The French 75 is a timeless cocktail that combines gin, fresh lemon juice, simple syrup, and champagne to create a drink that’s sophisticated, refreshing, and celebratory. Named after the powerful French 75mm field gun used in World War I, this cocktail packs a deceptively smooth punch despite its elegant, effervescent appearance. The combination of botanical gin and bright lemon creates a perfectly balanced base that’s elevated by the addition of sparkling champagne, resulting in a drink that’s both festive and refined. Traditionally served in a champagne flute or coupe glass, the French 75 is ideal for special occasions like New Year’s Eve, weddings, brunches, or any celebration that calls for something bubbly and delicious. Despite its fancy reputation, this classic cocktail is surprisingly easy to make at home with just a few quality ingredients and proper technique.
Serving Quantity: 1 cocktail (easily multiplied)
Cooking Time: 5 minutes
1. Ingredients
- 1 ounce gin (London Dry style)
- 1/2 ounce fresh lemon juice
- 1/2 ounce simple syrup
- 3 to 4 ounces champagne or sparkling wine, chilled
- Ice cubes
- Lemon twist or lemon peel for garnish
- Optional: Maraschino cherry
2. Nutrition Information Per Serving
- Calories: 175
- Protein: 0g
- Carbohydrates: 12g
- Fat: 0g
- Fiber: 0g
- Sodium: 5mg
3. Choose Quality Ingredients
The French 75 has only four ingredients, so quality matters. Use a good London Dry gin with botanical complexity – Tanqueray, Beefeater, or Bombay Sapphire are classic choices. For the champagne, you don’t need expensive vintage champagne, but use something you’d enjoy drinking on its own. Prosecco or cava work beautifully as more affordable alternatives.
4. Make Simple Syrup
If you don’t have simple syrup already prepared, it’s easy to make. Combine equal parts sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Let it cool before using. Simple syrup keeps in the refrigerator for up to a month. For this cocktail, you need half an ounce, which is one tablespoon.
5. Chill Your Glass
Place a champagne flute or coupe glass in the freezer for at least 15 minutes before making your cocktail. A properly chilled glass keeps the drink colder longer and maintains the champagne’s effervescence. If you don’t have time to freeze, fill the glass with ice water while you prepare the drink, then dump the water out right before pouring.
6. Juice Fresh Lemon
Roll a lemon firmly on the countertop with your palm before cutting. This breaks down the membranes and releases more juice. Cut the lemon in half and juice it, straining out any seeds. You need half an ounce of fresh lemon juice, which is about one tablespoon or the juice from about half a small lemon. Fresh juice is essential – bottled lemon juice will make an inferior drink.
7. Prepare Ice for Shaking
Fill a cocktail shaker about two-thirds full with ice cubes. Use large, solid ice cubes if possible as they melt slower and create less dilution. The ice should be fresh and clean without any freezer odors.
8. Add Gin, Lemon, and Syrup
Pour the gin, fresh lemon juice, and simple syrup into the cocktail shaker with the ice. These are the non-sparkling components that need to be combined and chilled before the champagne is added. The ratio of 1 part gin, half part lemon juice, and half part simple syrup creates perfect balance.
9. Shake Vigorously
Seal the cocktail shaker tightly. Shake hard and fast for about 10 to 15 seconds. You want to shake vigorously enough that the outside of the shaker becomes frosty and very cold to the touch. Proper shaking chills the mixture thoroughly and creates the right dilution. The sound should be crisp and vigorous.
10. Check the Temperature
After shaking, the outside of the shaker should feel ice cold. If it’s not freezing cold, shake for another 5 seconds. A properly chilled base is crucial for a refreshing French 75.
11. Prepare the Lemon Twist
Using a vegetable peeler or sharp knife, cut a long, thin strip of lemon peel from a fresh lemon, about 2 to 3 inches long and about half an inch wide. Try to get just the yellow outer peel without the bitter white pith underneath. This twist will provide aromatic oils and visual appeal.
12. Remove Glass From Freezer
Take your chilled champagne flute or coupe glass out of the freezer, or dump out the ice water if you used that method. The glass should be very cold and possibly frosted.
