library Lounge in New Orleans is known as a master of the classics.
This is one of his favorites, named after the famous French World War I artillery piece, the 75mm howitzer, also called a “French 75” (“Soixante Quinze” in French) and is a popular New Orleans brunch drink. It should go quite well with your festive holiday-season brunch as well.
FRENCH 75
1½ ounces gin (preferably Bombay White Label, but your choice)
Champagne
1 ounce simple syrup
¾ ounce fresh lemon juice
1 maraschino cherry
Lemon slice
Pour gin, simple syrup and lemon juice into a pint glass. Mix with a shaker. Use a strainer to pour the mixture into a Champagne flute, then slowly top off the glass with Champagne. Give the drink a brief stir, drop in a maraschino cherry, and garnish with a lemon slice or wedge.
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