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El French 75 es un cóctel clásico y elegante con una personalidad chispeante — ginebra crujiente, jugo de limón fresco y un toque de jarabe simple, coronado con Champagne refrigerado. Nombrado así por el poderoso cañón de campaña francés de 75 mm por su legendario impacto, este clásico es brillante, cítrico y celebratorio. Es un favorito de la multitud que se prepara en menos de cinco minutos y se siente sin esfuerzo sofisticado.

Instrucciones

1. 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. 2

   Chill your champagne flute in the freezer for 5 minutes, or fill it with ice water while you prep the cocktail.

3. 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. 4

   Fill a cocktail shaker with ice. Add the gin, fresh lemon juice, and simple syrup.

5. 5

   Shake vigorously for 10–15 seconds until the shaker is very cold and frosty on the outside.

6. 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. 7

   Slowly top with the chilled champagne, pouring gently down the inside of the glass to preserve the bubbles. Do not stir.

8. 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.