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||Cognac VSOP|
|3 fl oz||Brut Champagne|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Jones' original 1977 built in the glass recipe, which consists: 2oz/60ml cognac, 1oz/30ml lemon juice and 2 spoons sugar, topped with champagne, is a powerful drink. Hence, we hope Jones would approve of our tweaking his recipe. The result still has plenty of oomph behind it, but with the extra dilution of shaking, is a tad more harmonious.
A cognac based version of the gin based French 75 cocktail, which was named after the French 75mm field gun used by the French army during WWI. This cognac version is appropriately named after another gun, the tank mounted Soviet 2A46 (also called D-81T) 125mm/L48 smoothbore cannon. This recipe is adapted from a recipe in Stanley M. Jones' 1977 book Jones Complete Barguide, modern French 125 recipes tend to be served straight-up in a flute glass.
More information on the history and variants of the French 75 can be found on our page.