New Olreans Best Cocktails: The French 75
March 10, 2011 by Wines Links
Filed under cocktails
Master mixologist Chris McMillian walks us through the history and preparation of classic cocktails.
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Guarantee when he is busy he doesn’t make them like that. If he did you would be waiting an hour for your drink.
This is all fine and good, but when he gets busy I guarantee he doesn’t make them like that!! If he did you would be waiting an hour for your drink.
This is all fine and good, but when he gets busy I guarantee he doesn’t make them like that!! If he did you would be waiting an hour for your drink.
Any man or woman who skimps this man on a tip deserves a savage thrashing…
Awesomely beautiful looking/sounding. I’ve never had one. I want one. And I could have one right now – there’s a very large bottle of Moet & Chandon in my cupboard, along with some Bombay Sapphire on my shelf. Plus, I always have lemons and sugar syrup at the ready.
But I’m gonna wait. When my family comes around for Christmas, I’ll pop the Moet open and do French 75s for everyone. It’ll be festive, and it’ll help bring the family back together once again.
Thank you.
I love nothing more than a proper French 75 in New Orleans. Just had some this week when I was there… I love the gin version and also the cognac version. Need to do a side by side comparison. Mr B’s bistro, Arnauds and Sazerac bar have really nice French 75s… I will have to go to the Ritz and try one there.
Maybe the most perfect cocktail ever invented. It’s got so many dimensions. This guy knows how to make it, too–only thing I do differently is 2 oz. gin instead of the 1.5 he uses.
Oh, and maybe for brunch it’s fine in a flute, but I like mine as a long drink, over ice in a Collins glass (and that’s how my grandparents always made them, too).
yeah he is fantastic, new orleans is without doubt the home and starting point of the cocktail. however, i think he tends to use a recipe that is too sweet. eg: whiskey sour with more simple syrup then lemon juice? either the lemon juice is not tarte/sour or the simple syrup is not 50:50, cos i usually use 60:40 lemon:simple and that seems to work much better… once again tho, it is about taste, and i dont want sweet! in a sazerac, 10ml of simple is heaps! 12ml can be too much!
damn i wanna be a Bartender
you know my weekend
part time job
He is the best, there is no question about it.
You can also use a potatoe peeler to get the rind off the citrus without too much pith.
I said it before and ile say it again this guy is one of the best bar-tenders I have ever seen
I think he actually is using a knife. I used to use a knife. The best thing to actually get for this though is a channel knife. Which can be found at any resturaunt supply store. They work awesome. Also pick up a zester while you are there….another quick tool.
wat does he use to get cut off that lemon spiral?
its not a knife rite?
Dear Mr. Mc Willian, I would like to thank you for all the nice and so well done cocktail videos that you’re showing us! I have been watching your videos many times with the total confidence that you’re really showing how it has to be done and now, I’m finally getting a job as a bartender!! You’re truly a Cocktail Maestro I would say!!! Thank you!
how about floating pernod
master
Truly professional!
I like this guy cuz he always use fresh juice and put the right garnish
Nice,this guy knows what hes doing