French 75 Cocktail Recipe

A classic cocktail consisting of gin, champagne, simple syrup, and lemon juice.

French 75 Cocktail Recipe

The French 75 cocktail is a classic libation that consists of gin, champagne/prosecco, simple syrup, and fresh lemon juice. The cocktail dates back to 1915 when it earned it’s name for packing a punch like a 75mm artillery gun from World War I. If that’s not the most badass reputation then I don’t know what is.

Patty and I went to a Prohibition-style cocktail bar in Nashua, NH called ‘Codex’ that serves a lot of awesome classic cocktails. It’s completely hidden from the outside and to enter, you have to walk through a hidden door that looks like a book case.

That’s where we first tried the French 75. It’s an awesome summer cocktail that is light, fizzy, and crisp, while still delivering a boozy kick.

French 75 Ingredients

Gin (I like Plymouth), simple syrup (melted sugar and water), fresh lemon juice, and a float of champagne/prosecco. I always use prosecco since it’s much cheaper than champagne and I can’t taste the difference anyway. Some day when I’m rich I’ll make the switch to champagne.

How to Make a French 75

Two important steps—the cocktail shake and the prosecco float. Add gin, lemon, and simple syrup to a cocktail shaker with plenty of ice and shake. Strain into a chilled coupe or flute and set aside. The prosecco is then added directly to the glass at the very end. You shake prosecco and you’ll blow the lid off your shaker!

I’m a firm believer the prosecco and citrus makes this refreshing cocktail a great addition to any brunch. For me, it’s my new favorite drink served in a champagne flute. Cheers!

French 75 Cocktail Recipe
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How to Make a French 75 Cocktail

  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 1x

Scale

Ingredients

  • 1 1/2 ounces gin
  • 3/4 ounce lemon juice
  • 1/2 ounce simple syrup
  • 3 ounces champagne or prosecco

Instructions

  1. Combine the first three ingredients in a cocktail shaker with ice. Shake and strain into a champagne glass.
  2. Top with 3 oz of champagne or prosecco and serve with a lemon peel.

Recipe credit: Epicurious