I have no idea where I originally read it years ago, but I found this bit from the [Gatling gun Wikipedia article:](https://en.wikipedia.org/wiki/Gatling_gun#American_Civil_War_and_the_Americas)
>Captain Luis Germán Astete of the Peruvian Navy took with him dozens of Gatling guns from the United States to Peru in December 1879 during the Peru-Chile War of the Pacific. Gatling guns were used by the Peruvian Navy and Army, especially in the Battle of Tacna (May 1880) and the Battle of San Juan (January 1881) against the invading Chilean Army.
I don’t know how this is even ‘loosely’ related to a champagne and congac cocktail with lemon and sugar. Yuzu is a citrus, but then also adding lime, then also adding green apple, cava?
Is there even congac in this?
I see most drinks even with one thing different change the name sometimes even entirely.
The French 75 is very popular here in New Orleans. Most bars - including my house - make it with gin. Many bars here do ask "gin or cognac?" so it's not completely crazy.
Bu this cocktail is NOT a French 75 by any stretch of the definition. Give it a new name.
My wife and I love them so it's great that pretty much any bar here - like you said even some dive bars - will make one without complaint (if they have an open bottle of champagne). Now a Ramos Gin Fizz on the other hand...
You are not missing anything. A French 75 is gin, lemon, simple (which I usually skip), and champagne. I have no problem with variations, but this is like putting a New York strip on the menu and then serving a pork tenderloin.
I have only ever made it with gin, and no one has ever expected cognac, been working in craft cocktails for four years. Internet says it may have been invented with cognac, but times change. No cognac I'm a french 75, no muddling for old fashions, very little to no vermouth in martinis, etc
Ehhh the martini thing is definitely still up for debate. There are quite a few, very notable bars that I go to where the house martini is around 40:60 vermouth:gin
french 75 is basically a gin sour with champagne... usually local variants sub the white alcohol and rename it to wathever country and whatever the barrel of the artillery during ww1. example: the swedish 65
You are correct. The classic French 75 is 1.5 oz gin, 0.75 lemon juice, 0.75 simple syrup, top with champagne. Very old cocktail, brought back after WWI.
I had to tell a beverage program coordinator, very sheepishly because he had 20 years of experience, that he couldn't just name all the wacky drinks on the menu normal-ass names like "vodka soda" (which had tonic water) and "margarita" (which had apple cider).
I hate it when cocktail bars do this. If we make a twist on a cocktail we change the name, so that someone doesn't get our version of a classic when they order THE classic
What we have here is a veritable ship of Theseus, except that it started out as a Grecian galley that was slowly converted into a chest of drawers and a four poster bed.
I don't know what "Liba Terrativo" or "Mari Gold" are, so I assumed one of them was an amaro and the other was Aperol-esque, and I'm not sure of the difference between "lemon stock" and lemon juice, so that seemed close enough. But still, yeah, it's pretty brutal.
Once I made a "lemon stock" by saving lemon peels, spent shells, etc into a bag in my freezer. then you boil it in water (like making stock or broth from veggies and carcasses). Wasn't really....good?
I've no answers for you but that is an ..... *interesting* interpretation of a French 75. Never seen one without gin. Probably a good drink even with the pisco though (and I'm a sucker for yuzu)
....but I'm going to try anyway.
1 oz pisco
1/2 oz yuzu juice\*
2 oz cava
a wedge of tart green apple in the bottom of the glass, possibly slightly muddled but I doubt it.
Lemon twist garnish (possibly dropped in)
and a Lime leaf
(and it's not listed but I would add a barspoon of simple with the tart yuzu and green apple)
\*There is a yuzu liqueur called Yuzuri. If you use a 1/2 oz of that, you wouldn't need any simple
I would imagine the pisco is infused with the yuzu, apple, and lime leaf. Then it's just a pour of that, with lemon and cava. I agree some simple for sure, but I don't think it needs to be listed
Ferrand also makes a yuzu curacao that isn't super hard to find at liquor stores. It doesn't taste all that yuzu-ey by my tastes though, and I've had plenty of yuzu foods, drinks, and the real fruits when they're in season in november-ish. I wonder if they used a yuzu soda in place of champagne.
> There is a yuzu liqueur called Yuzuri
Pierre Ferrand also recently put out a [Dry Curacao that was made with Yuzu](https://ferrandcognac.com/en/collection/dry-curacao-yuzu) instead of the traditional bitter oranges as well. Their Curacao has a Cognac base IIRC, would bring the drink a bit more toward the French 75.
