Since the French 75 is a cocktail that has been in vogue for over 100 years, each bartender makes a slightly different version, but this one is hands down the best French 75 recipe that I’ve ever tasted. Made with bourbon instead of gin, the recipe was given to me by the mixologist at the original Hatfield’s, a now defunct restaurant here in LA that was run by the husband and wife team of Quinn and Karen Hatfield.
The restaurant was tiny — maybe 8 tables. He cooked the food. She made the bread and desserts, and the place was always packed despite the hefty price tag. Both husband and wife are perfectionists so dinner was consistently divine. The couple has since gone on to form other restaurants to much acclaim — Odys & Penelope & Sycamore Kitchen are both worth a visit.
In keeping with their high standards, their cocktails — interesting riffs on old classics — are just as good as the food. In fact, half the time that I ate at Hatfield’s, it was due to my obsession with this version of the French 75. Tart and tangy with just a little bit of sweet, it is bubbly without being insipid. The base notes, thanks to the bourbon, are rich and smooth with just a dash of interesting pow. After drooling over this drink on more than one occasion, the mixologist finally took pity on me and gave me the recipe. Which I am sharing with you. Because that’s what friends do.
You want to use as good a bourbon as possible. I am a huge fan of Booker’s. And if time allows, make the simple syrup yourself. It’s super easy. Just combine equal parts sugar and water, boil until the sugar dissolves and cool. The syrup will keep in the fridge for weeks. So, without further ado, here’s the best French 75 recipe you’ll ever taste. Make one in honor of spring’s imminent arrival. You’ll thank me. I promise….
