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French 75

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Lightly sparkling, citrusy, subtly sweet and tinged with delicious botanicals: the French 75 champagne cocktail is the invention of one of the greatest ever bartenders, who mixed gin, lemon juice, sugar syrup and champagne to great effect.
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About this recipe

A lovely celebratory serve which brings out the best of your favourite gin with a lemon tang to finish, the French 75 recipe requires little more than some shaking and pouring, despite its elegant appeal. You don’t even have to use champagne – sparkling wine will do as long as you don’t put it in the shaker but top off the drink at the end. And like old-time bartender David Embury in his Fine Art of Mixing Drinks, you could adopt a different spirit base, such as brandy instead of gin. With the classic gin base the French 75 cocktail recipe is remarkably similar to the Tom Collins, with champagne instead of soda water. Both cocktails are traditionally served in a highball glass – although a champagne flute looks extra-special. Drawing on the 19th century Champagne Cup cocktail blending champagne with lemon juice and sugar, leading bartender Harry MacElhone created the French 75 at the New York bar in Paris in the 1920s. It was reputedly named after the Howitzer 75mm field guns used by the French in the First World War – and became known in French as a Soixante Quinze. MacElhone later credited bartender McGarry, of Buck’s Club in London in his 1922 book The ABC of Mixing Drinks with inspiring him to create the drink. The Savoy Cocktail Book published a French 75 recipe, but it was New York’s legendary Stork Club and 1942 film Casablanca that brought this delicious cocktail to a wider audience and today’s host looking to create that celebratory feel.

Ingredients for

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25ml.
Tanqueray® London Dry Gin
10ml.
Lemon Juice
5ml.
Sugar Syrup
1top(s)
Champagne
1twist(s)
Lemon Peel
➤ 1.1 units of alcohol per serve

Equipment

1 x
Champagne flute
1 x
Cocktail Shaker
1 x
Jigger
1 x
Ice
1 x
Strainer
1 x
Muddler
1 x
Knife
1 x
Champagne flute

How to make

Fill a shaker with ice.

Fill a cocktail shaker with ice cubes.
Add Tanqueray London Dry Gin, lemon juice and sugar syrup to the shaker.

Using a jigger, measure 25ml Tanqueray London Dry Gin, 10ml lemon juice and 5ml sugar syrup into the shaker.
Shake until cold.

Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
Strain into a champagne flute and top with champagne.

Use a cocktail strainer to strain into a champagne flute and top up with champagne.
Garnish with a twist of lemon.

With a sharp knife and chopping board, cut a strip of lemon peel and twist onto the rim of the glass to garnish.

Be a good host

Everyone loves a bit of finger food and designated drivers will appreciate some fancy soft drinks.
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Tanqueray® London Dry Gin

Launched in 1830, Tanqueray London Dry Gin is double-distilled with distinct citrus botanicals, particularly grapefruit, to the fore.

French 75

About this recipe

Ingredients for

Equipment

How to make

Be a good host

Tanqueray® London Dry Gin

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