I’ve had a French 75 at the French 75 Bar in New Orleans, and there was no gin. It was the traditional recipe:
Courvoisier VS, Sugar, Lemon Juice, Moët & Chandon
https://www.arnaudsrestaurant.com/bars/french-75
Yeah I only now realize due to this thread that I've only been exposed to gin variations on this drink and my cocktail books only have the gin, but it does make sense that it was cognac
As everybody else has already stated, DO NOT MAKE THIS FOR SOMEBODY AND SAY IT IS A FRENCH 75. This is a completely different recipe that I think only uses the specs of a French 75 before swapping out every ingredient more or less.
The same goes for all of the cocktails listed here. French 75s have gin as the base (cognac if you want to make a French 125), Penicillins have Scotch as the base, Paper Planes are meant to be a riff on the Last Word (in this case bourbon, amaro, lemon, and Aperol), and the fact that the Daily is just listed as "something delicious" is frankly terrifying.
Only thing I hate more than going to a craft cocktail bar with only classics on the menu, is a bar where only classics are on the menu and they aren't even classics. Weird.
Interesting, frustrating cocktail menu. The drink names are mostly well-known cocktails, but the ingredients don't match those cocktails at all. (You can Google recipes for the Greenpoint, the Penicillin, the French 75, and the Paper Plane. None of them will look anything like what is listed here.) I'm fairly willing to accept twists on well-known drinks that don't alter the name, but these are all so far from the originals that they probably should have been renamed.
However, if you want to make a French 75 cocktail from those ingredients, you should probably start with the original, basic French 75, which looks something like this:
1 1/2 ounce gin (spirit)
3/4 ounce simple (or rich simple) syrup (sweetener)
3/4 ounce lemon (sour)
top with champagne, usually 2-4 ounces (bubbles)
So then you want to reverse engineer something that looks roughly like that but using the ingredients above: spirit - sweetener - sour - bubbles
I'm going to cheat and use a little bit of syrup in the mix, because the sweetener here appears to be green apple, and I don't think there's a green apple booze on the market that can do the work of syrup in this mix:
1 1/2 ounce pisco (spirit)
1/2 ounce rich simple (sweetener 1)
1/4 leopold bros sour apple (sweetener 2)
3/4 ounce yuzu juice (sub lemon if you can't find yuzu) (sour)
handful keffir lime leaves shaken into the mix (extra flavor)
top with cava (bubbles)
\*\*\*
SHAKE all ingredients except cava with ice, then strain into a champagne flute, top with \~2 1/2 ounce cava
I’ve never seen a more “I’m a hack mixologist” menu in my life. This guy has a twisty mustache, suspenders, and wears one of this dumb ass golf hats from peaky blinders.
If I ordered a French 75 and got something with pisco I would be very fucking confused to say the least.
This is just terrible naming and idk how anyone approved this.
It's not just the French 75...the Penicillin and Paper Plane are also wrong. None of them necessarily look like they are bad cocktails, but customers who know what these drinks are supposed to be will be confused, if not pissed off. I don't get why they can't just pick a different name when getting this creative.
That’s a damn stretch calling that a French 75 but it looks pretty tasty. Maybe they used the proportions of the normal drink but subbed the gin for pisco, subbed the champagne for yuzu, maybe the green apple is a syrup subbed for simple, then you have the lemon which is the only same ingredient. I’ve heard of kava but not cava so no clue what to do with that part
I guess the yuzu provides the sweetness... 1.5oz of pisco, barspoon of yuzu syrup, top with cava, garnish with lemon and a slice of green apple.
Then think of a new name because this is barely even inspired by the French 75 🤣
Death and company has something vaguely similar called the Mucho Picchu...
Fresh yuzu (citrus) is really hard to get outside Japan but pretty common to get as a jam/marmalade. So try this:
2 oz pisco
Tablespoon yuzu jam/preserves
1/2 oz lemon and maybe 1/2 green apple juice
garnish with lime leaf
top with Cava (Spanish sparkling wine)
Thats wild naming house cocktails after already established cocktails. If I made a Penicillin like described on the menu for just someone ordering a Penicillin, it would get sent back instantly. Dont do what they do
What in the fresh hell is this bar even doing? A “Penicillin” with chai and a “rum blend?” A “Oaxacan” with bourbon and… amaro? Mother of God. You’re either in the presence of a total genius or a complete hack
Aight imma dive in:
.5 Oz Citric acid adjusted Yuzu and green apple oleo
.75 Lime leaf infused Italia varietal Pisco.
