Cocktail of the hour -- the French 75

Since it's my birthday week, I thought that an easy, bubbly cocktail would be perfect for the Cocktail of the Hour re-inauguration. The French 75 is just gin, citrus, sugar and champagne (or prosecco, if you're partial). Despite its simplicity, the drink packs a kick much like its namesake -- an accurate and quick-firing field gun used in World War I. Per cocktail lore, this lovely libation was most likely named by a Parisian bartender around 1915ish, but its roots go back much further. In the 19th century, upper class folks on both sides of the pond drank a mixture of bubbly, citrus, sugar and ice. Dump in a little bit of readily available gin and voila, the French 75.

Other stories indicate that the French 75 was also, in some circles, a brandy drink. The shift away from brandy may have been caused by the wine shortage that also changed the Sazerac's base liquor. Personally, I prefer gin to brandy here -- gin makes the cocktail herbaceous while brandy slightly spices and sweetens it. If I can get my hands on a bottle of Pierre Ferrand 1840, I'll try it again and report back.

It's also possible that a bartender subbed champagne for soda in a Tom Collins as some early versions of the recipe specify that the drink is served over ice. In this version of the French 75's origin story, it's not clear if the substitution was intentional. Regardless, the result was delicious.

Like the daiquiri and gimlet, this cocktail probably existed for decades before it was named, so history buffs and cocktail nerds alike can savor its qualities.

Recipe: 1 oz gin .5 oz lemon juice .5 oz simple syrup

Combine all ingredients in a shaker tin. Shake for 12-18 seconds or until chilled through. Strain into a champagne flute or coupe glass and top with 1 - 2 ounces of champagne.

Cocktail of the Hour: the Daiquiri

In much of the restaurant industry, "blender" is a curse word. They are not only loud, breakable and time-consuming, but also pretty much useless in classic recipes. Believe it or not, one such drink is the daiquiri.

Named for a Cuban beach, this beverage's root date back to before the Spanish-American War. From there, its history gets hazy. Some sources suggest that the classic daiquiri's proportions mimic the daily rations of rum, citrus and sugar given to British sailors, suggesting that their grog was a less refined version of this cocktail. Other stories suggest that, since sugar cane and lime are indigenous to Cuba, that it was a combination of available resources.

What we know for sure is that this drink -- and many of its many variations -- has served up inspiration for writers and artists of all kinds. Hemingway himself frequented Cuba's La Florida (the self-proclaimed "Cradle of the Daiquiri"), and his drink made it into 1937's Bar La Florida Cocktails as "The Henmiway Special." Boasting translation skills on par with its spelling, this book is entertaining, but probably not the most reliable source.

After that point, the daiquiri became popular again in the 1940s and 1970s. Like many other cocktails, its most recognizable present form is actually a re-imagining from the 1960s/70s/80s that ratcheted up its sugar content to appeal to the public palate. Its most classic form, however, is a humble beverage that balances tart with sweet. Mix one up today to find out why it's inspired countless variations.

Recipe:

2 oz white rum

1 oz lime juice

1 oz simple syrup

Combine all ingredients in a shaker and shake for 10-12 seconds or until cooled through. Strain and serve straight up.