The French 75, an effervescent cocktail topped with Champagne, is native to Paris and, with a splash of bubbles, it’s a great celebratory cocktail to enjoy all year long.
Cocktail historians believe that the French 75 was likely first served in 1915 at , a bar that opened in 1911 and is still slinging cocktails in the City of Lights today.
Today, gin is a commonly used base spirit for the cocktail, however cocktail historians believe it was originally made with cognac. ( points out that the first written record of the French 75 recipe called for cognac).
With fresh-squeezed lemon juice, sugar, and a splash of Champagne, the French 75 cocktail was advertised as delivering a kick as strong as the quick-firing .
We consulted two bar experts to get their best tips for crafting a French 75 at home. Kate Tagliaferro, is the bar manager at in Columbus, Ohio. The French 75 happens to be her mother’s favorite cocktail, so she’s mastered the art of making the classic cocktail at home. We also picked up some tips from Jon Bamonte, lead bartender at at .
Ahead, here’s how to make a perfect French 75 at home, with tips on what kind of gin to use, the best type of Champagne for a French 75 and how to pick the juiciest lemons.
An Easy French 75 Recipe
A French 75 is an easy champagne cocktail to make.
Note: This is Tagliaferro’s go-to recipe for a French 75.
Ingredients:
1.5 oz (note: you could sub in a here)
0.75 oz fresh lemon juice
0.75 oz simple syrup
Lemon twist garnish
Instructions:
1. Add gin, lemon juice and simple syrup to a shaker tin, shake with ice and double strain into a champagne flute.
2. Top with champagne (about 2 oz) and garnish with a lemon twist.
Note: Double straining removes any leftover ice chips making the cocktail smooth and easy to drink with effervescence from the champagne, she says.
What kind of glassware should you use for a French 75?
“Traditional French 75 recipes are presented in , but I typically like to use a because my mom has a really pretty vintage set, and it just feels a little fancier and so ‘Gatsby’ drinking out of,” Tagliaferro says. “Whatever glassware you choose, I find it makes the cocktail better if the glass is chilled beforehand.”
What’s the Best Gin for a French 75?
Traditionally, this drink is made with cognac, but it has gained popularity in its gin form, Bamonte says.
“I prefer using for this cocktail, as its earthy notes complement the citrus’s freshness and the champagne’s roundness,” he says.
What Kind of Champagne is Best for A French 75?
Boozy and refreshing, a French 75 can be made with gin or cognac.
“People typically think that nothing special is required with the sparkling component of the cocktail, but it’s actually the largest ingredient by volume and can really change the flavor profile,” Tagliaferro says.
You want something robust to hold up against the citrus but nothing too sweet to make the cocktail lose its lightness. A champagne made from 100% Pinot Noir (Blanc de Noir) typically fits the bill, she says.
Bamonte recommends opting for young or non-vintage champagne, avoiding anything too toasty or rich.
“For a more budget-friendly alternative, consider a Crémant—a sparkling wine made in the same method as champagne but produced outside the Champagne region,” he suggests.
Do You Shake or Stir a French 75?
Shake this drink to blend the citrus, sugar, and alcohol, Bamonte says.
“As a general rule of thumb, if your ingredients are clear, stir them; if they’re opaque, shake them,” he says.
What’s The Best Sweetener for a French 75?
A simple syrup of equal parts sugar to water made at home is the best sweetener, Tagliaferro says.
“To jazz up the cocktail or change the flavor profile based on season, you can infuse your syrup. I’ve made a cranberry-cinnamon syrup at Christmas time, blood orange syrup for fall, and a lavender syrup for the spring,” she says.
How to Pick the Best Lemons for a French 75?
Go with fresh-squeezed juice. It’s worth the effort.
Make sure your lemons are ripe, with smooth and shiny skins, as these typically have a thinner pith and yield more juice, Bamonte says.