BROCKMANS 75
A champagne and gin cocktail is surely the best way to celebrate the old year and toast in the New Year. The Brockmans 75, a contemporary twist on the classic French 75, is a sparkling choice to offer customers and easy to prepare in advance when you know the bar will be busy later.
The origins of the original French 75 remain a mystery. Some believe it to be a British classic, invented by Malachy ‘Pat’ McGarry of Buck’s Club in London, one of the clubs that provided inspiration for PG Wodehouse’s fictional Drones Club. Other accounts claim that when French and American members of the Lafayette Escadrille battalion had leave from the trenches in the First World War, they celebrated their victories at the Hotel Chatham in Paris with a cocktail named after the French Army’s powerful 75mm Howitzer field gun.
Different recipes for this cocktail were first recorded in 1922 both in Harry’s ABC
of Mixing Cocktails by Harry MacElhone and in Cocktails: How to Mix Them by Robert Vermeire. The latter version credits the drink to Mr MacElhone, although his concoction differed from the current form. It wasn’t until 1927 that the name ‘French 75’ appeared and it was popularized by The Stork Club in New York.
Whatever the past history, let’s look forward to Christmas, New Year’s Eve and 2017 with an entirely new take on this enigmatic classic: The Brockmans 75.
The ingredients allow the blueberry, blackberry and Valencian orange peel notes in Brockmans Gin to shine. The Brockmans 75 is stylish, delicious, sparkling, simple and celebratory. These are just five good reasons to make it. We’ll let you and your guests think up the other 70...
You could give this drink either a British or continental European twist depending on whether you use French, Italian or English sparkling wine.
The Brockmans 75
• 50ml Brockmans Gin • 25ml Freshly squeezed lemon juice • 15ml Sugar syrup • Champagne, Prosecco or good quality English sparkling wine
Recipe:
Shake the gin, lemon juice and sugar syrup with ice.
Strain into a champagne flute and top with the sparkling wine. Garnish with a twist of lemon zest.
www.brockmansgin.com DECEMBER/JANUARY 2017 35
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52