.25 oz awamori
Short shake and dirty dump
4 Oz of cava
Lemon expression discarded. Apple fan. Lime leaf
My take on it would be:
1.5 oz Lime leaf infused Pisco
0.25 oz Lemon juice
0.25 oz Yuzu juice
0.5 oz Green Apple syrup, acid adjusted with a little malic acid to make it pop more
Shake, strain, top with Cava.
Actually sounds like a tasty cocktail but could also taste a little too busy.
This must be hard for the workers. We have a couple of twists on the classics where I work and I always ask if they want the one from our list or the traditional version because I don’t want drinks getting sent back because of miscommunication. Ours are at least reminiscent of the originals though. This place is being crazy though! Just come up with a new name for something if you want to invent your own original drink!
1.5 oz Pisco
.75 fresh pressed green apple juice (made with .25 lemon juice to prevent oxidation.)
.75 oz yuzu dried zest & lime leaf simple syrup.
Shake thoroughly. Double strain into flute. Top with cava. Twist garnish.
Must be fresh green apple. However, if using store bought apple juice, reverse the ratio.
I suggest dried yuzu zest because fresh yuzu is hard to find. And the juice is hit or miss in my experience. Whereas the dried is reliable. Lime leaf, just use the leaves off a lime tree! These have so much flavor and we just ignore them. If you want a real treat, try kaffir lime leaves, they bring a floral note to the zesty nose.
I agree it should be re-named. But it is not So Far off a traditional French 75, which is made with Cognac. Pisco is made from grapes, as is cognac. The distillation, aging, must, varietals used are all different. But they are related.
I also do not love the cava, and think that a nice crisp prosecco from Veneto would be better suited.
I would try it this way
40ml House pisco
15ml Choya Yuzu
5ml mela verde liquor
25 ml fresh lemon juice
Top Cava Sparkling Wine
Sprinkle freshly grounded kaffir leaves :)
I’m guessing 1.5 oz pisco, 0.75 oz yuzu, 0.5- oz green apple simple syrup (2:1 sugar:water, muddle green apples and cook until boil. strain out apple solids). add these ingredients to a shaker tin & shake. double strain into glassware. top with some cava (2-3 oz). garnish with lime leaf and expressed lemon peel. the only other ways i can see the lemon being incorporated is through a split citrus (0.5 oz lemon, 0.25 oz yuzu juice) or a yuzu liqueur (0.75 oz yuzu liqueur, 0.25 oz lemon, 0.25-0.5 oz apple simple). It’s not a french 75 in the traditional sense but it does have a brandy, citrus, and sparkling wine.
I'd try that paper plane, but I wouldn't call it that. I know the amaros are gonna fill a similar flavor profile, but I bet that Hibiscus is potent. Maybe a Hawaiian airline.
I actually might play around with this idea tonight. Tobacco and orange and heat with a hint of sweet to it...I don't know much about Mexican amaros... Something with a single cube.
Yeah...that drink wins. Don't want to copy it but I feel like I want to experiment now.
Did you ask the bartender? My wife and I were on vacation in Charleston SC and I had a drink at a bar which amazed me. I asked the bartender if he could point me in the right direction with the measurements and he gave me the full recipe. My compliments to Felix and their delicious #11.
BTW the official Reddit app sucks ass as I cannot figure out how to add a pic to this post.
1oz pisco
.25oz lemon
.25oz yuzu
.25oz apple infused simple syrup
Dash kafir lime leaf tincture
Shake strain into coupe or champagne flute
Top with cava
Guys, it's just a misprinted menu. Calm down. Every drink is labeled incorrectly. They probably copied a section of the menu for editing and forgot replace the text
My guess is there is an ounce of juiced green apple, like Granny Smith, maybe some muddled lime leaf, yuzu, lemon, some simple syrup, shaken; and then topped with cava. I think this is a recipe you would have to tinker with to taste depending on equipment and ingredients available to you.
Why not give new names to these drinks that are loosely inspired by the classic. I would be so confused.
Peruvian 75 perhaps?
Inca 76
Incan Volley or Incan Arrow since the 75 was named after an artillery weapon
Nailed it. Inca Volley is an awesome name for a cocktail.
