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The French 75 is one of those drinks that sounds dainty and elegant on the menu and then takes you out at the knees. Gin, lemon juice, sugar, champagne. Looks like something a woman in a 1920s Hollywood film would order. Drinks like four cocktails got into a fight in your glass.

It is named after the French 75mm field gun used in World War One, allegedly because the drink hits with the same impact. The gun fired about fifteen rounds a minute and was famously responsive and devastating, which is also a fair description of what happens after your second French 75.

It was invented at Harry’s New York Bar in Paris by Harry MacElhone in the 1920s. Harry was Scottish, had served in the war, ran the most famous bar in Paris, and is responsible for naming approximately a third of the classic cocktails we still drink. The Bloody Mary, the Sidecar, the Monkey Gland, and this one. He was busy.

What makes a French 75 great is balance. Too much gin and it is harsh. Too much sugar and it is cloying. Too much lemon and it is sour. Done right, the gin and lemon meet in the middle, the sugar smooths the edges, and the champagne lifts the whole thing into something dangerous and lovely. Drink one slowly. Or do not. That is the French 75 promise: you choose your own consequences.

French 75 Cocktail

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Gin, lemon, sugar, topped with champagne. Named after a World War One field gun because the drink kicks like one.
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Prep Time 4 minutes
Total Time 4 minutes
Ingredients Method Nutrition Notes

Ingredients
 

  • 1 oz Gin
  • 1/2 oz Fresh lemon juice
  • 1/2 oz Simple syrup or 1 tsp sugar
  • 3 oz Champagne or sparkling wine chilled
  • 1 Lemon twist to garnish

Instructions
 

Shake:
  1. Combine gin, fresh lemon juice, and simple syrup in a cocktail shaker with ice.
  2. Shake for 10 seconds until cold.
Build:
  1. Strain into a chilled champagne flute.
  2. Top with about 3 oz of cold champagne or sparkling wine.
Garnish:
  1. Express a lemon twist over the glass and drop it in.

Nutrition

Calories: 180kcalCarbohydrates: 12gProtein: 0.2gSodium: 0.01mgSugar: 10g

Notes

The drink was originally made with cognac, not gin. Gin became standard in the 1920s after Harry McElhone codified the recipe at Harry's New York Bar in Paris. Both are correct.
Use real champagne if you can. Prosecco works for everyday and is half the price. Cava is fine. Cheap supermarket sparkling wine is a downgrade — the bubbles are aggressive and the finish is sharp.
Do not stir vigorously after adding the champagne. You knock the bubbles flat. A gentle swirl is all it needs.
Servings: 1 cocktail
Calories: 180

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Tips That Actually Matter

  • Chill the flute first. Five minutes in the freezer. Keeps the champagne fizz alive longer.
  • Cognac version is also classic. Replace gin with cognac for a richer, slightly older-school version. Pre-1920s style.
  • Top with champagne LAST. Add the gin/lemon/sugar mix first, then pour champagne slowly to preserve carbonation.

I’m Scotty Boxa. Australian author, professional bad decision maker, and the bloke responsible for the rest of this website.

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