French 75
A sparkling gin sour lengthened with dry Champagne, the French 75 is crisp, floral, and zesty with a fine-bubbled finish. It drinks like a sharpened Collins in cocktail attire and shines as an aperitif.
History of French 75
The French 75 likely emerged in Paris during the First World War era, with many pointing to Harry’s New York Bar as an early home. Its name references the punchy French 75 mm field gun, a nod to the drink’s surprising potency beneath its elegant bubbles. Like many classics, exact authorship is murky and competing menus from the 1910s and 1920s cloud the picture. Early versions sometimes used cognac instead of gin, and ratios varied as bartenders balanced sweetness, acidity, and sparkle. As Champagne styles shifted drier across the twentieth century, recipes generally reduced sugar to keep the drink crisp. By mid-century, the gin build had become the most recognised template in English-language guides. Today the French 75 straddles two worlds: a proper cocktail with measured citrus and syrup, and a Champagne toast with levity and lift. Its appeal is timeless because it feels festive without weight. Few serves deliver as much glamour for so little effort.
Why the French 75 Works
A French 75 is essentially a sparkling gin sour. Lemon brings brightness, syrup rounds the edges, and gin’s botanicals lift into the Champagne’s aromatics. Carbonation adds texture, stretching flavours while keeping the finish dry. Dilution from a hard, brief shake integrates sugar and acid, softening the gin without washing it out. When topped with very cold, dry sparkling wine, the drink lands crisp rather than sweet. The mousse carries citrus oils from the garnish for a fragrant first sip. The chilled flute focuses aroma and slows bubble loss, which means a livelier, more persistent finish. Measured sweetness allows the wine’s acidity to lead, so the cocktail refreshes instead of cloying. The result is a light-bodied aperitif that feels celebratory and precise.
Should You Mix Ahead?
Pre-batch the base: gin, lemon juice, and simple syrup in a ratio of 2:1:1 by volume. Keep it sealed and refrigerated for up to 24 hours; colder liquid means better fizz retention. Do not add sparkling wine until service. Before guests arrive, chill flutes in the freezer and keep the sparkling wine on ice. Shake the pre-batched base hard with fresh ice to re-aerate and chill, then strain and top with wine. Garnish to order for peak citrus aroma. For parties, bottle the base and label with the date and ratio. As a rule, 3 ounces of sparkling wine per serve gives a balanced finish. Any leftover base should be used the same day for best brightness.
Food & Snack Pairings
Briny oysters, prawns, and smoked salmon play beautifully with the drink’s acidity and bubbles. The citrus lift cuts through fat and heightens oceanic sweetness. A squeeze of lemon on the food will echo the cocktail. Crisp fried chicken, tempura vegetables, and salty crisps are excellent with Champagne’s palate-cleansing sparkle. The carbonation scrubs richness while the gin’s botanicals add herbal lift. Keep seasoning snappy and bright. Goat’s cheese tart, asparagus with lemon butter, and fresh cheeses work well for lighter fare. The drink’s dryness prevents overload, while the lemon twist provides a fragrant bridge. Avoid overly sweet dishes that would blunt the acidity.
How to Make French 75
Add gin, fresh lemon juice, and simple syrup to a shaker filled with solid ice. Shake hard for about 10 seconds to chill and integrate without over-diluting. Fine-strain into a chilled Champagne flute. Top gently with very cold dry sparkling wine, aiming for about 3 ounces. Pour down the side of the glass to preserve mousse and prevent a sugar-driven foam-up. Do not stir; the bubbles will mix the drink. Express a long lemon twist over the surface and place it neatly on the rim or drop it in. Taste for balance: if your wine is slightly sweeter, reduce the syrup next round. Serve immediately while lively.
When to Serve
Serve as a classic aperitif before dinner when palates are fresh. It’s ideal for spring and summer afternoons when people crave brightness over weight. The first sip should feel like a wake-up call. It’s a natural at weddings, graduations, and New Year’s Eve, where bubbles set the tone. Because it’s compact yet spirited, it bridges a toast and a first course elegantly. Keep trays and flutes cold for service. Brunch loves a French 75 for its citrus snap and low heaviness. Offer alongside light savouries rather than rich sweets. Daytime service benefits from smaller pours to keep heads clear.