13. Strain Into Glass
Place a Hawthorne strainer or fine-mesh strainer over the shaker. Carefully strain the gin, lemon, and syrup mixture into the chilled glass. Don’t fill the glass more than about one-third to halfway full. You need to leave room for the champagne. The strained mixture should be crystal clear and very cold.
14. Top With Champagne
Slowly and gently pour the chilled champagne or sparkling wine over the gin mixture to fill the glass. Pour slowly to preserve the bubbles and prevent overflow. The champagne should be added gently to maintain its effervescence. Fill to about three-quarters full, leaving a little space at the top. The drink will foam slightly as you pour.
15. Express the Lemon Twist
Hold the lemon twist over the drink with the yellow side facing down toward the surface. Give it a firm twist or pinch to express the citrus oils over the cocktail. You should see a fine mist of lemon oil spray onto the surface. This adds wonderful aromatic complexity. Run the twist around the rim of the glass, then either drop it into the drink or drape it over the rim as garnish.
16. Add Optional Cherry
If using a maraschino cherry, drop it into the bottom of the glass. This is optional and not traditional, but some people enjoy the added sweetness and color. The cherry will sink to the bottom.
17. Serve Immediately
Present the French 75 right away while it’s still ice cold and beautifully bubbly. The drink should be pale golden in color with fine bubbles rising to the surface. Serve with a cocktail napkin as the glass will be cold and potentially damp from condensation.
18. Sipping Instructions
Sip the French 75 slowly to appreciate its balanced flavors. The first sip should be crisp and effervescent with bright lemon, botanical gin, and elegant champagne all in harmony. The drink should be refreshing, not too sweet, with the champagne providing lift and elegance.
19. Tips for Success
The ratio of ingredients is crucial for a balanced French 75. The classic ratio is 2 parts gin to 1 part lemon juice to 1 part simple syrup, topped with champagne. Adjust to your taste but maintain balance. Fresh lemon juice cannot be emphasized enough. Bottled lemon juice has a flat, artificial taste that ruins this delicate cocktail. Always squeeze fresh. The quality of your champagne matters. You don’t need expensive vintage champagne, but use something drinkable on its own. Cheap, overly sweet sparkling wines create an unbalanced cocktail. Prosecco is sweeter than champagne and creates a slightly sweeter French 75. Cava or traditional brut champagne create a drier, more elegant drink. Choose based on preference. Don’t skip shaking the gin, lemon, and syrup mixture. This step properly chills and dilutes the base, creating the right foundation for the champagne. The champagne must be cold. Room temperature champagne not only tastes flat but also won’t mix properly with the cold gin base. Keep your champagne well-chilled. Pouring the champagne gently preserves the bubbles. Splashing it in aggressively knocks out the carbonation and defeats the purpose of using sparkling wine. Expressing the lemon twist oils is more than decorative. The citrus oils add aromatic complexity that enhances the drinking experience with each sip. Some recipes call for cognac instead of gin, which creates a French 75 variation that’s richer and less botanical. Both versions are classic and delicious. The traditional serving vessel is a champagne flute or coupe glass, which shows off the bubbles beautifully. A rocks glass works but loses some of the visual elegance. For a lighter, lower-alcohol version, use only half an ounce of gin and increase the champagne slightly. This creates a more prosecco-forward drink. Make a pitcher version for parties by multiplying the gin, lemon, and simple syrup, shaking in batches, and topping individual glasses with champagne as you serve. Don’t add champagne to the pitcher as it will go flat. The French 75 is perfect for brunch, especially with eggs benedict, smoked salmon, or French toast. The citrus and bubbles complement rich breakfast foods. For a festive twist, rim the glass with sugar before pouring. Run a lemon wedge around the rim and dip in sugar for a sparkling, sweet edge. Different gins create different flavor profiles. Floral gins like Hendrick’s create a more delicate French 75. Bold, juniper-forward gins create a more classic, assertive version. This cocktail is naturally low in calories compared to many mixed drinks, making it a good choice for those watching their intake while still wanting something celebratory. The French 75 dates back to World War I era Paris and was originally served at Harry’s New York Bar. It’s been a symbol of celebration and elegance for over a century. Serve these at weddings, New Year’s Eve parties, graduation celebrations, or any occasion that calls for champagne and sophistication with a twist.
