I had my first French 75 in the spring of 2019 at a lunch hosted by family friends. Given that gin and Champagne are two of my favorite things, I was surprised that I had never heard of this lovely cocktail.
Fast forward to a family getaway in 2022 to celebrate my parents’ 50th wedding anniversary. I ordered a French 75 at dinner one night and all of the adults were intrigued and each ordered one. Now it’s a family favorite as well. In fact, my sister, Sarah S, and I both enjoyed one at The Algonquin Hotel in New York City just this past weekend.
The cocktail takes its name from a French 75-millimeter gun that was used during World War I. It was created by famed barman, Henry MacElhoune, at the New York Bar in Paris in 1915, although the current recipe dates to the late 1920s. The combination is said to have such a kick that you feel like you’re being shelled by a field gun. This is why I stick to one French 75 in an evening. While this cocktail is most commonly made with gin, it can also be made with cognac. I recommend both variations.
The key to a good French 75 is shaking the gin, lemon juice and simple syrup with ice to ensure that it is well chilled. This is a festive drink and definitely calls for a Champagne flute. Depending on the occasion I’ll use sparkling wine (French Crémant, Spanish cava or Italian prosecco) or true Champagne to top it off. Any neutral gin works well in this recipe. Given that it’s a French drink, I used Citadelle from France with a nice balance of juniper and citrus. Ireland’s Drumshanbo Gunpowder Irish Gin (blue bottle) is also a good option.
While it has clearly taken me a while to post the original version of this drink, I have posted a few variations including a Pamplemousse 75 (made with grapefruit juice), British 70 (a tribute to Queen Elizabeth II) and Love Letter (made with lime juice and cherry flavors), which you may want to try.
| French 75 | | Print |
- 1 ounce neutral gin
- ½ ounce freshly squeezed lemon juice (~ ½ lemon) (see Notes)
- ½ ounce simple syrup (see Notes)
- 3 to 4 ounces sparkling wine (such as French Crémant, Spanish cava or Italian prosecco)
- In a shaker filled with ice, add gin, lemon juice and simple syrup. Shake.
- Strain into a champagne flute so it’s about halfway filled (see Notes).
- Top with Champagne or sparkling wine.
- Garnish with a strip of lemon peel.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1-1/2 cups and keeps two months or longer in the refrigerator.
Nicole! Happy New Year! This sounds incredible. Thank you for telling us how to make Simple Syrup. I’ve seen it in so many cocktail recipes. Now I can make it!! And the French 75 is just my style. I love gin and champagne. 🥂
Lisa – Happy New Year! I’m so glad this sounds good and that I could solve the simple syrup question! I always include it in the notes for my recipes that call for it for that reason. Someone once told me that they bought a bottle – no need as it’s so simple to make.
Gin is my Kryptonite! This looks divine!
Spenser – Mine, too! Add Champagne and it makes it even better.
One of my favorites! We served a holiday version for a non profit Christmas party that I threw in December.
David – Always festive! Please share your holiday version with me as I’m always looking for variations.