Gin French 75
Updated Dec. 6, 2024
- Total Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Ice
- ¼cup gin
- 1tablespoon lemon juice
- 1tablespoon simple syrup
- Brut Champagne
- Lemon twist, for garnish
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Preparation
- Step 1
Combine lots of ice, the gin, lemon juice and simple syrup in a mixing glass and shake. Strain into an empty glass. Top with Brut Champagne. Garnish with a lemon twist
Private Notes
Comments
The French 75 is one of the oldest cocktails around, and has its roots in WW1. The name comes from the French 75mm cannon used in that war. Soldiers were given an alcohol ration -- the French Army used cognac, the Brits gin, and all armies in the trenches were provided with lemons to prevent scurvy. Many of the battles were in and around the Champagne region of France, so that was added in later by bartenders as a sort of homage to Allied victory.
I serve in a champagne saucer instead of a flute. It seems to sip easier. I make a batch in a shaker with everything except the champagne and keep in the freezer.
While the proportions of this (lemon:syrup:gin) are delightful, I made the mistake of doubling this recipe! If you're seeking the typical champagne-flute-with-lemon-peel-flourish French 75, assume that this recipe makes two! I split the recipe between two flutes and topped the gin, sugar and syrup with about 4 tbs of champagne (Cava, actually, I booze on a budget!) and a poorly attempted lemon twist. My partner and I enjoyed it immensely at the end of a long day!
It’s perfectly balanced.
I made this for a party of six, so I tripled the recipe. I also added some Lilamand raspberry syrup in place of some of the simple syrup. I prepared it in advance by mixing the ingredients without ice or the champagne in a cocktail shaker then placing it in the freezer until our guests arrived. Ice cold perfection topped with cold champagne & a lemon twist. It was a huge hit with my guests!
Love F75s! My husband makes them by replacing some of the simple syrup with a bit of Cointreau, to taste, a variation I've come to prefer over the classic.
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