Right then, darlings, let me introduce you to the French 75—a cocktail so devastatingly sophisticated that it was named after a bloody artillery cannon. Yes, you read that correctly. The 75mm field gun was the French Army's weapon of choice during World War I, and apparently, this cocktail hits with similar force. Sacré bleu, what a way to name a drink!
This is the cocktail you order when you want to feel like a 1920s starlet at a Parisian jazz club, cigarette holder in one hand, witty repartee on your lips, and absolutely zero intention of going home at a reasonable hour. It's champagne with a backbone—the gin adds depth and botanicals, the lemon provides that gorgeous citrus zing, and the whole thing goes down far, far too easily. Consider yourself warned.
The French 75's origins are delightfully murky, as all the best cocktail histories tend to be. The most widely accepted story credits Harry MacElhone at Harry's New York Bar in Paris around 1915—a bar that was, rather brilliantly, literally shipped from New York to Paris piece by piece. The drink was supposedly created to boost morale for American soldiers on leave from the Western Front, and given the name because it was said to have the kick of being shelled by the famous French 75mm gun.
Others claim the drink was invented earlier by Harry Craddock at the Savoy in London, but honestly, both Harrys were absolute legends and I reckon they'd both be chuffed to be associated with this masterpiece. The cocktail was immortalized in the 1930 Savoy Cocktail Book, where Craddock warned that it 'hits with remarkable precision.' Cheekily brilliant.
Interestingly, some early versions used Cognac instead of gin—which makes geographic sense for a French drink. The gin version became dominant, particularly in America, and that's largely what we drink today. But if you fancy a warmer, richer interpretation, a Cognac French 75 is an absolutely smashing variation.
(Beefeater, Tanqueray, or Plymouth work beautifully)
(Always fresh-squeezed, never bottled)
(Or use 1 tsp superfine sugar)
(Brut style preferred—save the sweet stuff for Bellinis)
(For garnish—the oils are essential)
Chill your glass – Pop a champagne flute (or coupe, if you're feeling Gatsby-esque) in the freezer for 10 minutes. A cold glass keeps everything crisp and fizzy.
Combine the gin, lemon, and syrup – Add the gin, fresh lemon juice, and simple syrup to a cocktail shaker. If using superfine sugar instead, give it a good stir to dissolve.
Shake with ice – Fill the shaker with ice and shake vigorously for 15-20 seconds. You want this properly cold and well-integrated, not just swirled about.
Strain into your chilled glass – Use a fine strainer to pour the mixture into your champagne flute, leaving room for the bubbles. Nobody wants a cocktail waterfall.
Top with champagne – Slowly pour the champagne down the side of the glass to preserve those precious bubbles. Aim for about 2-3 oz, adjusting to taste.
Express the lemon twist – Hold a lemon twist over the glass and give it a good twist to release those gorgeous citrus oils. Drop it in or perch it on the rim.
Serve immediately – This is a drink that demands to be consumed fresh. The bubbles wait for no one!
Now, let's talk bubbles. Do you need proper Champagne for this? Technically, no—the gin and lemon do a lot of heavy lifting, so you can absolutely use a quality sparkling wine without anyone calling the gendarmerie. But if you're celebrating something special, a proper Champagne elevates the whole affair.
Crémant de Loire or Crémant de Bourgogne – Made using the traditional method, just like Champagne, but from outside the official region. Crisp, elegant, and brilliant for cocktails. Cava Brut from Spain is another solid choice—citrusy and refreshing.
Non-vintage Champagne from houses like Taittinger, Nicolas Feuillatte, or Piper-Heidsieck. The toasty, biscuity notes add lovely complexity to the cocktail. Prosecco Superiore DOCG also works wonderfully if you prefer a slightly fruitier style.
Vintage Champagne or prestige cuvées from Bollinger, Pol Roger, or Krug. Honestly, this is borderline sacrilege—these are sipping Champagnes, not mixer Champagnes. But if you're feeling utterly decadent and your accountant isn't watching, who am I to judge?
The gin matters more than you might think. You want a London Dry style with strong juniper character—the botanicals need to stand up to the champagne and citrus. Avoid super floral or cucumber-forward gins; they'll get lost in the mix.
The French 75 is wonderfully versatile—equally at home as a pre-dinner aperitif or a celebratory toast. It's the cocktail I make for:
The traditional vessel is a champagne flute—tall, slender, and designed to showcase those gorgeous bubbles rising to the surface. The narrow shape also concentrates the aromatics, so you get that lovely hit of citrus and gin with every sip.
That said, a coupe glass is absolutely acceptable—dare I say, even more glamorous. Yes, you'll lose bubbles faster, but you'll look like you've stepped out of a Jazz Age photograph. Sometimes style trumps practicality. The lemon twist as garnish is essential; express those oils over the surface and let them perfume the drink.
The French 75 is proof that sometimes the simplest ideas are the most brilliant. Take a perfectly good gin sour, top it with champagne, and suddenly you've got a cocktail that's been seducing drinkers for over a century. It's elegant without being fussy, boozy without being boorish, and absolutely impossible to drink just one of.
Whether you're hosting a glamorous soirée or just treating yourself after a long week, the French 75 never disappoints. Mix one up, preferably in something sparkly with a lemon twist, and toast to the genius of whoever first thought to combine gin and champagne. À votre santé, darlings!