There are drinks you make for other people, and then there are drinks you make because you want to feel a certain way. The French 75 falls hard into that second category for me. It’s the sound of bubbles meeting citrus, the weight of a cold coupe in your hand, and that first sip that somehow manages to be both crisp and luxurious all at once.
I first made one years ago on New Year’s Eve, mostly because I had half a bottle of prosecco left and zero desire to drink it plain. I didn’t expect much. I thought it would just be gin with fancy toppers. But then I shook it up, poured, and tasted something that clicked immediately. It was bright but not sour, boozy but not heavy. I’ve been hooked ever since.
My Mother, who I share most of my kitchen chaos with, originally rolled her eyes at this one. She called it “a lot of fuss for a drink.” But after one sip she was quiet for a second, then asked me to make her another. That’s the French 75 effect. It doesn’t announce itself loudly. It just wins you over quietly.
You don’t need a fully stocked bar for this. You just need four things that work together better than they have any right to. Here is what I use and why:
I know some recipes swap in cognac. I respect the history, I really do. But for me, gin is the soul of this drink. Cognac makes it warmer, heavier, more suited to a fireside situation. Gin keeps it alive. It keeps it zippy. It’s the difference between a drink that sits in your hand and one that dances.
My friend tried it with cognac once and said it felt like the cocktail was wearing a sweater. I think that’s the best description I’ve ever heard. So if you want a cozy French 75, go with cognac. If you want the classic bright, crisp version I keep coming back to, stick with gin.
I know this seems extra. But a warm glass kills bubbles fast and leaves your drink flat before you’ve even taken a proper sip. Pop your coupe or champagne flute in the freezer for ten minutes. If you’re impatient like me, fill it with ice water while you mix the drink. Dump the ice right before you pour.
Fill a cocktail shaker with ice. Not just a couple cubes. You want it full. Add the gin, fresh lemon juice, and simple syrup. Seal it tight and shake hard. Not gently. You’re not stirring tea. Shake until the outside of the shaker feels painfully cold to the touch. That usually takes about twenty to thirty seconds. This isn’t about being dramatic. It’s about chilling and diluting the mixture just enough so it blends smoothly with the wine.
Strain the mixture into your chilled glass. A coupe feels right for this drink. It’s vintage without trying too hard. But a champagne flute works fine too. You want the glass about one-third full at this point. The bubbles need room to do their thing.
Pour the sparkling wine slowly down the side of the glass. If you dump it fast, you lose carbonation and end up with a sad, still cocktail. Gentle does it. Watch the foam rise and settle. That moment never gets old for me.
Take a strip of lemon peel. Avoid the white pith. That part is bitter and will ruin the aroma. Hold it over the glass with the yellow side facing down. Give it a firm twist. You should see a fine mist of oils hit the surface. Then run the peel around the rim and drop it in. Or balance it on the edge if you’re feeling fancy.
You can absolutely buy simple syrup. It’s right there on the shelf. But homemade tastes cleaner and costs pennies. Combine one cup of white sugar and one cup of water in a small saucepan. Warm it over medium heat. Stir occasionally. Once the liquid turns clear and no grains remain, you’re done. Let it cool, pour it into a jar, and refrigerate. It keeps for about a month. I usually make it a day before I need it so it’s fully chilled.
One batch lasts me through multiple cocktail nights and the occasional iced coffee experiment. It’s also surprisingly nice drizzled over fresh berries if you have leftover.
Making French 75s one at a time for a party is a recipe for a tired arm and grumpy guests. Batch the non-bubbly parts instead. A standard 750 ml bottle of sparkling wine yields about twelve drinks. Scale the gin, lemon juice, and simple syrup accordingly. Combine them in a pitcher and refrigerate until party time.
If you’re serving everyone at once, stir the base mixture with ice in a large pitcher to chill and dilute it slightly, then strain into glasses and top each one with sparkling wine individually. If guests are arriving over time, keep the pitcher in the fridge and shake single servings to order. Both methods work. The key is never adding bubbles until the very end. Once wine hits the base, the clock starts ticking on its fizz.
I learned this the hard way during a birthday gathering. Pre-poured everything and by the time guests arrived, the drinks looked sad and flat. Now I keep the bottle on ice and top tableside. It feels special and the drinks taste alive.
A French 75 in a rocks glass is fine. It tastes the same. But it doesn’t feel the same. The shape of the glass changes the experience. A coupe forces you to sip slowly. It cradles the bubbles and releases aroma with every tilt. A flute keeps everything effervescent longer and showcases the steady stream of tiny bubbles rising.
I use coupes because I like the way they look stacked in my cabinet and the way they feel slightly retro in my hand. But I won’t pretend flutes aren’t practical. Choose whatever makes you happy. Just don’t serve this in a plastic cup. Some drinks deserve ceremony.
The standard ratio works beautifully. But palates differ. If you prefer drinks on the drier side, reduce the simple syrup to one-third ounce. If you want more citrus presence, increase the lemon by a quarter ounce and dial the gin back slightly. Taste as you go. Cocktails should please you, not a recipe card.
I have a friend who swaps the lemon for lime occasionally. It’s not a French 75 at that point. It’s something else. But something else can be delicious too. Don’t be afraid to experiment on a quiet night when it’s just you and a shaker.
My Friend once added a dash of lavender bitters to hers and declared it “fancy nap time.” I still think about that drink. Play around.
Brunch is the obvious answer. But honestly, this drink fits more moments than people give it credit for. I’ve made French 75s on random Wednesdays when dinner was simple and the light outside was golden. I’ve served them at book club and watched people who claimed not to like gin ask for refills. I’ve poured one for myself after a long workday just because I wanted something that felt like a pause.
It works for celebrations obviously. New Year’s, anniversaries, milestones. But it also works for no reason at all. That’s the beauty of a good cocktail. It doesn’t need permission.
Bright, bubbly, and refreshing, this French 75 cocktail combines gin, lemon, and Champagne for a classic drink that’s perfect for celebrations, brunch, or any time you want an elegant, crisp sip.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.