Name: French 75 (Judge Jr's 1927 recipe)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Lemon juice; 3 barspoon Powdered sugar; 45 ml Gin; 90 ml Brut sparkling wine

French 75 (Judge Jr's 1927 recipe)
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French 75 (Judge Jr's 1927 recipe) image

Serve in a Collins glass

Ingredients:
1 oz	Lemon juice (freshly squeezed)
3 barspoon	Powdered sugar (white sugar ground in mortar and pestle) or use 5ml of 2:1 sugar syrup per spoon
1 ¹⁄₂ oz	Hayman's London Dry Gin
3 oz	Brut champagne/sparkling wine

Read about cocktail measures and measuring

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.

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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).

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Variant:

Soixante-Quinze (1915 Washington Herald recipe) - with dry gin, applejack bonded, grenadine and lemon juice.
"75" Cocktail (Vermeire's 1922 recipe) - with dry gin, calvados, lemon juice and grenadine.
"75" Cocktail (MacElhone's 1926 recipe) - with calvados, dry gin, grenadine and absinthe.
French 75 (late 1980s/90s incarnation) - with lemon juice, powdered sugar, dry gin and champagne.
French 75 (Difford's recipe) - served in a gun cartridge-like Colins glass, this combines Robert Vermeire's 1922 recipe with the cognac and champagne now synonymous with the French 75.

History:

Adapted from a recipe in the 1927 book Here's How by Judge Jr..
See: French 75 history.

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.