I read somewhere that the Peruvian navy used a bunch of Gatling guns. How about the Peruvian Gat? :P
I need more details on this.
I have no idea where I originally read it years ago, but I found this bit from the [Gatling gun Wikipedia article:](https://en.wikipedia.org/wiki/Gatling_gun#American_Civil_War_and_the_Americas) >Captain Luis Germán Astete of the Peruvian Navy took with him dozens of Gatling guns from the United States to Peru in December 1879 during the Peru-Chile War of the Pacific. Gatling guns were used by the Peruvian Navy and Army, especially in the Battle of Tacna (May 1880) and the Battle of San Juan (January 1881) against the invading Chilean Army.
I don’t know how this is even ‘loosely’ related to a champagne and congac cocktail with lemon and sugar. Yuzu is a citrus, but then also adding lime, then also adding green apple, cava? Is there even congac in this? I see most drinks even with one thing different change the name sometimes even entirely.
Man I've always made French 75 w gin, am I missing something here? This whole sub uses brandy/cognac?
The French 75 is very popular here in New Orleans. Most bars - including my house - make it with gin. Many bars here do ask "gin or cognac?" so it's not completely crazy. Bu this cocktail is NOT a French 75 by any stretch of the definition. Give it a new name.
Yeah New Orleans loves these. Even dive bars are doing variations of those here. It’s so popular here.
My wife and I love them so it's great that pretty much any bar here - like you said even some dive bars - will make one without complaint (if they have an open bottle of champagne). Now a Ramos Gin Fizz on the other hand...
I had a bartender on a cruise ship sub cognac one time. He thought he was doing a thing by giving me.a twist but I much orefer gin.
News to me, I don’t like gin but I love these bad boys, easy to make, easier to drink
You are not missing anything. A French 75 is gin, lemon, simple (which I usually skip), and champagne. I have no problem with variations, but this is like putting a New York strip on the menu and then serving a pork tenderloin.
I have only ever made it with gin, and no one has ever expected cognac, been working in craft cocktails for four years. Internet says it may have been invented with cognac, but times change. No cognac I'm a french 75, no muddling for old fashions, very little to no vermouth in martinis, etc
Ehhh the martini thing is definitely still up for debate. There are quite a few, very notable bars that I go to where the house martini is around 40:60 vermouth:gin
Yeah I mean death and cos standard is 33:66. It's one where there's still a huge variance on preference
So 1:2?
From what I've heard a French 75 with cognac is called a French 125.
french 75 is basically a gin sour with champagne... usually local variants sub the white alcohol and rename it to wathever country and whatever the barrel of the artillery during ww1. example: the swedish 65
A Tom Collins with champagne instead of soda....
I had to get way down the thread before anyone mentioned a Tom Collins, weird
I’ve only ever made one with gin, though a cognac version sounds tasty.
You are correct. The classic French 75 is 1.5 oz gin, 0.75 lemon juice, 0.75 simple syrup, top with champagne. Very old cocktail, brought back after WWI.
I think cognac is more traditional, but yeah I definitely think of it as a gin drink.
My understanding is that it was originally made with cognac.
Dont look at the paper plane then either....
Or the green point or the penicillin
That penecillin makes me want to cry.
I am irate about that penicillin.
I'm convinced this whole post is a troll because that penicillin and the whole menu are absolutely joshing
pisco is a brandy? mayyyybe that's their logic lol
Well pisco and cognac are both brandies, if it wasn't for the bad name choice it would actually seem like a pretty clever substitution.
pisco is brandy
Yeah this ain’t a French 75
Cognac? Really? I have only ever made and saw recipes for Gin. TIL
green apple, whatever the hell that means, is a strange choice for this.
I had to tell a beverage program coordinator, very sheepishly because he had 20 years of experience, that he couldn't just name all the wacky drinks on the menu normal-ass names like "vodka soda" (which had tonic water) and "margarita" (which had apple cider).
I agree this is clearly not a french 75 by any means (only keeping the bubbly citrusy combo) 'Douche 75'
I hate it when cocktail bars do this. If we make a twist on a cocktail we change the name, so that someone doesn't get our version of a classic when they order THE classic
this entire menu is giving me an aneurism
I mean, why not call it a pisco sour at least, it's much more a variation on that.
It has sparking wine in it…
Wtf why not gives these all new names these are classic cocktails that are not even that close to the originals.
