French 75 Recipe
This French 75 recipe is a sparkling cocktail that blends gin, fresh lemon juice, and Champagne for a vibrant, easy-to-make celebratory drink.
Let me tell you about this classic libation: the French 75 hails from Parisian bars of the early 20th century, where world-weary soldiers toasted victory with its bubbly lift. What makes it special is its balance—a kiss of gin’s botanicals, the zing of fresh lemon, just a touch of sweetness, and a fizzy crown of Champagne or Prosecco. I first fell for it at a summer garden party hosted by my dear friend Sue—her flute full of pale gold bubbles seemed to capture the very essence of sunshine. Whether you’re marking an anniversary, mixing drinks behind your home bar, or simply craving a light, fresh cocktail, this is the recipe you’ll return to again and again.
Why You’ll Love This Recipe
– Ready in under five minutes—no fuss, no fancy equipment
– Uses everyday ingredients you likely have on hand (hello, gin and lemons)
– Perfect balance of tart and sweet—never cloying
– Easy to scale up for parties or bar cartons at home
– Elegant presentation in a flute makes any moment feel like a celebration
– Lighter on sugar than most sparkling cocktails
– Gluten-free and naturally low-carb (depending on your gin)
– Versatile: swap Champagne for Prosecco or a dry sparkling rosé
Ingredients
– 1 ounce gin (I love Hendrick’s or Beefeater for a classic botanical punch)
– 1/2 ounce fresh lemon juice (about half a medium lemon; avoid bottled juice—it’s flat)
– 1/2 ounce simple syrup* (see Note below for homemade tip)
– 3 ounces dry Champagne or Prosecco (choose a Brut NV for crispness)
– Lemon twist or edible flower, for garnish
*Simple syrup: equal parts granulated sugar and water, heated until sugar dissolves, then cooled.
Tips:
• Use fresh, unwaxed lemons for the brightest flavor.
• Choose a gin you already enjoy neat—that flavor shines through.
• Chill your glass or flute in the freezer for a frosty presentation.
Directions
1. Grab a cocktail shaker and a strainer; fill the shaker halfway with ice.
2. Pour in the gin, fresh lemon juice, and simple syrup. Seal the shaker and shake vigorously for 10–12 seconds—this chills the mix and adds a silky texture.
3. Strain into a chilled Champagne flute, leaving room at the top. (Tip: use a fine mesh strainer if you want zero ice shards.)
4. Gently pour the Champagne or Prosecco down the side of the glass to preserve bubbles. Listen for that gentle fizz—music to any bartender’s ears.
5. Twist a strip of lemon peel over the glass to release oils, then drop it in or balance it on the rim. You know what? A tiny edible flower looks dreamy, too.
6. Serve immediately. Sip slowly and enjoy the layers of flavor.
Servings & Timing
– Yield: Makes 1 cocktail (scale ingredients by party size—see Notes)
– Prep Time: 5 minutes (including zesting and juicing)
– Chill Time: none, unless you pre-chill glassware (5–10 minutes)
– Total Time: 5–10 minutes
Variations
– Raspberry French 75: Muddle 3 raspberries in the shaker before adding liquids.
– Elderflower Twist: Swap simple syrup for elderflower liqueur (St-Germain).
– Low-Alcohol Flair: Use 2 ounces Prosecco and 1 ounce gin.
– Nonalcoholic “Mock 75”: Replace gin with Seedlip Spice and Champagne with sparkling water.
– Rosemary Infusion: Slap a rosemary sprig and add to the shaker for herbal notes.
– Rosé Sparkle: Use a dry rosé Champagne for a pink-hued treat.
Storage & Reheating
Cocktails are best enjoyed immediately, but you can pre-mix the gin, lemon juice, and syrup up to 24 hours ahead. Store in a sealed bottle in the fridge. When guests arrive, pour the pre-mix into glasses and top with Champagne.
Leftover Champagne should be re-corked with a stopper and kept upright in the fridge for up to three days—though it’s happiest on day one.
Notes
• Simple syrup tip: For a lighter mouthfeel, use superfine sugar; it dissolves faster.
• Scaling up: For a party punch, mix 1 cup gin, ½ cup lemon juice, ½ cup simple syrup, then top each glass with 3 ounces Champagne.
• Testing lemon sourness: If your lemons are extra tart, start with 1/4 ounce syrup and adjust to taste.
• Glassware matters: A slender flute channels bubbles; choose crystal if you have it.
• Temperature check: If the shaker feels too cool, you’ve over-shaken—aim for “just chilled.”
• Learning moment: My first French 75 was too sweet—fine-tuning the syrup ratio made all the difference.
FAQs
Q: Can I use Prosecco instead of Champagne?
A: Absolutely—you’ll save a few dollars and still get plenty of bubbles; just pick a dry Brut style.
Q: What’s the best gin for a French 75?
A: I favor a London dry gin like Beefeater or Bombay Sapphire for its clean, botanical profile.
Q: How can I make it ahead?
A: Mix gin, lemon juice, and syrup up to a day prior; chill and top with bubbly just before serving.
Q: Is it too strong for brunch?
A: Not at all—this cocktail is lighter on alcohol (especially if you add more Prosecco); perfect for daytime sipping.
Q: Can I substitute simple syrup with granulated sugar?
A: You could, but it may grit—dissolve sugar in juice before shaking, or stick with syrup for smoothness.
Q: Why did my drink go flat so fast?
A: Pour Champagne slowly down the glass side and use a chilled flute—these tricks preserve bubbles.
Q: What garnish works best?
A: A lemon twist is classic, but a small herb sprig (mint or rosemary) adds a fresh aroma.
Q: How many calories are in one French 75?
A: Roughly 150–180 calories, depending on your syrup ratio and Champagne choice.
Conclusion
This French 75 recipe brings together gin, lemon, and bubbly for a light, elegant cocktail that suits any celebration—from backyard barbecues to cozy winter gatherings. With just a few bright ingredients and minimal effort, you can serve a drink that feels both timeless and personal. Give it a whirl, leave me a comment on your favorite twist, and explore more cocktail classics right here on the blog—cheers!
French 75
Ingredients
- 1 ounce gin I love Hendrick’s or Beefeater for a classic botanical punch
- 1/2 ounce fresh lemon juice about half a medium lemon; avoid bottled juice—it’s flat
- 1/2 ounce simple syrup equal parts granulated sugar and water, heated until sugar dissolves, then cooled
- 3 ounces dry Champagne or Prosecco choose a Brut NV for crispness
- Lemon twist or edible flower for garnish
Instructions
- Fill the shaker halfway with ice.
- Add gin, fresh lemon juice, and simple syrup to the shaker. Shake vigorously for 10–12 seconds.
- Strain into a chilled Champagne flute. Gently pour Champagne or Prosecco down the side of the glass.
- Twist a strip of lemon peel over the glass, then drop it in or balance it on the rim. Serve immediately and enjoy!
