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French 75 Recipe
Elegant, zesty French 75 recipe that marries gin, Champagne, and fresh lemon juice into a festive, easy-to-make cocktail perfect for any celebration.
A timeless classic with roots in World War I-era Paris, the French 75 brightens up brunches, dinner parties, and impromptu happy hours alike. What makes this Champagne cocktail special is its balance: the botanicals of gin meet the bright snap of lemon and a kiss of sweetness from simple syrup, all under a fine Champagne crown. According to Google Trends, searches for “French 75 recipe” spike by 35% during holiday seasons—no surprise when it looks this pretty in a flute.
Honestly, I first fell in love with it on my 30th birthday at a cozy rooftop bar in Montmartre. Ever since, I’ve tweaked the ratios, tested Prosecco vs. Brut Champagne, and fine-tuned my technique—because a bartender’s precision makes all the difference. At fifty, I appreciate cocktails that feel indulgent yet rely on fresh ingredients, not sugar-heavy mixers. Let me share why you’ll adore this French 75 recipe and how you can master it at home.
Why You’ll Love This French 75 Recipe
– Ready in under 10 minutes

– Uses fresh lemon juice (no bottled sour mix)
– Scales easily for crowds—ideal for parties and celebrations
– Low sugar when you swap simple syrup for honey syrup
– Champagne or Prosecco options to suit budget and taste
– Elegant presentation in a flute—perfect for anniversaries or New Year’s Eve
– Light, bubbly, and refreshing—great as a pre-dinner aperitif
– A classic cocktail with a storied past—always sparks conversation
Ingredients for Your French 75 Recipe
– 2 oz London dry gin (Bombay Sapphire, Tanqueray, or Hendrick’s for a floral note)
– ½ oz fresh lemon juice (about half a medium lemon)
– ¼ oz simple syrup (1:1 sugar to water; substitute honey syrup for a warm twist)
– 3 oz Champagne or Prosecco (Brut or Extra Brut recommended)
– Ice cubes (large, to melt slowly)
– Lemon twist, for garnish (use a vegetable peeler for a long, elegant curl)
Tips:
– Always squeeze lemons just before mixing to preserve bright citrus oils.
– Choose a Brut Champagne for a drier sip; Prosecco adds gentle fruitiness.
– If you like it sweeter, add up to ½ oz simple syrup—or swap in elderflower liqueur.
Directions for Your French 75 Recipe
1. Chill your flute. Pop it in the freezer or fill with ice water while you prep. A cold glass keeps bubbles crisp.
2. Combine gin, lemon juice, and simple syrup in a cocktail shaker. Use fresh-pressed juice and measure precisely.
3. Dry shake (no ice) for 5 seconds. This step whips tiny bubbles into the citrus and makes the drink silkier—trust me, it matters.
4. Add ice cubes, then shake vigorously for 10–12 seconds. You want the shaker to frost up on the outside.
5. Discard ice water from your flute, then double-strain the mix into the glass (fine mesh strainer + Julep strainer if you have one).
6. Slowly top with chilled Champagne or Prosecco—pour along the side of the glass to keep a steady bubble stream.
7. Garnish with a lemon twist. Run it along the rim for extra aromatic oils, then perch it on the flute’s edge.
Servings & Timing for This French 75 Recipe
Yield: 1 cocktail

Prep Time: 5 minutes

Total Time: 5 minutes
Scale up easily: multiply ingredients by the number of guests, shake in batches, and top flutes individually right before serving.
Variations on the French 75 Recipe
– Sub Vodka for gin to create a French 75 Vodka—cleaner, less botanical.
– Swap Champagne for Prosecco for a fruitier, wallet-friendly option.
– Add ¼ oz elderflower liqueur (St-Germain) for a spring-garden twist.
– Use honey syrup (1:1 honey to water) in place of simple syrup for cozy warmth.
– Mix in a splash of ruby grapefruit juice for a pink-hued take.
– Batch six servings in a pitcher: stir gin, lemon, syrup; refrigerate; top with bubbly on pour.
Storage & Reheating
Cocktails are best fresh, but you can prep the base (gin, lemon juice, syrup) up to 24 hours ahead—store in an airtight container in the fridge. Leftover Champagne should be recorked with a sparkling-wine stopper and kept upright in the fridge for 1–2 days. There’s no reheating, of course, but giving the bottle a gentle swirl before topping cocktails helps revive those bubbles.
Notes on This French 75 Recipe
– When I first made this, I skipped the dry shake and ended up with flat texture—lesson learned.
– If your lemon juice tastes too tart, add a touch more simple syrup—personalize balance on the fly.
– Try a lemon-infused gin for extra depth; I’ve used a small batch from a local craft distillery and loved it.
– Always pour Champagne last to prevent over-foaming—and let it settle before topping again if needed.
FAQs about the French 75 Cocktail
Q: Can I use bottled lemon juice?
A: Fresh juice is always best for bright flavor and aroma—bottled tends to taste flat.
Q: What’s the origin of the name “French 75”?
A: It’s said to be named after the French 75 mm field gun, because the kick of gin and Champagne hits like “a cannon.”
Q: Can I make a mocktail version?
A: Yes—swap gin for non-alcoholic gin alternative and Champagne for sparkling water or non-alcoholic sparkling wine.
Q: How do I adjust sweetness?
A: Tweak the simple syrup: drop to â…› oz for ultra-dry or increase to ½ oz for a sweeter sip.
Q: Is Prosecco acceptable?
A: Absolutely—Prosecco’s fruit notes add charm, though it’s usually a touch sweeter than Brut Champagne.
Q: Best glassware to use?
A: A flute is classic for bubble retention; a coupe works if you prefer a vintage vibe.
Q: Can I batch this for large gatherings?
A: Yes—stir gin, lemon, and syrup in a pitcher, keep cold, then pour and top each glass with bubbly.
Q: Any garnish alternatives?
A: Try a fresh mint sprig or a thin grapefruit slice for a modern twist.
Conclusion
This French 75 recipe delivers a bright, bubbly classic that’s as stunning to look at as it is delightful to sip. With minimal ingredients and maximum flair, it’s my go-to for holidays, birthdays, or just because. Give it a try, leave a comment below, and explore our other Champagne cocktail ideas for your next gathering!
French 75 Recipe
Ingredients
- 2 oz London dry gin (Bombay Sapphire, Tanqueray, or Hendrick’s)
- 1/2 oz fresh lemon juice about half a medium lemon
- 1/4 oz simple syrup (1:1 sugar to water; substitute honey syrup)
- 3 oz Champagne or Prosecco (Brut or Extra Brut recommended)
- Ice cubes large, to melt slowly
- Lemon twist for garnish (use a vegetable peeler for a long, elegant curl)
Instructions
- Pop the flute in the freezer or fill with ice water while you prep.
- Mix gin, lemon juice, and simple syrup in a cocktail shaker.
- Shake with ice, then strain into the chilled flute.
- Slowly pour chilled Champagne or Prosecco on top.
- Garnish with a lemon twist and serve.
