There’s something about a French 75 that feels like a celebration, even on an ordinary Tuesday. It’s not just another cocktail, it’s a little bit of history and sparkle in a glass. I think that’s why I keep coming back to it.

The story goes that it’s named after a French artillery piece from World War I, which always seemed like an odd choice for something so light and bubbly. But then you taste it, and you get it. It has a kick. A surprisingly delightful, elegant kick that sneaks up on you.

I love that its origins are a bit fuzzy, debated by bartenders and historians. Some early recipes even called for cognac instead of gin. That’s the beautiful thing about classics, they have room for your own story. My version, the one I’m sharing with you, is firmly in the gin camp. It just sings with the botanicals.

Why This Cocktail Works

This isn’t a complicated drink to make, but the magic is in the balance. You get the crisp, juniper-forward notes of gin, the sharp wake-up call of fresh lemon, just enough sweetness to smooth things over, and then that glorious, effervescent Champagne lift.

It transforms a simple sour into something truly special. It’s brunch’s best friend, yes, but it’s also perfect for toasting a small win, or for sipping while you start dinner. It’s versatile like that.

Ingredients Needed for the Recipe

• Gin (1 ounce): The backbone. A good London dry gin works beautifully here, providing those classic herbal and citrus notes that play so well with the other ingredients.
• Fresh Lemon Juice (1/2 ounce): Non-negotiable. Bottled juice just won’t give you that bright, vibrant acidity. It’s the zesty heart of the drink.
• Simple Syrup (1/2 ounce): This mellows the sharp lemon and strong gin, bringing harmony. You can adjust this slightly to your taste if you prefer a drier or sweeter sip.
• Champagne or Dry Sparkling Wine (3 ounces): The grand finale. A dry brut Champagne or Prosecco adds the celebratory fizz and a touch of elegant dryness. Don’t break the bank, but use something you’d enjoy drinking on its own.
• Lemon Twist: More than just decoration. A twist of lemon peel expressed over the drink releases essential oils that add an incredible aromatic layer to every sip.

The Tools You’ll Want Handy

You don’t need a fully stocked bar to make this. A cocktail shaker is ideal for getting everything nicely chilled and diluted. If you don’t have one, a large jar with a tight lid works in a pinch.

You’ll also need a way to strain the cocktail into your glass, so a small fine-mesh strainer or even the lid of your jar, cracked open just enough, can do the job. And of course, a Champagne flute. It’s not just for show, the tall, narrow shape helps preserve those precious bubbles.

How to make French 75 Cocktail?

Step 1 – Chill Your Glass

Start by placing your Champagne flute in the freezer for a few minutes. A cold glass keeps your cocktail chilled longer and helps maintain the carbonation in the Champagne. It’s a tiny step that makes a big difference in the final experience.

Step 2 – Shake the Base

In your cocktail shaker, combine the gin, fresh lemon juice, and simple syrup. Add a generous handful of ice. Now, shake it with conviction, not just a timid rattle. You’re aiming for it to feel frosty in your hand, about 10-15 seconds.

This does more than just mix and chill. It slightly dilutes the mixture with water from the melting ice, which actually softens the alcohol edge and allows all the flavors to meld together seamlessly.

Step 3 – Strain and Top

Take your chilled flute from the freezer. Strain the chilled gin mixture directly into the glass. Try to keep the foam from the shaking out of the glass for a clearer look. Now, gently top it with your chilled Champagne.

Pour it slowly down the side of the flute to preserve as much effervescence as possible. You should see a lively cascade of bubbles rising to the top. That’s the good stuff.

Step 4 – Garnish with Aroma

Take a fresh strip of lemon peel. Hold it over the drink, colored side facing down. Give it a sharp twist to spritz those citrus oils over the surface. Then, you can drop it in for garnish or simply discard it.

That aromatic burst from the twist is the first thing you smell when you bring the glass to your lips. It completes the drink before you even take a sip.

Serving and Pairing Ideas

The French 75 is famously a brunch star, cutting through the richness of eggs benedict or hollandaise like a charm. But its talents extend far beyond midday.

I find it makes a wonderful aperitif before a lighter meal, like roasted chicken or seared scallops. Its crisp, clean profile wakes up the palate without overwhelming it. For a casual gathering, a big pitcher of the gin-lemon-syrup base can be pre-made and topped with bubbly as guests arrive.

Tips

• For the best lemon twist, use a vegetable peeler or a sharp paring knife. Try to get just the yellow zest, avoiding the bitter white pith underneath.
• If you’re out of simple syrup, you can make it in minutes. Just combine equal parts sugar and water in a saucepan, heat until the sugar dissolves, then let it cool. It keeps for weeks in the fridge.
• Feel free to experiment with different gins. A more floral or citrus-forward gin can create a lovely variation on the classic profile.
• While the cocktail is traditionally served “up” in a flute, don’t be afraid to serve it on the rocks in a coupe or even a wine glass if that’s what you have. The most important thing is to enjoy it.
• Always add the Champagne last, and don’t shake it. You want all those delightful bubbles to stay in the drink, not escape in your shaker.

A Note on Variations

As I mentioned, the cognac version is a historic and delicious path. If you want to try it, simply swap the gin for an equal amount of a good VS or VSOP cognac. It becomes richer, slightly deeper, and wonderfully festive.

Some modern twists I enjoy include a dash of orange bitters in the shaker, or a sprig of thyme or rosemary as a garnish alongside the lemon twist. It’s a classic for a reason, but it’s also a fantastic canvas for a little personal touch.

So, whether you’re marking a special occasion or just the end of a long day, this cocktail is a reliable recipe for a moment of brightness. It’s a simple pleasure, but sometimes, those are the very best kind.