When I want a light cocktail before dinner or a drink to go with brunch, I always opt for the elegant French 75—not a classic mimosa. With a bright, sunny color, this sparkling, lemon-y cocktail is refreshing, crisp, and bright, with subtle notes of herbs from the gin.
What Is a French 75?
A French 75 is a classic bubbly cocktail that contains gin, lemon juice, sugar, and Champagne. It was created at Harry’s Bar in Paris during World War 1, and the 75 in the name is said to refer to the 75-millimeter field guns used in the war. There has been some debate that the French 75 was originally made with cognac rather than gin, but it is now known as a gin-based cocktail.Key Ingredients in a French 75
Lemon. You’ll need a whole lemon for its zest and juice. For a slightly more floral French 75, use a Meyer lemon instead.Gin. Any kind of gin will work here; choose your favorite or go with London dry for a more herbaceous flavor. I like the citrus and juniper notes of Gray Whale gin with the Champagne and lemon in this drink.
Simple syrup. Stick to a simple syrup that’s equal parts water and sugar.
French 75 Cocktail
Makes 1 drink- 1 medium lemon
- 1 1/2 ounces gin
- 3/4 ounces simple syrup
- Ice
- 2 ounces chilled dry sparkling wine, such as brut Champagne
2. Place the lemon juice, 1 1/2 ounces gin, and 3/4 ounce simple syrup in a cocktail shaker. Fill the shaker halfway with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.
3. Pour through a strainer into a Champagne flute. Slowly pour in 2 ounces chilled dry sparkling wine. Hold the lemon peel over the cocktail and twist the peel to express the oils onto the surface of the drink. Run the outside of the peel over the rim of the flute, then drop the peel into the cocktail.
Recipe note: If you plan on making multiple French 75s, I recommend zesting and juicing all the lemons first. You can double everything to make two drinks at a time in the shaker, but I wouldn’t do more than two to make sure the cocktails get chilled and diluted properly with the ice.
