French 95 (a French '75' with bourbon)

French 95 (a French '75' with bourbon) image

Serve in

a Collins glass...
1 fl oz Freshly squeezed lemon juice
3 spoon Powdered sugar (or use 5ml of 2:1 sugar syrup per spoon)
fl oz Bourbon whiskey
fl oz Brut Champagne
  • Display recipe in:
Freshly squeezed lemon juice image Powdered sugar image Bourbon whiskey image Brut Champagne image

How to make:

STIR powdered sugar with lemon juice in base of shaker until sugar dissolves. Add bourbon, SHAKE with ice and strain into ice-filled glass. TOP with champagne and lightly stir.

Garnish:

Lemon zest twist

Comment:

Jones' original 1977 recipe, which consists: 2oz/60ml bourbon, 1oz/30ml lemon juice and 2 spoons sugar, topped with champagne, is built in the glass. This makes for a very powerful drink. Hence, we hope Jones would approve of our tweaking his recipe and shaking to mix. The result still has some oomph, but with the extra dilution of shaking, is a tad more harmonious.

About:

Adapted from a recipe in Stanley M. Jones' 1977 book Jones Complete Barguide.

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