Serve in aCollins glass
How to make:
STIR powdered sugar with lemon juice in base of shaker until sugar dissolves. Add gin, SHAKE with ice and strain into ice-filled glass. TOP with champagne and lightly stir.
|1 fl oz||Lemon juice (freshly squeezed)|
|3 spoon||Powdered sugar (ground in mortar and pestle) (or use 5ml of 2:1 sugar syrup per spoon)|
|1 1/2 fl oz||Rutte Dry Gin|
|3 fl oz||Brut Champagne|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Judge Jr's original 1927 recipe calls for "2 jiggers Gordon water; 1 part lemon juice; a spoonful of powdered sugar; cracked ice. Fill up the rest of a tall glass with champagne!" I've loosely interpreted this recipe to the one above (with the 3 spoons of powdered sugar being flat 5ml measuring spoons). The result is dangerously quaffable gin spiked champagne with a zesty lemon bite. The powered sugar adds an attractive sherbet note, but if you prefer to use sugar syrup then substitute with ½oz/15ml (2:1).
Adapted from a recipe in the 1927 book Here's How by Judge Jr..
More information on the history and variants of the French 75 can be found on our page.
There are approximately 159 calories in one serving of French 75 (Judge Jr's 1927 recipe).