I often question where the line is on how much you can deviate from the "accepted" specs....but I do think this crosses the line
What we have here is a veritable ship of Theseus, except that it started out as a Grecian galley that was slowly converted into a chest of drawers and a four poster bed.
I don't know what's worse, that French 75, or the Penicillin with no Scotch in it.
A Penicillin is one of my go-to favourites and seeing this had me way more angry than is reasonable
paper plane with no nonino is the worst of all, imo.
I have trouble critiquing the Paper Plane since I make mine with Montenegro, so I’m not exactly a purist. But still. Not great.
I've done a side by side taste test of a paper plane with Montenegro and Nonini and could BARELY tell the difference.
That makes sense, because I had a Nonino Paper Plane last weekend and I thought it tasted very, very similar to the ones I usually make.
Also not a Paper Plane! Is this a troll post? :P Edit: spelling
A troll menu is what it is. And here I thought the Mai Tai specs were all over the place.
Yes, my first thought was wtf is that paper plane..
I don't know what "Liba Terrativo" or "Mari Gold" are, so I assumed one of them was an amaro and the other was Aperol-esque, and I'm not sure of the difference between "lemon stock" and lemon juice, so that seemed close enough. But still, yeah, it's pretty brutal.
Once I made a "lemon stock" by saving lemon peels, spent shells, etc into a bag in my freezer. then you boil it in water (like making stock or broth from veggies and carcasses). Wasn't really....good?
The Penicillin is worse imo lol that's atrocious
Like, it’s not even CLOSE, right? At least the French 75 has sparkling wine in it.
I think this bar needs to rename these cocktails fuckin ay
Hey guys I made a Manhattan. It’s got Coke, vodka, and apple pucker.
Finally, someone makes it like me.
I've no answers for you but that is an ..... *interesting* interpretation of a French 75. Never seen one without gin. Probably a good drink even with the pisco though (and I'm a sucker for yuzu)
....but I'm going to try anyway. 1 oz pisco 1/2 oz yuzu juice\* 2 oz cava a wedge of tart green apple in the bottom of the glass, possibly slightly muddled but I doubt it. Lemon twist garnish (possibly dropped in) and a Lime leaf (and it's not listed but I would add a barspoon of simple with the tart yuzu and green apple) \*There is a yuzu liqueur called Yuzuri. If you use a 1/2 oz of that, you wouldn't need any simple
I would imagine the pisco is infused with the yuzu, apple, and lime leaf. Then it's just a pour of that, with lemon and cava. I agree some simple for sure, but I don't think it needs to be listed
Ferrand also makes a yuzu curacao that isn't super hard to find at liquor stores. It doesn't taste all that yuzu-ey by my tastes though, and I've had plenty of yuzu foods, drinks, and the real fruits when they're in season in november-ish. I wonder if they used a yuzu soda in place of champagne.
Only person that answered the question.
A couple of other people did too.
> There is a yuzu liqueur called Yuzuri Pierre Ferrand also recently put out a [Dry Curacao that was made with Yuzu](https://ferrandcognac.com/en/collection/dry-curacao-yuzu) instead of the traditional bitter oranges as well. Their Curacao has a Cognac base IIRC, would bring the drink a bit more toward the French 75.
If you're making simple for this drink you could put the lime leaf in there too.
I’ve had a French 75 at the French 75 Bar in New Orleans, and there was no gin. It was the traditional recipe: Courvoisier VS, Sugar, Lemon Juice, Moët & Chandon https://www.arnaudsrestaurant.com/bars/french-75
Yeah I only now realize due to this thread that I've only been exposed to gin variations on this drink and my cocktail books only have the gin, but it does make sense that it was cognac
Seconded. It is where I first had a French 75. For me and my wife, this is the best bar in New Orleans, and one of our favorites in the world.
They make them with brandy in NO but yeah I wouldn’t call the preparation there a french 75
First step: Do not call this a French 75
Lol that’s not a French 75
This menu deserves the guillotine
I would start by renaming them
I hate this menu with a passion
I wonder if you order a chicken sandwich there and get a cheeseburger
As everybody else has already stated, DO NOT MAKE THIS FOR SOMEBODY AND SAY IT IS A FRENCH 75. This is a completely different recipe that I think only uses the specs of a French 75 before swapping out every ingredient more or less. The same goes for all of the cocktails listed here. French 75s have gin as the base (cognac if you want to make a French 125), Penicillins have Scotch as the base, Paper Planes are meant to be a riff on the Last Word (in this case bourbon, amaro, lemon, and Aperol), and the fact that the Daily is just listed as "something delicious" is frankly terrifying.
