Filipino 75
Shake ∙ 3 min ∙ 12.1% ABV ∙
The Filipino 75 is a gin-and-sparkling-wine fizz built on calamansi purée and jasmine cordial in place of the French 75's lemon and sugar. Floral jasmine sweetness meets tart calamansi bite, with dry sparkling wine lifting the finish into a crisp, celebratory sip.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake the first 3 ingredients with ice: London dry gin 30 mlCalamansi purée 20 mlJasmine cordial 40 ml
- Fine strain into the flute glass
- Top with Dry sparkling wine
- Garnish with a dehydrated lime wheel
Tips
- Shake the gin, calamansi purée, and jasmine cordial hard with ice for about 10-12 seconds, then fine-strain to remove pulp before topping with sparkling wine.
- Chill the sparkling wine and flute beforehand, then pour it last down the side of the glass to preserve carbonation and keep the top of the drink lively.
- Fine-strain rather than double-strain if the calamansi purée is pulpy, using a mesh strainer over the flute to avoid clogging with fruit fiber.
- Add the dehydrated lime wheel as the final garnish only after pouring the sparkling wine so it floats on the surface instead of sinking through foam.
History
The Filipino 75 is a riff on the French 75, a cocktail whose own origin is tangled and much debated. The drink's name and military association trace to World War I, when a gin, applejack, grenadine, and lemon juice mixture known as the Soixante-Quinze, or "75," circulated in Paris around 1914-1915, named for the French army's rapid-firing 75mm field gun. Bartender Harry MacElhone included a version in his 1919 ABC of Mixing Drinks, and Robert Vermeire's 1922 Cocktails: How to Mix Them credited the drink to Henry Tepe of Henry's Bar in Paris, though the two men's names have often been confused, leaving the true originator disputed. The gin-lemon-sugar-Champagne recipe recognized today did not appear until 1927, in Judge Jr.'s American cocktail guide Here's How, and it was popularized further when the Savoy Cocktail Book, compiled by Harry Craddock, republished it in 1930. The Filipino 75 keeps that Champagne-cocktail structure but swaps in calamansi, the small Filipino citrus, for the lemon and adds jasmine, giving the classic a distinctly Filipino citrus-and-floral character.
