Garnish:
Lemon slice
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 or sparkling wine |
Read about cocktail measures and measuring.
Review:
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).
History:
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.
Nutrition:
One serving of French 75 (Judge Jr's 1927 recipe) contains 159 calories.
Alcohol content:
- 1.7 standard drinks
- 14.74% alc./vol. (29.48° proof)
- 24.3 grams of pure alcohol
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