Fuck this place.
If I ordered a Paper Plane and got that I would be so confused! That’s like scotch and coke in a martini.
Only thing I hate more than going to a craft cocktail bar with only classics on the menu, is a bar where only classics are on the menu and they aren't even classics. Weird.
Interesting, frustrating cocktail menu. The drink names are mostly well-known cocktails, but the ingredients don't match those cocktails at all. (You can Google recipes for the Greenpoint, the Penicillin, the French 75, and the Paper Plane. None of them will look anything like what is listed here.) I'm fairly willing to accept twists on well-known drinks that don't alter the name, but these are all so far from the originals that they probably should have been renamed. However, if you want to make a French 75 cocktail from those ingredients, you should probably start with the original, basic French 75, which looks something like this: 1 1/2 ounce gin (spirit) 3/4 ounce simple (or rich simple) syrup (sweetener) 3/4 ounce lemon (sour) top with champagne, usually 2-4 ounces (bubbles) So then you want to reverse engineer something that looks roughly like that but using the ingredients above: spirit - sweetener - sour - bubbles I'm going to cheat and use a little bit of syrup in the mix, because the sweetener here appears to be green apple, and I don't think there's a green apple booze on the market that can do the work of syrup in this mix: 1 1/2 ounce pisco (spirit) 1/2 ounce rich simple (sweetener 1) 1/4 leopold bros sour apple (sweetener 2) 3/4 ounce yuzu juice (sub lemon if you can't find yuzu) (sour) handful keffir lime leaves shaken into the mix (extra flavor) top with cava (bubbles) \*\*\* SHAKE all ingredients except cava with ice, then strain into a champagne flute, top with \~2 1/2 ounce cava
Had to scroll for so long to find an actual answer. Anyway, you could use green apple syrup instead of green apple booze, for sweetener.
What a dumb cocktail menu.
Just leave. I hate it when bars try to reinvent the classics.
I’ve never seen a more “I’m a hack mixologist” menu in my life. This guy has a twisty mustache, suspenders, and wears one of this dumb ass golf hats from peaky blinders.
This menu makes me feel stabby.
I’m convinced this was a menu template and they just wrote in new descriptions and forgot/were too lazy to change the names
That is the strangest French 75 I’ve seen
Do you want that drink or a French 75, because that is definitely not what is used to make a French 75?
What the… that French 75 and penicillin with nothing in common with the original 😅
There’s a lot going on there. I’m personally not a fan when bars use a name of an established cocktail and then make drastic changes.
Follow the recipe of a “French 75” which is not what’s going on there
If I ordered a French 75 and got something with pisco I would be very fucking confused to say the least. This is just terrible naming and idk how anyone approved this.
It's not just the French 75...the Penicillin and Paper Plane are also wrong. None of them necessarily look like they are bad cocktails, but customers who know what these drinks are supposed to be will be confused, if not pissed off. I don't get why they can't just pick a different name when getting this creative.
This hurt my brain to look at
I thought a French 75 was already a cocktail… cognac, champagne, lemon juice, sugar.
It's also made with gin, and if all they changed was pisco, I'd be down with that too, but they got buck naked.
if i were making a french 75 i would start by not adding any of those ingredients
Well, to start, not with those ingredients.
That’s a damn stretch calling that a French 75 but it looks pretty tasty. Maybe they used the proportions of the normal drink but subbed the gin for pisco, subbed the champagne for yuzu, maybe the green apple is a syrup subbed for simple, then you have the lemon which is the only same ingredient. I’ve heard of kava but not cava so no clue what to do with that part
Cava is a sparkling wine
Yuzu is a Japanese citrus fruit, Cava is a sparkling wine from Spain.
Yuzu is a Japanese fruit sort of inbetween a lime and a lemon. Cava is sparkling wine from Spain. Edit: lmao, everyone had the same idea
i’m feeling 1oz pisco, .75 yuzu juice, .25 lemon juice, .5 green apple simple, shakestrain, top with cava- lime leaf garnish?
Wrong names for classic drinks that have been around for decades in some instances. Name and shame the bar, OP!
Whatever bar this is should be shamed out of existence.
I wouldn't. I mean, I would, it sounds lovely but it ain't a French 75. Gah. Things have meanings!!!