Common Mistakes
Using warm sparkling wine flattens the drink immediately. Keep the bottle in an ice bucket and the flutes chilled to preserve texture. If bubbles fade quickly, your temperature or glassware wasn’t cold enough.
Over-sweetening is common, especially with softer wines. Start with modest syrup and adjust to the specific bottle’s dryness. When in doubt, let acidity lead and correct with a slightly longer lemon twist.
Shaking too long adds unnecessary dilution and can mute the gin. Ten brisk seconds with firm ice is enough to integrate and chill. Fine-strain to remove ice shards that would kill the mousse.
Recommended
Best gin for French 75
Choose a classic dry gin with clear juniper and a tidy citrus profile. This supports the lemon and avoids clashing with the wine’s delicate aromatics. Overly sweet or flavoured gins can muddy the finish.
Best cognac for French 75
For the cognac variation, select a youthful, fruit-forward style with bright orchard notes. You want lift rather than heavy oak, which can overpower the bubbles. The citrus and syrup will help streamline the palate.
Taste Profile
Ingredients
Instructions
Chill glassware
Place a Champagne flute in the freezer and keep your sparkling wine on ice until needed.
Shake the base
Add gin, fresh lemon juice, and simple syrup to a shaker with solid ice. Shake hard for about 10 seconds to chill and integrate.
Fine-strain
Fine-strain the mixture into the chilled Champagne flute to remove ice shards and pulp.
Top with bubbles
Gently top with very cold dry sparkling wine, pouring down the side to preserve mousse.
Garnish and serve
Express a lemon twist over the surface to release oils, then place it on the rim or drop it in. Serve immediately.
Bartender Tips
Temperature is everything
Keep the sparkling wine and glassware very cold to maintain a lively mousse and crisp finish.
Adjust sweetness to the wine
Drier wines need the full 1/2 oz of syrup; slightly sweeter bottles may be better at 1/4 oz.
Shake briefly, not endlessly
Ten seconds is enough to integrate and chill without over-diluting and dulling the fizz.
Build a zero-ABV French 75 by shaking chilled juniper tea or a botanical spirit alternative with fresh lemon and a light syrup. Fine-strain into a flute and top with a quality alcohol-free sparkling wine. Keep everything very cold to preserve bubbles and lift. To mimic gin’s structure, steep juniper, coriander seed, and citrus peel in hot water, then chill thoroughly. Balance with a touch less syrup than the alcoholic version, as many alcohol-free wines carry a hint of sweetness. A generous lemon twist gives the necessary aromatic snap. Because the drink relies on acidity and carbonation, freshness is key. Open the alcohol-free fizz just before serving and avoid over-dilution in the shake. The result is bright, celebratory, and genuinely satisfying without alcohol.
Similar Drinks
Frequently Asked Questions
What gin and sparkling wine should I choose for a French 75?
Select a dry, juniper-forward gin for clarity, or a citrus-led style if you prefer extra lift. Pair it with a very dry, high-acid sparkling wine to keep the finish crisp; brut levels work well. Avoid overly sweet wines, which can make the drink cloying.
Do I need to shake, and how hard should I shake?
Yes, shake the gin, lemon, and syrup briefly to chill and integrate, about 10 seconds with firm ice. Over-shaking adds dilution that dulls the bubbles when you top. Fine-strain into a chilled flute and let the carbonation mix the drink for you.
How strong does a French 75 feel, and when should I serve it?
It lands around a light-to-medium 13% ABV in the glass, so it drinks sprightly rather than heavy. Serve as an aperitif, at brunch, or for a toast when you want brightness and finesse. Keep pours modest for daytime occasions.
Can I pre-batch or make a large format version?
Pre-batch the still base (gin, lemon, syrup) and keep it very cold; add sparkling wine to order only. For parties, bottle the base and chill flutes to preserve fizz. If a batch skews sweet or flat, reduce syrup and ensure the wine is properly iced.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 3/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews