tag:blogger.com,1999:blog-7171372316344074696.post2543324156310808821..comments2024-03-27T00:31:58.184-07:00Comments on The Institute for Alcoholic Experimentation: On the use of Champagne in cocktailsClayton Hartleyhttp://www.blogger.com/profile/14216238797201636919noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7171372316344074696.post-90830796340685807652010-10-29T06:32:11.533-07:002010-10-29T06:32:11.533-07:00I fear I may owe Mr Castellon an apology: I've...I fear I may owe Mr Castellon an apology: I've just found, in Vermeire's very 1922 book, a cocktail called simply a "75", which is one part calvados to two parts gin plus lemon juice and grenadine. He writes, "This cocktail was very well appreciated in Paris during the war. It has been called after the famous light French field gun, and was introduced by Henry [sic] of Henry's bar fame in Paris." Or course where this diverges from Castellon's story is that it suggests MacElhone's version was the calvados-and-gin version, leaving open the question of at what point, and by whom, the Champagne was brought into play.Clayton Hartleyhttps://www.blogger.com/profile/14216238797201636919noreply@blogger.com