A cocktail made to captivate. Gin, lemon, sugar, and Champagne — measured with balance, poured with intent. The French 75, listed in the “Savoy Cocktail Book” of 1930, carries a name with a sharp edge: a nod to the 75mm field gun wielded by the French army in the First World War. The drink, much like its namesake, is direct, dry, and refined. At the Mandarin Garden in Milan, the French 75 bears the signature of Director Guglielmo Miriello, a master of precision who has been serving his own version for more than twenty years. “Forty-five millilitres of gin, twenty-two and a half of lemon, fifteen of sugar, then no more than seventy-five to ninety of brut Champagne. The gin must lead; the Champagne must refine.”
French 75, on the Power of the Sparkle
For him, the choice of bubbles is decisive. Structured or vintage labels risk overwhelming the drink; he prefers fresher cuvées with fine, persistent mousse. “I use brut with the classic trio — Pinot Noir, Meunier, Chardonnay. A blanc de blancs is too delicate; it gets lost in the drink. You need a Champagne that supports without overpowering: its strength lies in balance.” Miriello’s French 75 is served in a wide coupe, never a flute, and garnished with a marasca cherry. “It’s a detail outside the recipe, but that sweet finish makes it unforgettable.” The best he has ever tasted? “At the Excelsior in Venice, in 2012. It was made for me by the great Tony Micelotta. I can still recall every drop.” For his regulars at the Mandarin, only his own comes close.
French 75, The Way Guglielmo Miriello Makes It
Ingredients
- 45 ml London Dry Gin
- 22 ml Fresh Lemon Juice
- 15 ml Sugar Syrup
- Top of Brut Champagne
Method
Shake all ingredients with ice, except the Champagne. Strain into a coupe. Top with bubbles.
Garnish
A marasca cherry, dropped into the glass.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Images credits Julie Couder, location Mandarin Garden, Milan
