Serve in aCollins glass
Lemon zest twist
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.
|1 fl oz||Lemon juice (freshly squeezed)|
|3 spoon||Powdered sugar (or use 5ml of 2:1 sugar syrup per spoon)|
|1 1/2 fl oz||Bourbon whiskey|
|2 1/2 fl oz||Brut Champagne|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
Adapted from a recipe in Stanley M. Jones' 1977 book Jones Complete Barguide.
More information on the history and variants of the French 75 can be found on our page.