Serve this classic cocktail to kick off your next dinner party. The French 75 is easy to make and a perfect pre-dinner drink.
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ORIGINS OF THIS CLASSIC COCKTAIL
Have you ever had a French 75? It’s said to date all the way back to World War I and was served at Harry’s American Bar in Paris in the 1900s. In its most common iteration – a combination of gin, champagne or sparkling wine, lemon, and sugar – its potency has been compared to that of a French 75mm field pistol; hence, its name. As we know, recipes evolve over years and generations, so there are some conflicting opinions on this story and even the ingredients. Some French 75 recipes call for cognac instead of gin. Whatever the history – it’s a delicious drink and very easy to make.
TIPS FOR MAKING THE DRINK
In this instance, I stuck with gin as that’s what I had on hand and tend to prefer. Last summer, I tried Greenhook Ginsmiths Dry Gin – it’s local (to me) as it’s distilled in Greenpoint, Brooklyn. You can use whichever brand you prefer.
Further, I chose to use a dry prosecco rather than champagne. I’m of the opinion that pricier champagne should be enjoyed on its own. With mixed drinks, you can get away with using a sparkling wine. Some may disagree, but that’s the principle I follow.
Additionally, as I said, the drink is very easy to prepare and ironically, the trickiest part (to me) is making the simple syrup. Initially, I used a traditional simple syrup recipe which calls for boiling water and sugar until the sugar is dissolved and infusing the flavor (in this case, lemon) as it chills. So far, every time I’ve made simple syrup this way, something has always gone awry. When following this method, the syrup also seems to cool in a solid rather than syrup form. Leave me a comment if you have good simple syrup making tips! Anyway… for this particular cocktail – there is a much easier way to make the syrup with superfine sugar which is detailed in the recipe below.
Lastly, when making this cocktail, chill the cocktail shaker and the glasses for the best tasting drink. I think the French 75 is both refreshing and somewhat boozy. The herbal flavors in the gin compliment the lemon and the dry prosecco or champagne. I think it’s a great cocktail to serve pre-dinner at your next party.
- 1 lemon juiced
- 2 tbsp superfine sugar
- 1 ounce gin
- 2 ounces dry prosecco
- 1/2 ounce simple syrup
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Juice the lemon.
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In a bowl, whisk together the juice with the superfine sugar until it's dissolved. It's important to use superfine sugar as regular granulated sugar will not dissolve properly to create the syrup. Bob's Red Mill has a fine crystal sugar. Additionally, superfine sugar goes by the name of caster sugar. This can be difficult to find in grocery stores, but Amazon will have it. This lemon syrup mixture will be enough for about 4 cocktails.
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Fill a chilled cocktail shaker with ice. Add 1 ounce gin and 1/2 ounce of the lemon simple syrup.
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Shake well and strain into your cocktail glass of choice. I would go with a champagne coupe or flute. Given I was styling a Valentine's shoot, I used Sugar & Cloth's blush pink coupe glasses.
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Top with the prosecco.
Do you have a favorite classic cocktail?
Great post and recipe. Keep them coming
Thank you, I will!
I can’t wait to make this one Jenna! For your simple syrup, don’t boil the water. You can either use equal parts water to sugar or one part water to two parts sugar (for a sweeter syrup). Bring your saucepan to a simmer, stirring constantly as the sugar dissolves. Take it off the heat once the sugar is fully dissolved and let it cool. Then use in your drinks.😊
I hope you enjoy the cocktail. And thank you so much for the simple syrup tips! It was giving me such a hard time.
Sounds refreshing!! I’ve never made my own syrup so I don’t have any tips. It’s also hard to pick a favorite cocktail…
It’s definitely hard to choose just one!
My best friend introduced me to the French 75 a few years ago and I have never looked back. I love that you included the history of the drink in your post!. To echo Tasia above, make the simple syrup as she describes but add the zest of one or two lemons. Make the syrup, add the zest when you remove it from the stove and refrigerate over night to infuse the lemon flavor. Lemon simple syrup!
I’m glad you enjoyed the post and thank you for the simple syrup tips as well. I have to make some this weekend for another cocktail and will be following yours and Tasia’s advice!