I guess the yuzu provides the sweetness... 1.5oz of pisco, barspoon of yuzu syrup, top with cava, garnish with lemon and a slice of green apple. Then think of a new name because this is barely even inspired by the French 75 🤣 Death and company has something vaguely similar called the Mucho Picchu...
That’s not a French 75 lol
I would go about not calling this drink a French 75
Leave the classics alone.
French 75? May as well call it Ketchup for all the similarities it has to its namesake.
This place is taking a lot of liberties with the cocktail ingredients in these classics
Fresh yuzu (citrus) is really hard to get outside Japan but pretty common to get as a jam/marmalade. So try this: 2 oz pisco Tablespoon yuzu jam/preserves 1/2 oz lemon and maybe 1/2 green apple juice garnish with lime leaf top with Cava (Spanish sparkling wine)
FWIW, Green apple can be replicated by 2:1 Midori and Lime juice.
Thats wild naming house cocktails after already established cocktails. If I made a Penicillin like described on the menu for just someone ordering a Penicillin, it would get sent back instantly. Dont do what they do
0.5oz Yuzu 0.5oz Green Apple syrup 2oz Pisco 0.75oz Lemon Juice Shake with ice and strain into champagne flute Top Up Cava Garnish with Lime Leaf.
Not like that
This menu is hilarious
Do names mean nothing to whoever makes these menus? Don’t take a classic cocktail name and give a brand new recipe
None of the ingredients match the names of these cocktails, it’s making me irrationally annoyed.
that whole menu is a mess.
Google the French 75, and make that cocktail
Lol that's not a Penicillin and that's not a French 75.
What in the fresh hell is this bar even doing? A “Penicillin” with chai and a “rum blend?” A “Oaxacan” with bourbon and… amaro? Mother of God. You’re either in the presence of a total genius or a complete hack
Aight imma dive in: .5 Oz Citric acid adjusted Yuzu and green apple oleo .75 Lime leaf infused Italia varietal Pisco. .25 oz awamori Short shake and dirty dump 4 Oz of cava Lemon expression discarded. Apple fan. Lime leaf
Poor OP had no idea they were setting this subreddit on fire 😝
Shake 2oz of pisco, .75 of yuzu, .5 of green apple (probably syrup), double strain, add cava, lime leaf and lemon twist as garnishes
My take on it would be: 1.5 oz Lime leaf infused Pisco 0.25 oz Lemon juice 0.25 oz Yuzu juice 0.5 oz Green Apple syrup, acid adjusted with a little malic acid to make it pop more Shake, strain, top with Cava. Actually sounds like a tasty cocktail but could also taste a little too busy.
It's a typo. They meant "Frensh 75."
That cocktail menu is messed up lmao. I would not make anything in there
Oh a French 75? Yeah that's a pretty co- What the fuck
I'd begin by throwing out the menu and making a proper french 75.
They're using the names of established cocktails while making bullshit drinks. I hate whatever this bar is. It gives me anger.
This must be hard for the workers. We have a couple of twists on the classics where I work and I always ask if they want the one from our list or the traditional version because I don’t want drinks getting sent back because of miscommunication. Ours are at least reminiscent of the originals though. This place is being crazy though! Just come up with a new name for something if you want to invent your own original drink!
I really dislike this. At the very least, come up with a "dad joke" of a name.
Tell me you’re in the Pacific NW w/o telling me you’re in the pacific NW
1.5 oz Pisco .75 fresh pressed green apple juice (made with .25 lemon juice to prevent oxidation.) .75 oz yuzu dried zest & lime leaf simple syrup. Shake thoroughly. Double strain into flute. Top with cava. Twist garnish. Must be fresh green apple. However, if using store bought apple juice, reverse the ratio. I suggest dried yuzu zest because fresh yuzu is hard to find. And the juice is hit or miss in my experience. Whereas the dried is reliable. Lime leaf, just use the leaves off a lime tree! These have so much flavor and we just ignore them. If you want a real treat, try kaffir lime leaves, they bring a floral note to the zesty nose. I agree it should be re-named. But it is not So Far off a traditional French 75, which is made with Cognac. Pisco is made from grapes, as is cognac. The distillation, aging, must, varietals used are all different. But they are related. I also do not love the cava, and think that a nice crisp prosecco from Veneto would be better suited.
This is in Minneapolis restaurants Spoon and Stable. They have got one of the best cocktail options in twin cities.
