Country
4 drinks are tied to France. The label on each says how: where it began, what the country is known for, what people drink there, or where the origin is disputed.
Associations are editorial judgements. The evidence link shows the source used.
First printed in Harry MacElhone's Barflies and Cocktails, published in Paris in 1927, in a chapter by columnist Arthur Moss about drinks made at Harry's New York Bar for its regulars. The drink is credited to Erskine Gwynne, an American expatriate and Vanderbilt nephew who co founded the Paris magazine Boulevardier that same year. An American circle, a Paris bar, equal parts Campari, Italian vermouth and bourbon.
Confidence: highEvidence: diffordsguide.com (opens in a new tab)
The drink is named for the French army's 75 mm field gun, and the earliest references put a Soixante Quinze in Paris: a London paper of November 1916 credits the American bar at Ciro's in Paris, and Vermeire's 1922 book credits Henry of Henry's Bar on Rue Volney. Those early versions used gin, grenadine and Calvados or applejack; the gin, lemon, sugar and champagne formula arrived in a 1927 American book. Paris is the probable home, the inventor unknown.
Confidence: mediumEvidence: diffordsguide.com (opens in a new tab)
A counter claim from a Negroni family member credits General Pascal Olivier de Negroni, a Frenchman, with a vermouth based drink at an officers' club in Luneville. Difford's notes the claim rests on family letters, not on printed evidence. Listed as contested so the dispute is visible; the weight of opinion stays with Florence.
Confidence: lowEvidence: diffordsguide.com (opens in a new tab)
David Embury's 1948 book says a friend invented the Sidecar at a Paris bar during the First World War, and tradition names Harry's New York Bar and Harry MacElhone. MacElhone's own 1922 book credits a London bartender instead, so Difford's concludes Paris popularized the drink rather than inventing it. The Carlton Hotel in Cannes claim has no evidence behind it.
Confidence: mediumEvidence: diffordsguide.com (opens in a new tab)
Bourbon, Campari and sweet vermouth: the Negroni's Paris cousin
A stirred bitter-sweet whiskey cocktail from 1920s Paris: bourbon, Campari and sweet vermouth, served over a large cube or up with an orange twist.
Gin, lemon and champagne, named for a field gun
A sparkling gin sour from the 1920s: gin, fresh lemon juice and sugar shaken, then topped with chilled champagne. A cognac version is also traditional.
Equal parts, Florence, and a count who wanted more
Italy's bittersweet aperitivo classic: equal parts gin, Campari and sweet vermouth, stirred and served over ice with an orange slice or peel.
Cognac, orange and lemon: the brandy sour in evening dress
A shaken cognac sour from the early 1920s: cognac, Cointreau and fresh lemon juice, served up in a coupe with an optional sugar rim.
Map data: Natural Earth, public domain.