French 75 Cocktail

Name: French 75 Cocktail
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Ingredients: 1.5 oz gin London dry style recommended; 0.75 oz fresh lemon juice freshly squeezed, strained of seeds; 0.75 oz simple syrup see simple syrup section below; 2 oz Champagne or dry Prosecco or Cava, well-chilled; dry Prosecco; 4 piece ice cubes; 1 piece lemon twist for garnish; 0.5 cup granulated sugar; 0.5 cup water

Drink5 min1 servingsEasy

About this recipe

The French 75 is a timeless, elegant cocktail with a sparkling personality — crisp gin, fresh lemon juice, and a touch of simple syrup, topped with chilled Champagne. Named after the powerful French 75mm field gun for its legendary kick, this classic is bright, citrusy, and celebratory. It's a crowd-pleaser that comes together in under five minutes and feels effortlessly sophisticated.

Instructions

1
Make the simple syrup: Combine the granulated sugar and water in a small saucepan over ^[medium heat]. Stir until the granulated sugar fully dissolves, about 2–3 minutes. Do not let it boil. Remove from heat, let cool completely, then transfer to a sealed jar or bottle. It keeps in the fridge for up to 4 weeks. (Skip this step if using store-bought simple syrup.)
2
Chill your champagne flute in the freezer for 5 minutes, or fill it with ice water while you prep the cocktail.
3
Juice the lemon and strain out any seeds or pulp. Measure 0.75 oz of fresh lemon juice — freshness is key here, bottled juice will noticeably flatten the drink.
4
Fill a cocktail shaker with ice. Add the gin, fresh lemon juice, and simple syrup.
5
Shake vigorously for 10–15 seconds until the shaker is very cold and frosty on the outside.
6
Discard the ice water from your chilled flute (if you used that method). Double-strain the shaken cocktail through a sieve into the flute.
7
Slowly top with the chilled champagne, pouring gently down the inside of the glass to preserve the bubbles. Do not stir.
8
To make the lemon twist: cut a 3-inch strip of lemon peel, avoiding the white pith. Hold it over the glass and give it a firm twist to express the oils over the surface of the drink. Run the peel around the rim, then drape it over the edge or drop it in. Serve immediately.

French 75 Cocktail

Drink5 min1 servingsEasy

About this recipe

Instructions

1
Make the simple syrup: Combine the granulated sugar and water in a small saucepan over ^[medium heat]. Stir until the granulated sugar fully dissolves, about 2–3 minutes. Do not let it boil. Remove from heat, let cool completely, then transfer to a sealed jar or bottle. It keeps in the fridge for up to 4 weeks. (Skip this step if using store-bought simple syrup.)
2
Chill your champagne flute in the freezer for 5 minutes, or fill it with ice water while you prep the cocktail.
3
Juice the lemon and strain out any seeds or pulp. Measure 0.75 oz of fresh lemon juice — freshness is key here, bottled juice will noticeably flatten the drink.
4
Fill a cocktail shaker with ice. Add the gin, fresh lemon juice, and simple syrup.
5
Shake vigorously for 10–15 seconds until the shaker is very cold and frosty on the outside.
6
Discard the ice water from your chilled flute (if you used that method). Double-strain the shaken cocktail through a sieve into the flute.
7
Slowly top with the chilled champagne, pouring gently down the inside of the glass to preserve the bubbles. Do not stir.
8
To make the lemon twist: cut a 3-inch strip of lemon peel, avoiding the white pith. Hold it over the glass and give it a firm twist to express the oils over the surface of the drink. Run the peel around the rim, then drape it over the edge or drop it in. Serve immediately.