Tanqueray No. Ten French 75

The Story Behind The Tanqueray No. Ten French 75

This drink is named after the French 75-millimeter field gun used in World War I, known for its power and accuracy. It gained popularity during American Prohibition and appeared overseas in 1930 in Harry Craddock’s “The Savoy Cocktail Book.” This Champagne riff on a Tom Collins packs a serious flavor punch, especially when shaken with Tanqueray No. Ten Gin.

Ingredients

1 ounce Tanqueray No. Ten Gin
½ ounce lemon juice
½ ounce simple syrup
3 ounces brut Champagne
Garnish: lemon twist

Directions

Using a sharp knife and a cutting board, remove a long slice of lemon skin, leaving as little pith on the peel as possible. Gently curl into a twist and set aside.
Combine gin, lemon juice, and simple syrup in a cocktail shaker with ice.
Shake until combined and strain into a flute or coupe glass.
Top with brut Champagne.
Twist the lemon peel over the drink to express the oils, then add as garnish.

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Simple Syrup Ingredients

8 ounces granulated sugar
8 ounces water

Simple Syrup Directions

In a medium size pot, heat the sugar and water for 15-20 minutes on a low simmer until the sugar is dissolved, stirring occasionally to prevent caking.
Once sugar is dissolved, remove from heat.
Pour into a container for storage, and label, date, and refrigerate for later use. Good for 3 months.

This recipe is sponsored by The Bar.

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