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The Cri 75: A St Andrews Twist on the Classic French 75

The Cri 75: A St Andrews Twist on the Classic French 75

From the Battlefield to the Bar: The History of the French 75

Few cocktails have a name as dramatic as the French 75. The story begins during World War I at the New York Bar in Paris, a now-legendary spot that was a haven for soldiers. In 1915, barman Harry MacElhone created a potent combination of gin, lemon, sugar, and Champagne.

The drink was said to have such a kick that it felt like being shelled by the powerful French 75mm field gun—a cornerstone of the French army's artillery. The name stuck, and the cocktail’s reputation as a sophisticated drink that packs a punch was cemented in history when it was popularised in the 1920s and featured in the iconic Savoy Cocktail Book.

The Cri 75: A St Andrews Collaboration

Over a century later, that classic combination of gin and bubbles has been given a unique Fife identity. We were proud to collaborate with the historic Criterion Pub in St Andrews to celebrate their 150th anniversary by creating a bespoke spirit: The Criterion Gin.

What makes this gin special is its celebration of local flavours. Distilled with nine botanicals, including local blackcurrants and raspberries, it delivers a warm, vibrant berry flavour balanced by notes of juniper and citrus. It is this unique spirit that forms the heart of the Cri 75, The Criterion's signature twist on the classic French 75. The result is a cocktail that honours its powerful history but is firmly rooted in the landscape of Fife.

How to Craft the Cri 75

Ready to create this elegant and refreshing cocktail at home? The team at The Criterion have shared their signature recipe.

Ingredients:

Method:

  1. Chill your glass: Fill a flute or coupe glass with ice and water to chill it perfectly.
  2. Shake the base: Add The Criterion Gin, lemon juice, and simple syrup to a cocktail shaker filled with ice.
  3. Shake vigorously: Secure the lid and shake hard for 15 seconds until the shaker is well-frosted.
  4. Strain the mix: Discard the ice from your chilled glass and double strain the mixture into it.
  5. Add the bubbles: Top up the glass with chilled Prosecco.
  6. Garnish and serve: Add a fresh raspberry for a final touch of elegance.

Kecia McDougall