Harry of Ciro's 75 Cocktail combines grenadine, absinthe or anis-del-oso, calvados, and gin.
Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.77) — French field-gun era
| 0.75 glass | Calvados | base |
| 0.5 glass | gin | base |
| 1 teaspoonful | Grenadine | base |
| 2 dashes | Absinthe or anis-del-oso — Absinthe or Anis-del-Oso | modifier |
This matters because it preserves a named wartime French branch still alive in a London 1923 source.
The interchangeable anis-del-oso or absinthe note is the key service detail here.
L'Art du Shaker by Dominique Migliorero (1925, p.77)
| 0.25 part | lemon juice — Lemon juice | acid |
| 0.25 part | Calvados — Calvados | base |
| 0.5 part | gin — Gin | base |
| 2 dash | Grenadine — Grenadine syrup | base |
The source says the drink was much in demand in Paris during the war and borrowed its name from the French 75 field gun.
Barflies and Cocktails by Harry McElhone and Wynn (1927, p.72) — French war reference
| 0.5 part | Calvados | base |
| 0.5 part | gin | base |
| 1 teaspoonful | Grenadine | base |
| 2 dashes | Absinthe or anis del oso — Absinthe or Anis Del Oso | modifier |
This matters because it preserves the small French war-era 75 before later sparkling standardisation takes over the name.
This is a still cocktail, not the later Champagne-topped standard.
El Bar Americano en España by Pedro Chicote (1927, p.71)
| 1 coffee spoon | jugo de limón | acid |
| dry gin — Use as the remaining volume. | base | |
| ice — 4 ó 5 pedacitos de hielo | base | |
| 8 drops | granadina | sweetener |
Ice: Ice
Cocktails by Pedro Chicote (1928, p.221) — Grenadine and lemon
| 1 coffee spoon | lemon juice — Jugo de limon | acid |
| dry gin — Fill the remainder with dry gin. | base | |
| 8 drops | Grenadine — Granadina | base |
Ice: 4 to 5 pieces ice
This matters because it preserves a compact pre-Champagne-style `75` checkpoint in a Spanish interwar source.
See also: Sevilla Cocktail, Side-Car Cocktail