A traditional, potent cocktail made with Champagne and gin.
| Prep Time: | 3 mins |
| Total Time: | 3 mins |
| Servings: | 1 |
| Yield: | 1 cocktail |
Ingredients
- cracked ice
- 2 fluid ounces gin
- 1 teaspoon simple syrup
- ½ fluid ounce lemon juice
- 5 fluid ounces brut champagne, chilled
- 1 slice lemon
Instructions
- Chill cocktail shaker and glass (champagne flute or collins glass) in the freezer. Add ice to shaker. Pour gin, simple syrup, and lemon juice into shaker. Shake well. Fill chilled glass half full of ice, then strain cocktail into the glass. Top with champagne and garnish with a lemon slice.
- Don’t skimp on the ice or skip the chilling. This drink was meant to be served COLD.
Reviews
Didn’t like this recipe. The balance is completely off. Halve the gin and double the simple syrup.
Nice drink! According to my bar book, the original calls for gin. The cognac version is a variation, among others, including bourbon (French 95). I considered using leftover champagne (one day old) but decided not to risk flat champagne – better to crack open a new bottle and get all the effervescence. I like this version and will make it again.
I’m not a gin drinker and so I used vodka. Yummy!
I made the simple syrup out of raw sugar (1 cup water, 1 cup sugar). I made them as a signature cocktail to start a French dinner for a birthday celebration. Used Hendrick’s gin, and bottled Real lemon juice. These turned out to be absolutely delicious, and everyone was impressed.
This drink is fantastic!! It’s perfect as is, or as a base for at least a dozen other drink ideas! I’ve only made one of these so far, just by adding about a 1-1/2 tsp of Blackberry Puree in the bottom of the glass first – utter summertime perfection! ( I didn’t get a picture because I couldn’t stop drinking it! ) Oh, it’s also great to partially mix in bulk, then top either in a pitcher or individually with the champagne! Perfect for a group Brunch! Enjoy!
Close recipe, but something’s missing. I had this drink at Harry’s Bar in Paris. I am told this is where it was first invented in the ‘20s. The true recipe according to Harry’s Bar is gin, champagne, ABSINTHE (only a dash for taste), sugar and lemon made in a shaker then poured over ice in a tall glass. I have never seen nor heard of it made with absinthe any place else. The absinthe does make a difference. Does anyone else know this recipe?
This drink is a good way to use up an open bottle of champagne.
This is “my drink” while going to nice restaurants. Finally decided to try making them at home…gin and tonics took a back seat! This one is a heavy hitter, but I love it!
This was light and refreshing. Honestly, I think I’d just drink the bubbles straight, but it was something different.
Made according to original recipe with cognac instead of Gin-made a much smoother cocktail. Have made it several times and will continue to make it as it has become my favorite cocktail.
I’m a fan. Through and through. Tweak it to your personal taste…but my family, friends and myself love it as is. Dreamy.
I’m drinking one now…. i’m not a big champagne fan, but that said i’m enjoying this… the gin gives it punch and the lemon gives it bite…. only wish i had the cherry at the bottom… i floated a lemon in it and poured the ice from the shaker into it…it’s keeping it colder and tastes better.. also i’m using a white wine glass because a flute was too small for ice..
As written, I found the gin a bit overpowering, but then again, I’ve never been a huge fan of the flavor of gin. Cutting the amount of gin by about half made the drink perfect for me.
I have always used what I was told was the original recipe: 2 oz. Cognac 1 oz. simple syrup (or 2 tsp. superfine sugar) 1 oz. lemon juice Brut Champagne or other dry sparkling wine In aviation circles, the legend is that this drink was created by Raoul Lufbery in WW1 when he was a member of the Lafayette Escadrille and commanded the 94th Aero Squadron. The name comes from the French 75mm artillery piece that had a kick like a mule. When making this, use a good quality Cognac (VSOP) and a good Brut Champagne and hold on to your chair when you try to get up…
Like another reviewer had said; the French 75 is meant to be made with a Brut (dry champagne) and gin. This is not likely to be for the sweet cocktail drinker. If the drinker would like it to be sweet, I advise that you use a Sec. I enjoyed it! Refreshing, reminiscent of lemonade, crisp, and definitely “hard-hitting!” Enjoy, and let the good times roll!
Well, now that I’m awake from my nap I can review the recipe!—-I think this recipe is completely dependant on the champagne you use. Using a brut, it’s definitely not sweet so be aware of that. I liked it but don’t know that I’d make it again, just not a “knock your socks off” recipe (but a “knock you out” recipe!). 🙂 A great way to use up a bottle of champagne leftover from mimosas at breakfast.