Soixante-Quinze (Washington Herald 1915 recipe)
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Nick & Nora glass
- Ice: Ice
- Garnish: Lemon zest twist
- ABV: 16%
Ingredients
- Rutte Dry Gin — ⅔ oz (20 ml)
- Applejack brandy Bottled-in-Bond (50% alc./vol) — ⅔ oz (20 ml)
- Giffard Grenadine syrup — ⅓ oz (10 ml)
- Lemon juice (freshly squeezed) — ¼ oz (5 ml)
- Chilled water — ½ oz (15 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
A cocktail with gin and apple brandy.
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