Author sampled best mixes, pursued truth behind French 75 for book on cocktail

When John Maxwell Hamilton was working on his new book, “The French 75,” he sampled versions of the cocktail from Paris to New Orleans to find the best recipes.

Hamilton did some serious fact-checking about the drink because the history is hazy, he said at a Sept. 20 National Press Club Headliners book event and dinner.

Even some of the experts have the facts wrong, Hamilton said, revealing that he is “persona non grata” in at least one famous bar because of his persistent questions.

As Hamilton, a journalist, author and historian, told the story behind his book – published this fall by LSU Press – the audience of 70 people sipped the first of four versions of the famed cocktail. 

In a Q&A with Club President Emily Wilkins, Hamilton said he attributes the enduring power of French 75, now more than 100 years old, to its catchy name. The drink, in a clever bit of wartime propaganda, was named for a revolutionary 75-millimeter cannon that helped save France during World War I.

Wilkins pressed Hamilton for a definition of what makes a French 75, but he said the many varieties make the drink interesting. They did finally agree that it ought to include a clear liquor rather than scotch or bourbon.

The versions of the French 75 served during the dinner included variations with gin, champagne, and the French apple brandy Calvados, along with lemon juice and grenadine syrup.

When Wilkins asked where Hamilton goes for his favorite version of the French 75, he replied dryly: “My house.”

After the talk, guests adjourned to the dining room for an amuse bouche trio of crawfish brûlée, mini muffuletta, and oyster shot. Then came a cup of gumbo, followed by a Creole butter steak with bourbon demi-glace. Dessert was a Cajun cake with bourbon anglaise.