French 75 Cocktail
This four-ingredient cocktail combines botanical gin, fresh lemon, and Champagne for a bright, bubbly drink that comes together in under five minutes and looks absolutely stunning in a flute.
Equipment
- Cocktail shaker - Standard two-piece tin works great
- Jigger - For accurate measurements
- Citrus juicer - Handheld press or reamer
- Champagne flute - Or coupe glass
- Strainer - Typically built into shaker lid
- Bar spoon - Or teaspoon for stirring
- Vegetable peeler - Or channel knife for garnish
- Cutting board - (optional)
- Fine-mesh strainer - (optional)
Ingredients
- 1.5 oz London dry gin - 45 ml; such as Beefeater or Tanqueray
- 0.75 oz fresh lemon juice - 22 ml; from about half a large lemon, strained
- 0.75 oz simple syrup - 22 ml; homemade or commercial
- 3 oz Champagne or dry sparkling wine - 90 ml; Brut or Extra Brut recommended
- Lemon twist - For garnish
- Ice - For shaking; large cubes preferred
Instructions
- Chill your flute or coupe glass in the freezer for 5 minutes, or fill with ice water while you prepare the cocktail.
- Juice half a large lemon to yield 0.75 oz (22 ml) of fresh lemon juice, straining out any seeds or pulp.
- Fill the cocktail shaker about two-thirds full with fresh ice until it feels cold to the touch.
- Measure 1.5 oz (45 ml) of London dry gin and pour it over the ice in the shaker.
- Add 0.75 oz (22 ml) each of fresh lemon juice and simple syrup to the shaker.
- Secure the lid tightly and shake vigorously for 10 to 15 seconds until the shaker is very cold and slightly frosty.
- Strain the mixture into the chilled glass, filling it only halfway to leave room for the Champagne.
- Slowly pour 3 oz (90 ml) of well-chilled Brut Champagne down the inside edge of the glass, then do not stir.
- Twist a thin strip of lemon peel over the drink to express the oils, then drape or curl it over the rim and serve immediately.
Notes
- Always use fresh lemon juice for the brightest flavor — bottled juice is flat and slightly bitter.
- Chill everything: the glass, the gin, and the sparkling wine should all be cold before you start.
- Shake vigorously for a full 10 to 15 seconds to properly chill and dilute the base; under-shaking leaves the cocktail sharp and warm.
- Use a London dry gin like Beefeater, Tanqueray, or Bombay Sapphire for a classic juniper-forward profile.
- For a sweeter drink, you can substitute Prosecco, but reduce the simple syrup to 0.5 oz to keep the balance right.
- The cocktail is best served immediately — the Champagne bubbles are at their most lively in the first few minutes.
- To batch for a party: combine the gin, lemon juice, and simple syrup in a pitcher and refrigerate for up to 24 hours. Shake 3 oz of base per serving and top with Champagne individually.
- Homemade simple syrup keeps in the refrigerator in a sealed container for up to 2 weeks.
- For a non-alcoholic version, substitute the gin with a botanical spirit like Seedlip and use non-alcoholic sparkling wine or sparkling water.
- The French 75 was named after the French 75mm field gun from WWI, a nod to the cocktail's surprisingly powerful kick.