I do spoil myself sometimes, okay, more often than not and I have a love of books on cocktails, from history to styles and new recipes. The most recent book in this library of wonder was the Claridge's Cocktail Book released this year. There are many variants of classics and just some classics made in the Claridge's way, with some of the top ingredients. The champagne cocktail is one of those amazing things, who doesn’t love quality champagne and who doesn’t love cocktails. One came to the forefront and may have been due to having quite a bit of homemade sloe gin on hand but also reminiscent to the Tom Collins a simple shake and strain with a top up.
The Rouge 75 (French 75, if with normal gin) originated during World War 1 and the version then was created at the New York bar in Paris. The name oddly comes from the kick it gave you, apparently feeling like being shelled by a French 75mm field gun. I’ll take their word on it as it was war times and I don’t want to find out the hard way.
As time went on, it changed slightly, it has less of a kick but is still quite dangerous due to the sweetness. The current recipe was developed during the 1920s like many cocktails with the boom of parties and life after the war. Due to it’s very similar recipe to the Tom Collins it has been thought and still is in certain circles to be just a variation. And even if it is, what a variation. Just remember what's in it as the smooth sweetness passes your lips, as too many which is only a few and you will soon know about it.
To make;
25ml of Sloe Gin
15ml of Sugar Syrup
15ml of Lemon Juice
Champagne for Topping up, use a favourite of yours, make sure it has a dryness not sweet.
Shake everything but the Champagne with ice and strain into a champagne glass, top up with the champagne, give a slow stir and serve with an orange peel coin.
Enjoy.