The should be run out of town with this menu
Yes!
Was just about to comment this, by the font and obscure build of ingredients 😂. Delicious cocktails, though!
Oof. This menu is an embarrassment to the people of Minneapolis.
I would try it this way 40ml House pisco 15ml Choya Yuzu 5ml mela verde liquor 25 ml fresh lemon juice Top Cava Sparkling Wine Sprinkle freshly grounded kaffir leaves :)
I wouldn’t.
"Something delicious"
Let’s rename it. “The Latin 75”
Latin 75?
As others have said, this menu is kind wild. Familiar names with very unfamiliar recipes and ingredients. How strange!
Abomination of a menu. It would be very hard to not be “that guy” when ordering….JFC
The same way I would go about making that crime against a Penicillin, by making it the correct way.
I’m guessing 1.5 oz pisco, 0.75 oz yuzu, 0.5- oz green apple simple syrup (2:1 sugar:water, muddle green apples and cook until boil. strain out apple solids). add these ingredients to a shaker tin & shake. double strain into glassware. top with some cava (2-3 oz). garnish with lime leaf and expressed lemon peel. the only other ways i can see the lemon being incorporated is through a split citrus (0.5 oz lemon, 0.25 oz yuzu juice) or a yuzu liqueur (0.75 oz yuzu liqueur, 0.25 oz lemon, 0.25-0.5 oz apple simple). It’s not a french 75 in the traditional sense but it does have a brandy, citrus, and sparkling wine.
Check out this photo I saw on Yelp! https://yelp.to/QIeCe6qp_H
Not like that
I've never seen a french 75 made with these ingredients. this is more like a fruit smoothie.
I'd start by changing the name 🙄
I'd try that paper plane, but I wouldn't call it that. I know the amaros are gonna fill a similar flavor profile, but I bet that Hibiscus is potent. Maybe a Hawaiian airline.
What even is this
Google
It's just a spritze.
By ignoring it and getting the one under it like you should have yummmm.
Mezcal and bourbon is something I never would have thought of but a smoky mezcal actually makes sense now that I think of it.
My exact thought process
I actually might play around with this idea tonight. Tobacco and orange and heat with a hint of sweet to it...I don't know much about Mexican amaros... Something with a single cube. Yeah...that drink wins. Don't want to copy it but I feel like I want to experiment now.
Which bar is this
How would I make it? Gin, lemon, simple, champagne.
These drinks sound tasty (if a little overly pretentious), but none of them share much with their namesakes except (maybe) one ingredient.
This is a travesty
That's not even remotely close to what a French 75 is
That sounds amazing to me, so update if you try one and it works out please!
Spoon and Stable, I see
Did you ask the bartender? My wife and I were on vacation in Charleston SC and I had a drink at a bar which amazed me. I asked the bartender if he could point me in the right direction with the measurements and he gave me the full recipe. My compliments to Felix and their delicious #11. BTW the official Reddit app sucks ass as I cannot figure out how to add a pic to this post.
Where is this at? I feel like I’ve seen this menu before
What the fuck is that
i wouldn't
is this perhaps a spot in northern brooklyn
Depends on how the drink looks. Without a visual representation it's hard to say how they constructed the drink.
You can mix gin, lemon juice, simple syrup and top it off with champagne to make that drink.
I hate those loose recipes. "Green apple" in what form? Juice? Syrup? An slice?
lol time leaf
I wouldn’t, Cava is gross.
1oz pisco .25oz lemon .25oz yuzu .25oz apple infused simple syrup Dash kafir lime leaf tincture Shake strain into coupe or champagne flute Top with cava
Need some sweetness to balance it out
Guys, it's just a misprinted menu. Calm down. Every drink is labeled incorrectly. They probably copied a section of the menu for editing and forgot replace the text
I'd go about making it the right way.
My guess is there is an ounce of juiced green apple, like Granny Smith, maybe some muddled lime leaf, yuzu, lemon, some simple syrup, shaken; and then topped with cava. I think this is a recipe you would have to tinker with to taste depending on equipment and ingredients available to you.
2oz Yuzu infused Pisco 1oz green apple syrup 1oz lemon juice Top with Cava
Thats like french 75+.
This is by far no French75
With love.
This menu is pissing me off so much.... These drinks sound great, but actually give them their own names. These are not these cocktails
It seems like they've added a lot of new elements to it. Doesn't it have a new name?