The French 75 - A summer firecracker!

This wonderful libation is said to have been created around 1915, as a revision of the 75 Cocktail.  It is also said to have been created to honor the great French field piece, the 75mm gun, a mainstay of WW1.  But despite its rather explosive name and dedication, it's quite a refreshing and mild cocktail and perfect for summer entertaining.

This is one of the several famous cocktails that originated in the New York Bar in Paris, later Harry's New York Bar.  The first published recipe is this one, made with gin.  Later on, like so many things involving cocktail lore, there was some controversy over the use of gin, rather than a more "French" spirit - cognac.  While some do prefer the use of cognac, my own preference is for the lighter taste of gin, with its wonderful piney botanicals.  I also prefer the French 75 with no garnish, but that's the wonderful thing about mixology.  You can prepare drinks the way you like them.

There are two versions of the French 75, straight up and Collins-style.
Ingredients:
1.5 oz Gin
0.5 oz Simple Syrup
Juice of 1/2 lemon
Champagne


Straight up: Place the gin, simple syrup and lemon juice in a shaker, add ice, shake and strain into a chilled cocktail glass.  Top up with cold champagne or dry sparkling wine. Garnish with a very thin slice of lemon, floated on top.


Collins-Style: Place the gin, simple syrup and lemon juice in a chilled Collins glass containing ice, and stir. Top up with cold champagne or dry sparkling wine. Garnish with a very thin slice of lemon, floated on top. 


Movie Recommendation:  Jean Renoir's Grand Illusion comes to mind immediately.  This 1937 film, starring Jean Gabin and Marcel Dalio (who later appeared in Casablanca, as "Frenchie") is one of those "essentials" for any lover of film.  Two French prisoners in WW1 escape and head toward safety in Switzerland.  Put up your feet, turn on the subtitles and enjoy!

Black Velvet: Very Oldie but Very Goodie

It is said that the Black Velvet was created in 1861 by the bartender at Brooks's Club, to mourn the passing of Prince Albert, the Prince Consort to Queen Victoria.

Black Velvet

6 oz Stout (or Guinness)

6 oz Champagne

Pour the stout into a chilled pint glass, add the champagne gently, "floating" the champagne on top. The dark beer at the bottom was intended to mimic the black armbands worn by mourners, at that time.

There is a variation called the Black Velveteen, using asti spumante or hard cider, in place of the champagne, and an Italian Velvet using Birra Moretti La Rossa and prosecco.

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Information on the Black Velvet can be found on the Internet. My personal source was カクテル ("Cocktail"), a Japanese book that I find to be one of the most comprehensive cocktail guides I've seen. I happen to read Japanese, but you can find other sources in English.