David. Merci!!! We will have to go to Cravan when in Paris next Spring. I have long appreciated a well made French 75. My darling mother years ago, told me a truly funny family story, not to be repeated here, but the important ingredient of that story was a French 75. As I just learned, its main ingredients, a really good champagne and fresh lemon juice, and can actually be poured into the same glass to make an incredibly vibrant cocktail. Heretofore, my thinking has been, why waste really good champagne….
About 10 years ago I decided I wanted to learn more about classic cocktails. I made a New Year's Resolution to make a different cocktail every week for a year. The French 75 was the first one I made. Now, all these years later, I've tried over 500 different cocktail recipes but the French 75 is still one of my very favorites. I love the idea of adding a few drops of absinthe!
A number of bartenders add a dash or drop of absinthe in cocktails. Somehow it rounds them out. Bartender and author Jeff Morgenthaler makes a French 75 that's closer to a Collins-style drink, which is interesting too!
After graduating college and starting my first job, I moved into an apartment with roommates in the Hayes Valley district of San Francisco. One of our first discoveries was the French 75 at Absinthe, a neighborhood bistro. They served it with two brandied cherries on a little cocktail spear in the glass, and it made me feel utterly sophisticated and grown up to sip such a special drink. I've had it a few other places but none as good as the one at Absinthe. Will have to give this recipe a try!
I had a French 83 at Cafe des Ministères in June, pendant la canicule! So light and refreshing. According to the carte, it was: Citadelle gin, St Germain, lime and champagne. Possible proportions? Would love to try back home. Or it’s it canicule+cafe des ministères that made it so exquisite?
It sounds like an in-house creation as I've not heard of that cocktail. Perhaps drop the restaurant a message and ask if they're share it - but maybe wait until September since everyone in France is going...or is already on, vacation.
I do think in-house creation: tried to order elsewhere, and folks just thought I got my numbers wrong! I will try to write — was extraordinarily terrific (how’s that for hyperbole!). Have all the ingredients …
My favorite cocktail! I will be sure to stop at Cravan when I am in Paris next year.
David. Merci!!! We will have to go to Cravan when in Paris next Spring. I have long appreciated a well made French 75. My darling mother years ago, told me a truly funny family story, not to be repeated here, but the important ingredient of that story was a French 75. As I just learned, its main ingredients, a really good champagne and fresh lemon juice, and can actually be poured into the same glass to make an incredibly vibrant cocktail. Heretofore, my thinking has been, why waste really good champagne….
how do I keep the bottom of a tart crisp and not waterlogged with fruit juice? I have tried corn meal.
You can put a layer of frangipane under the fruit:
https://www.davidlebovitz.com/summer-fruit-galette-frangipan-tart-recipe/
Another option is to use moon dust:
https://davidlebovitz.substack.com/p/moon-dust
About 10 years ago I decided I wanted to learn more about classic cocktails. I made a New Year's Resolution to make a different cocktail every week for a year. The French 75 was the first one I made. Now, all these years later, I've tried over 500 different cocktail recipes but the French 75 is still one of my very favorites. I love the idea of adding a few drops of absinthe!
A number of bartenders add a dash or drop of absinthe in cocktails. Somehow it rounds them out. Bartender and author Jeff Morgenthaler makes a French 75 that's closer to a Collins-style drink, which is interesting too!
Yes, I buy tiny 200ml bottles of absinthe and it lasts me a long time since many recipes only use a dash.
A French 75. Is available in both Maine and Florida where I've enjoyed excellent versions.
After graduating college and starting my first job, I moved into an apartment with roommates in the Hayes Valley district of San Francisco. One of our first discoveries was the French 75 at Absinthe, a neighborhood bistro. They served it with two brandied cherries on a little cocktail spear in the glass, and it made me feel utterly sophisticated and grown up to sip such a special drink. I've had it a few other places but none as good as the one at Absinthe. Will have to give this recipe a try!
So easy and looks so refreshing. Love all the ingredients.
Oh yay! I grow tons of anise hyssop and it’s flowering right now! Also, bees adore it.
I’ll be in Paris this fall! Can’t wait to try one of these cocktails in person. 💕
The small bar in the 16th is really charming. If you're in or near that neighborhood, it's a beautiful little spot
I’ve added it to my list! :) I’ll be staying in the 5th arrondissement. I thought I heard you mention that area, too.
Salut!
This visit to Cravan was a oasis in this week's home-side parade of horrors. Many thanks!
I had a French 83 at Cafe des Ministères in June, pendant la canicule! So light and refreshing. According to the carte, it was: Citadelle gin, St Germain, lime and champagne. Possible proportions? Would love to try back home. Or it’s it canicule+cafe des ministères that made it so exquisite?
It sounds like an in-house creation as I've not heard of that cocktail. Perhaps drop the restaurant a message and ask if they're share it - but maybe wait until September since everyone in France is going...or is already on, vacation.
I do think in-house creation: tried to order elsewhere, and folks just thought I got my numbers wrong! I will try to write — was extraordinarily terrific (how’s that for hyperbole!). Have all the ingredients …