Gin And French

The Gin And French is essentially a name for a very dry Gin Martini. In mid-20th century cocktail culture, “French” was synonymous with “Dry Vermouth,” while “It” (Italian) meant “Sweet Vermouth.”

Key Takeaways

• The Quintessential Aperitif: Crisp, dry, and botanical.
• Minimalist: Focuses entirely on the quality of its two ingredients.
• ABV: Very high (approximately 35-38%).
• Primary Glassware: Small, chilled cocktail glass.

The History of the Gin And French

The term “Gin and French” was standard at British and European bars for decades to specify a dry martini style. It was a primary entry on the 1961 IBA list, representing the global standardization of the martini cocktail during that era.

Ingredient Definition and Selection

Gin

A classic London Dry Gin is the definitive choice. Look for brands that prioritize juniper and citrus notes.

Dry Vermouth (French)

As the name implies, use a classic French dry vermouth (e.g., Noilly Prat or Dolin). These are typically lighter and more floral than their Italian counterparts.

Preparation and Best Practices

1. Temperature is Everything: Because this drink is nearly pure alcohol, it must be served as close to freezing as possible.
2. Dilution: A long stir (at least 30-45 seconds) is necessary to soften the edges of the high-proof gin and allow the vermouth’s botanicals to open up.
3. The Garnish: A lemon twist or a single green olive are the traditional choices.

Nutritional Information

• Calories: Approximately 150 kcal per serving.
• Carbohydrates: 1g.
• Sugar: 0.5g.